Since fifty years our farm with respect for tradition, passion and professional skill, has been producing an excellent extra virgin olive oil of unmistakable characteristics. This is the result of a particular care taken during the harvesting and the grinding phases.
The olives are picked by hand when they are not yet fully ripe. This method guarantees a product with an excellent fruity flavour and extremely low acidity.
After a few hours from the harvesting, the olives are crushed by millstone in a basin.; the extracted paste is distributed through a dosing device on natural fiber filters.
The extraction of the oil takes place by pressing, with the traditional press system in which the olives are pressed juste once, without applying heat.
That is the only process that guarantees an unaltered quality of aroma and flavour.
The ancient cold pressing method makes Adamo olive oil an extra-virgin oil with excellent organoleptic characteristics.
The intense green colour, with golden reflexes, comes from a natural setting process that helps to preserve the olive aroma and flavour.
Excellent for every kind of dish: vegetables, pulses, boiled potatoes, red meat and fish dishes.
Decant the olive oil into glass bottles immediately after opening the can. Thus, the oil does not oxidize and the flavor is retained.