Extra virgin olive oil is obtained from olive-tree fruit (Olea Europea) by using exclusively mechanical or physical processes on those conditions which do not alter oil quality. This type of oil production evidences that care has been taken to ensure that the oil receives no other treatments than decantation, centrifugation and filtering.
The oil developed for pizza is characterized by green fruity notes, with a perfect balance between bitterness and medium-intense spicy notes; enhances the ingredients both raw and cooked.