OLIO ELISIR extra-virgin olive oil - Mediterranean essence-
Very low acidity (below 0.5 degrees)

OLIO ELISIR is antique, is tradition and hope. Hope that what has already been will continue to be. (So that olive trees thousands of years old are not illegally uprooted from our land for sale as trophies of the nouveau riche)….not sorrowful witnesses of human events…..but the exaltation of the strength and beauty of this plant as a monument to the Mediterranean landscape..

OLIO ELISIR brings to mind the flavours colours and fragrances of our ancestors, who with great skill chose the right place, the right exposure to plant centuries-old olive trees.
The oil of ancient people, honest and industrious, the oil of old stories, of old songs. Oil where the production of large quantities counts less than offering a traveller a flavour, a flavour that is knowledge. Oil we know how to make and store, because the ancient Greeks taught us. That is why it maintains its Mediterranean essence intact.

OLIO ELISIR extra virgin olive oil, the result of organic agricultural methods, is a top-quality product. The hand-picked olives are rigorously cold-pressed within 48 hours (crushing). For thousands of years, this method has safeguarded all the organoleptic properties of the oil.
The oil is left to settle naturally. It has a deep yellow colour, a sweet flavour with a fruity aftertaste and all the fragrance of fresh olives. Once pressed the olives leave the residue which represents 40% of the original weight. This residue (or cake) is still used today to light fires ( it does in fact contain pulpy residues and stone fragments that burn easily).

WHY CHOOSE OLIO ELISIR?
Because we don't invent anything…. We remember!

GOOD HEALTH:
Besides protecting the arteries, olive oil is very important in preventing cancer. Among the populations who only use olive oil, there are less heart attacks and cardiovascular deseases. Olive oil should be consumed fresh and in traditional dressings and above all for frying food because its smoke point is 140°-180° and it can reach 280° without burning thanks to its low acidity.
No other fat can resist the high temperatures required by frying