Extra Virgin Olive Oil - The Story
Domodimonti’s olive groves are spread across the backdrop of Montefiore dell’Aso. They are facing south on clayish soil, rich in minerals with the vicinity of the sea to the east, the protection offered by the mountain chain “Sibillini” to the west, and an altitude of 300 meters above sea.
Domodimonti’s production of extra virgin olive oil comes exclusively from these hillsides of Le Marche.
The olives are picked by hand before reaching maturation to ensure: freshness, quality, and to maximize the organoleptic characteristics of the olives.
The olives are transported in perforated baskets and are cold pressed within 12 hours of their harvest. This ensures that the extra virgin olive oil will have intact the existing antioxidant, and a balanced acidity.
The physical and mechanical extraction processes do not alter the extra virgin olive oil in any way; the extra virgin olive oil is free of any additives or chemicals. Once harvested, processed and naturally filtered, the olive oil is bottled in dark glass under nitrogen to maintain not only the extra virgin olive oil’s freshness, but it’s extremely important antioxidants.
The result is an extra virgin olive oil that is perfect to enhance without overpowering any food dish, but most importantly, an extra virgin olive oil full of antioxidants, flavor, and health benefits.
