The extra virgin olive oil called "L'Aspromontano" owes its quality to the Carolea and Ottobratica olive varieties, which contribute to excellent aromatic notes and outstanding organoleptic properties.
The chemical composition is characterized by a significant presence of natural antioxidants (polyphenols) and vitamin nutrients (tocopherols).
It has a good assimilation functionality of nutrients, with a balanced ratio between monounsaturated and polyunsaturated fatty acids.
