Description We monitor the mechanical extraction to maintain a constant processing temperature so that the pressed olives and the must oil obtained spend just moments in contact with or are exposed to oxygen. The just-extracted Extra Virgin Olive Oil is placed into our dedicated stainless steel silos. The Extra Virgin Olive Oil is stored in stainless steel protected from light at a temperature below 22°C to prolong the shelf-life; it is then bottled (just before the product leaves for markets) using a bottle that reduces the impact of UV-ray penetration by 97%. Pairings Perfect with tomato bruschette, grilled porcini mushrooms, artichoke salad, grilled radicchio, asparagus soup, sausage pasta dishes, baked oily fish, roasted poultry and lamb, Florentine T-bone steak, mature and firm-textured cheeses.