High quality extra virgin olive oils are rich in a kind of fats which are called oleic fats and have the property to resist very well at high temperatures (for this reason it would be better cooking with extra virgin olive oil).

Extra virgin olive oil preserves us from aging and degenerative deseases, like arterio-sclerosis, reducing cholesterol without any damage to cells. It really helps our vascular and nervous systems and our look.

On November and December olives are hand-harvested when still tied to branches and soon brought to the oil mill to be cold-milled. Olive oil of Uccelliera Estate is particularly suitable for fats-poor diets because its taste is so rich that makes food tasty even if used in small quantity. Better to be consumed within eighteen months after the pressure and to be preserved in the dark.

Green colour with yellow nuances, very deep fruity fragrance, lightly spicy, very typical lovely flavour.