Traditional products like extra virgin olive oil must ensure the highest quality, while also meeting the strictest hygiene and technological standards. Producing extra virgin olive oil means meeting the needs of the families who bring their olives to us, as well as providing an optimal and flavourful end product.
For the Appetito family, extra virgin olive oil is much more than just a product; it’s a symbol of their dedication and attention to every detail of the production process. Extra virgin olive oil is obtained exclusively from the pressing of freshly harvested olives, with a careful selection process guaranteed by advanced automation. This ensures an extra virgin olive oil with excellent organoleptic characteristics.
The oil achieves a harmonious flavour, a green colour with golden highlights, and a very low acidity level. Our mill primarily processes olive varieties such as Itrana, Leccino, and Frantoio, carefully selected to create an oil with a rich and balanced aromatic profile.
Production begins in October and continues until the end of December, following the natural rhythm of the olives’ maturation to consistently guarantee the highest quality.
Appetito’s extra virgin olive oil is available in various sizes, from 250 ml and 500 ml bottles to 3-litre and 5-litre containers, meeting every need from small gifts and wedding favours to everyday use. We also offer our extra virgin olive oil in customised formats for the restaurant sector.
