The extra virgin olive oil of the ancient Oil mill Cramarossa -Piccolo is obtained from mechanical cold pressing (that is without any chemical additives or processes and without increasing temperature while working). This oil derives from the blending of the best olives from Apulia and in particular from the north of Bari (“Coratina” and “Bitontina” varieties).
When olives grow ripe, they are picked up by hand and brought to the oil mill in a very few hours in order to be cold pressed. The result of this blend is a type of oil unique in quality and taste, with intact organoleptic charateristics, with a very low grade of acidity, lightly savoury, with a fruity and almondy aroma, sometimes a bit peppery. It has a light green colour, typical of the olives of this area.
It can be coupled with all dishes, this oil emphasizes and enhances the Mediterranean cuisine. It is ideal for light and digestible frying, also because of its resistance to high temperatures. Extra virgin olive oil is strongly recommended by nutristionists and health fanatics as a perfect touch for Mediterranean diet and for a correct and balanced diet.
The extra virgin oil obtained from cold pressing reaches its climax if tasted raw on vegetables and raw food. If you season with our EVO (extra-virgin olive oil) the typical Apulian “friselle”, you will be surprised…