Types of extra virgin olive oil
Classic Extra Virgin Olive Oil
Blend obtained mainly from carefully selected native varieties. The harvest, carried out partly by hand stripping and partly by mechanical shaking, preserves the integrity of the olives. The cold pressing, carried out within 12 hours of harvesting, with a continuous cycle crusher and at a temperature below 27 ° C, ensures high quality standards.
Extra Virgin Olive Oil Molise D.O.P.
Obtained in compliance with the rules laid down for the entire production cycle, the Extra Virgin Olive Oil D.O.P. Principe Pignatelli comes from certified olive groves located in the areas provided for by the specification and from selected native varieties. Compliance with the rules governing the production process guarantees easy traceability and high product quality. Pignatelli oil uses ICEA certification.
Extra Virgin Olive Oil Molise D.O.P. Organic
Principe Pignatelli Extra Virgin Olive Oil from “organic farming” is the result of a specific and separate processing line. Obtained from native cultivars according to organic farming practices, the Extra Virgin Olive Oil BIO D.O.P. Principe Pignatelli is traced and controlled in all its phases, from harvesting to packaging.
Extra Virgin Olive Oil Monovarietal cultivars
The Paesana Nera, Paesana Bianca and Aurina Monovarietal Extra Virgin Olive Oils derive merits and characteristics from a particular selection of the indigenous monocultivars of Molise and of the allochthonous ones that over time have shown a favorable environmental adaptation. A choice that forms the basis of a production strategy aimed at enhancing oils with unique quality profiles.