Polyphenol Rich Extra Virgin Olive Oil by San Giuliano, Pure 100% Italian EVOO from Italy, Cold Pressed for Everyday Cooking, Non-GMO Certified, Sustainably Farmed, 3 Liter Tin
Product Description
Polyphenol Rich Extra Virgin Olive Oil by San Giuliano, Pure 100% Italian EVOO from Italy, Cold Pressed for Everyday Cooking, Non-GMO Certified, Sustainably Farmed, 3 Liter Tin
- Fresh, Italian Coastal Olives: Cold pressed within hours of harvest from Bosana, Coratina, Ogliarola, Carolea, and Semidana olives grown in Sardinia’s coastal groves, delivering exceptional freshness and balance.
- Well-Balanced Flavor: A pure taste of the Mediterranean with fruity notes, gentle pepper, subtle floral aromas, and a smooth, clean finish that enhances food without overpowering it.
- Polyphenol-Rich & Everyday Ready: Made from olives naturally rich in polyphenols and micronutrients, this EVOO supports a fresh, vibrant oil that fits seamlessly into healthy, everyday cooking.
- Deliciously Versatile: Ideal for sautéing, roasting, baking, dressings, and marinades. Complements seafood, vegetables, pasta, pizza, bread, and more—one oil designed for daily use across your kitchen.
- Orchard-to-Bottle Quality: San Giuliano follows a vertically integrated process—growing, milling, and bottling its olives at the source—supporting sustainable practices and consistent quality from grove to bottle.
San Giuliano Extra Virgin Olive Oil is obtained by cold pressing. The San Giuliano Estates in Alghero, Sardinia, are a clear example of the evolution of the agricultural and food industry towards a reality where the boundaries are extended to include other activities, which in this case, complement the Manca family's tradition of agricultural production. As soon as they are harvested, the olives are taken to the frantoio - or mill - where the oil must be extracted within a week. The best oil is produced from olives processed one or two days after picking. The olives are then cleaned in cold water and then crushed. The kneaded pulp is layered on fibrous mats and pressed between huge stones or metal plates. The whole process takes place without using any heat or chemicals! The first oil extracted from the pressed pulp of the olives is known as the first pressing.
