Packaging

[flavouring]

Extra Virgin Olive OilNaturally obtained from the fi rst pressing of the olive by mechanical means, Extra Virgin olive oil is the highest

quality classifi cation of olive oil, characterised by its outstanding, fruity taste and low acidity.

Extra Virgin Olive oil, with its intense and distinctive fl avour, is an ideal accompaniment to cooked food, salad

dressings and mayonaise, and also for drizzling onto salad leaves and pasta.

Cultivation and use

Major producers of olive oil are Spain and Italy, followed by Greece, Turkey and Tunisia. Major importers of olive

oil are Italy and the US. The olive is a drupe, enclosed by soft pulp containing approximately 30 % oil. As olives

cannot withstand lengthy transport and storage, they are processed in the producer countries. They are mashed

to a pulp and pressed hydraulically. Olive oil from the fi rst pressing, known as virgin oil, has an especially fi ne

taste and commands a high price compared to other vegetable oils. Virgin olive oils are classifi ed by sensory

analysis and a few other criteria. The highest grade of virgin oil is called extra virgin followed by virgin and ordinary

virgin olive oils. Olive-residue oil is extracted from the press residue after drying.

Article

Product

Packaging

Euro

Barcode

VP109

Delizio Extra Virgin Olive Oil 25L

25 L TIN

33

05425014703030

VP120

Delizio Extra Virgin Olive Oil 1000L

IBC

-

05425014701227

Article

Product

Packaging

Carton

Euro

Barcode

VP211

Delizio Extra Virgin Olive Oil 15x1L

1 L PET

15 X 1 L

50

15425014701446

VP488

Delizio Extra Virgin Olive Oil 4x3L

3L PET

4 X 3 L

70

15425014703938

VP111

Delizio Extra Virgin Olive Oil 4x5L

5 L PET

4 X 5 L

40

15425014709558