Like extra virgin olive oil, virgin olive oil is obtained by cold extraction using only mechanical means. The only difference with extra virgin is a slightly higher acidity corresponding to a somewhat milder oil that is well suited to recipes of the Mediterranean cuisine, like casseroles, stews and oven-baked meat and vegetable dishes. Our high-quality virgin Aeolian Olive oil is also a choice to be considered by professionals for their kitchens.

Offered in 5 Lt & 3 Lt tins.