Alce Nero organic extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, for a green oil with yellow reflexes and a well balanced flavour.
Olives we use to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters and hot summers; they are cultivated in compliance with organic farming regulations by approximately 160 member olive farmers. Olives are harvested by hand and with the help of mechanical equipment, to minimise damage to the fruit. Once harvested, they are sent to the press, where the production process begins, transforming the olives into oil by means of cold pressing.
We have always worked to guarantee and convey the characteristics, origin, cultivation and processing methods of our organic products.
It is our commitment to keep all legal information up to date, but you may find differences from the packaging actually available.
Alce Nero extra virgin olive oil is made exclusively from organic, Italian olive cultivars, including Coratine, Ogliarola and Carolea, for a green oil with yellow reflections. Ideal on raw and cooked vegetables, in soups and on grilled fish.
Alce Nero extra virgin olive oil is rich in unsaturated fats. Replacing saturated fats with unsaturated fats helps to maintain normal blood cholesterol levels. Oleic acid is an unsaturated fat.
The olives used to produce Alce Nero extra virgin olive oil come from areas of Italy characterised by mild winters, hot summers and the presence of calcareous soil; they are grown in compliance with organic farming regulations by approximately 160 olive farmers who are partners of the brand.
In accordance with organic farming regulations, no chemical treatments are used. Fertilisers are of organic origin, so there is no soil impoverishment or water table pollution. The land is fertilised with organic fertilisers and using the green manure technique. To combat insects that can damage the health of the plant (the olive fruit fly presents the greatest risk), only natural products such as copper or bait are used, attractive to those insects.
The olives are harvested between October and January when they have reached the right level of ripeness. Mechanical tools are used to facilitate the harvesting.
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