Torcibrencoli's Olive Oil

The unmistakable characteristics of the extra virgin olive oil obtained from the pressing of the olives are the result of a biological care of the plants respecting their biennial vigor. The olives, hand-picked and immediately pressed at a local oil mill, maintain the freshness and organoleptic characteristics of one of the best food products in central Italy. The superior category extra virgin olive oil is recognized as a product of excellence only if obtained exclusively through mechanical processes at low temperatures. Through modern milling, in fact, the low temperature is combined with the absence of oxygen, in order to satisfy the palate, guaranteeing our oil stability over time. The oil is bottled at the origin after undergoing a natural settling and without having suffered any artificial filtering processes.