Pitting is an extraction technique that employs the prior separation of the stone from the olives.

Pitted oil has some advantages:

• a lower number of peroxides, which provides greater resistance to oxidation and greater stability over time;
• a higher number of polyphenols;
• lower free acidity.

It is part of a limited production obtained only in a very short period of the oil campaign. The best combination of the right degree of ripeness of the olives, the particular climatic conditions, and the aid of processing techniques such as pitting and vacuum gramation allow obtaining an oil with a complex organoleptic expression.

It releases pleasant olfactory sensations ranging from hints of aromatic herbs, arugula, chicory and artichoke. On the palate it is soft and silky, the spiciness and bitterness increasingly harmonizing across the palate while maintaining a long persistence.

It lends itself to enhancing many dishes especially seared cuttlefish, gorgonzola cheese and dark chocolate chips. Thanks to its versatility you can surprise yourself by experimenting with new pairings!