70 hectares of olive groves with different types of olive cultivars
70 hectares of olive groves with different types of olive cultivars. In the 2000s, the company launched a special selection of mono-cultivars consisting of six varieties of oils (Dolce di Rossano, Nocellara, Coratina, Carolea, Tondina and Biancolilla).
A careful analysis of the chemical / organoleptic standards is applied. Then the oil produced is stored in controlled temperature rooms to avoid its decomposition.
Extra Virgin Olive Oil is one of the main elements of the Mediterranean diet.
Its organoleptic properties and its nutritional values help to reduce "bad cholesterol" thanks to monounsaturated fats.
At the end of the 90s, Donato Parisi decided to introduce a special selection of monocultivar oils. 1957 is an Extra Virgin Olive Oil 100% Italian produced with a single variety of olives from which arise multiple organoleptic properties. The different cultivars are transported to the mill in a few hours (continuous cycle and cold extraction, lower than 27 ° C). We guarantee different flavours in order to enhance different types of food.