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Products

The focus on the each single phase of the entire production of Extra Virgin Olive Oil is evident on the organoleptic and qualitative characteristics of created oils: rich in tocopherols, polyphenols and monounsaturated fatty acids, they are characterized by a very low level of acidity, intense aromas and perfumes. The cultivars, all from technically assisted agricultural companies in the province of Trapani, are Cerasuola, Nocellara and Biancolilla, always pressed within hours of exclusively manual harvesting. The processing is done in continuous cold cycle, simultaneously with disks and hammers with an exclusive procedure created by Alberto Galluffo: the METODO ALBERTO. A career attention to every aspect of the production, packaging and marketing of the created oils are the hallmarks of an unique professional activity in Italy and Europe.


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