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We hereby announce news of a Scientific Finding that has radically altered the quality parameters of Extra Virgin Olive Oil that had, until today, been generally acknowledged and accepted.
Virgin Olive Oils called Velati, and especially the oils that leave residue, tend to present signs of oxidation and a spoiled taste after just a few months and within days of the bottle being opened. This market is now primed to accept Clean Oil with its stable chemical-physical and sensorial characteristics that allow it to retain its health and goodness for years.
Consequently, oils presenting evidence of oxidation, with the resulting formation of free radicals, which damage our health every day by polluting the goodness of the ingredients, need no longer be accepted for cooking, frying or dressing. In their place are the benefits of the quality and the wellbeing that can be obtained solely from "healthy" extra virgin olive oil.
The result, obtained by Giuseppe Grappolini through the High Protection System over five years of scientific research, is summarised briefly below:
The System describes the instruments and procedures required to free Extra Virgin Olive Oil from the pollutants that are acquired during the pressing-extraction processes and also to avoid even the minimum loss of the initial quality derived by contact, through tools devised according to the engineering studies on materials and processes of storing, filtration and bottling systems.
The final phase of the System has been dedicated to filtering the Extra Virgin Olive Oil without oxygen, which was achieved in the Spring of 2006.
A precise analysis is attached herein to verify the information cited above. This analysis, examining our oils from the harvest of 2004 to the 2007 harvest, was performed in a SINAL accredited laboratory and includes the repetition of the tests after 20 days of the bottle being opened.
The data demonstrates the stated findings.
It is of utmost interest to note that the oil maintains its freshness for months after the bottle has been opened.
This is a real and immediate advantage and is the litmus paper that confirms the truth of this scientific discovery.
Giuseppe Grappolini
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© MARSILIO, Inc. 2003
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