Our extra virgin olive oil made with pitted olives is the result of a specific company philosophy and approach, which aims to make the most of the health benefits and sensory and qualitative characteristics of Comincioli’s extra virgin olive oils.
The firm is convinced that the quality of the oil depends on the trees and the environment.
Each production phase takes place with complete respect for the olive tree and its fruit, in order to best enhance its characteristics, aroma and flavour.
The innovative pressing process makes it possible not only to completely separate the fruit from the stone in order to obtain oil made exclusively using the pulp of olives, but also to avoid air contact during processing. This allows complete protection from oxidation, which damages quality and duration over time.
To guarantee quality levels for consumers, in addition to the nutritional table, the label also gives the results of analysis of acidity, oleic acid, peroxides, polyphenols and vitamins contained for each of the oils produced, carried out by the Centro di Ricerca e Sperimentazione in Agrobiotecnologie of Metapontum Agrobios in Metaponto di Bernalda (MT).
Comincioli’s scope is to guarantee healthy, pleasant, authentic and wholesome products year after year.
The extravirgin olive oil is mostly made up of monounsaturated fatty acids and also contains polyphenols, beta carotene and vitamins E, K and D, which have antioxidant properties and a protective effect on body cells. The high concentration of these elements present in extra virgin olive oil makes it particularly beneficial for good health.
Every phase in the production process, from harvesting to bottling, is designed to respect and allow the maximum conservation of these components.
