Today as yesterday, Frantoio Raguso combines jealous preservation of the secrets of olive oil with the most advanced systems of production. The cold pressing, helps to preserve the organoleptic qualities of the oil. In processing, the olives are subjected only to conventional mechanical means, without added chemicals or processes.
Extra virgin olive oil “Goccio d’oro” is obtained from the
first pressing of fresh olives of excellent quality which have not undergone other treatment in addition to washing, separating the leaves, to filtration and centrifugation. This method is the essential condition for the quality is not lost dell'extravergine, whose free acidity, expressed as oleic acid, not more than 1%. The quality can not be added to an oil, it can only extract and Raguso and the family gets the oil through the simple oil-pressing machine, the same and unchanged process that strives for centuries.
Today the company can boast the title of biological oil mill, environmental certification ISO 14001 and HACCP.
Goccio d'oro Frantoio Oleario Antonio Raguso, P.IVA
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