Description
Bariani’s extra virgin olive oil will differ in flavor and taste every year due to their traditional process of extraction. However, you will always find the same subtle characteristics that differentiate their olive oil from any other and that accommodate even the most discriminating palate. The health benefits are also superior with a stunning concentration of polyphenols measuring at 989 mg/kg. A great complement to any food and a perfect choice for any special occasion.
Bariani’s Extra Virgin Olive Oil Production
Production of extra virgin olive oil starts with the peculiar caretaking of Bariani’s olive orchards. Nothing is neglected since the start. The olive harvest begins in October, when the olives are still green, up until the end of December when the olives reach their ripeness and are black in color. The olives are hand harvested to avoid bruising and other damage caused by mechanical harvesters. As the olives arrive at the olive mill they are immediately cleaned and washed to remove any debris before being crushed. The resulting olive paste from the crusher is subsequently uniformly mixed and its oil extracted. This extra virgin olive oil remains cold extracted and unfiltered to preserve its raw qualities and stored in temperature controlled stainless steel tanks until bottling.