Facilities
The company has recently invested more than a million euros into expanding its facilities and equipping them with state-of-the-art technology.
Furthermore, the new headquarters include its own laboratory and every year new investments continue to be made towards strengthening the quality of our products.
It has been called “the king of olive oils”, and is made from healthy olives, gently harvested at their optimal ripeness and pressed exclusively by mechanical means, without heat. The oil is tested by a panel of trained tasters who have to find no defects and the three attributes: fruity, bitter and pungent or peppery. It is also tested in a laboratory where it has to meet up to a dozen criteria to confirm that it is genuine.
Extra Virgin Olive Oil represents only a very small fraction of the total olive oil consumed. Typically, it lasts up to two years, but is best when fresh. It preserves interesting flavours such as fruity, grassy, nutty, peppery, etc. and lends itself for dipping, for soups, stews and salads and as finishing oil at the table.
All Monterosa olive oil varieties are of this quality.
Our Monterosa olive oil is packed in rather small (250 or 500 ml) bottles so that once opened it is consumed in a relatively short time. If you chose the transparent bottle its golden colour can be fully appreciated on the table but after the meal it should be put in a dark place. The oil will last longer with its delicate flavours intact.
Light and oxygen are the main enemies of high quality olive oil.
