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Personal Creations

The focus on each phase of the whole production process are reflected in the organoleptic and qualitative characteristics of each Extra Virgin Olive Oil: they are rich in tocopherols, polyphenols and monounsaturated fatty acids and are characterized by a very low level of acidity, intense scent and color. The Cerasuola, Nocellara and Biancolilla cultivars are typical olives from Trapani, in west Sicily. It always are pressed within hours of harvesting by hand, exclusively for continuous cold cycle with disks and hammers, a proprietary process created by Alberto Galluffo: the METODO ALBERTO, to offer exceptional Extra Virgin Olive Oils.
  

A careful attention to every aspects of production, packaging and marketing are the hallmarks of an unique professional activity in Italy.


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