Huge expanses of olive trees, wrinkled uplands furrowed by the hand of men and vivid colors are the backdrop of the city of Terlizzi, in the North of Bari. Here, in 1953 Luglio family began the production of a “nectar” called extravirgin olive oil.
Cooking in pomace olive oil is a healthy alternative. Pomace olive oil needs high temperature to burn, making it the best option when it comes to deep frying. Another amazing property of this olive oil, in fact all forms of olive oil, is that it spreads. A little bit of pomace olive oil is sufficient for cooking.
- Olive pomace oil
- product of Italy
- produce and packed in Italy
- 100% original product
- long expiry
