An olive oil to be called “extra virgin” must have certain organoleptic characteristics of excellence. In particular, it is necessary to pass two tests:
- chemical analyses;
- organoleptic evaluation.
Extra virgin olive oil is the result not only of milling but of all phases: pruning, plowing, fertilizing, irrigation, harvesting and finally milling. All these steps are equally important to obtain a qualitatively perfect product. Like every year, once again this year we have analyzed the Masseria Papone oil and we are proud to share the results with you: – 2017/2018 OIL ANALYSIS We also remind you that you can buy the oil from the www.masseriapapone.com/shop page and that shipping is free throughout Italy.