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Our company has been producing for 50 years our extra virgin olive oil with an incomparable taste, which is determined by the particular method during pressing.
The olives are picked by hand, as long as they are not quite ripe: the result is a very fruity taste and an oil with a very low acidity. The pressing is done with granite stones and the centrifugation is carried out cold. By cold pressing the biological olive oil Adamo has specific organoleptic properties.
Color, flavor and easy digestibility with every dish.