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Extra-virgin: sure the best oil now on sales, it differs from the total exclusion of the working processes and refining, maintaining therefore a level of acidity under 1%= 1Gr.x100g.

The extra-virgin olive oil: it particularly differs from others alimentary oil commonly in commerce; it is constituted, in facts, mainly from fat acids, it does not lack one sure percentage of linoleic fat acid, vitamins and E-beta carotene: essential element for our organism.

The extra-virgin olive oil: as you can see has many very important characteristics, it is not a chance the presence of this anti-oxidant elements that makes it so important for our health. Recent studies demonstrate that used in the daily diet, it favors the lessening of the maleficent cholesterol (LDL) improving the yield of that beneficial (HDL), not only, is also an optimal one allied to the prevention of the cardiovascular diseases and against the arteriosclerosis.

The European Union (E.U.) is active since times into teaching a control program for the quality of the oil and the typical production zone.

Quality D.O.P (Denominazione di Origine Protetta, i.e. Protected Origin Denomination): the mark D.O.P. identifies and qualifies the best extra-virgin oils, severe production control, composition and in particular way to the  acidity grade of the oil not superior to 0,5%.

Olive-oil: oil of common use on the table, it presents less noble characteristics than Extra-virgin, its acidity grade is 2%, but as  the Extra-virgin it is not refined.

Simple olive-oil: it presents simple into its particularity, maintains an  1,5% acidity grade. It is refined for the workings with an add of virgin oil for improve it the taste.

Opening schedules:

from 8.30 to 12.30 and from 15.00 to 19.00 - closed on Sundays and on Wednesdays afternoon.
Close to Oleificio Cisano del Garda - 37010 Cisano di Bardolino (Vr), tel. 045/6229047 - fax 045/6229024.

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