The quality of olive oil depends on various factors, both agronomic and technologic, essential for the attribution of those chemical-physical and organoleptic features which may give uniqueness to the product. The production of our extra virgin olive oil is the result of precise rules such as the olive grove cultivation techniques, the harvesting and conservation of the fruit and, not least a rigorous olive crushing procedure and storage of the obtained oil. www.frantoioambrosini.it
