The extra virgin olive oil of the "GR.A.C.O." it's produced by olives of the variety "PERANZANA" cultivated in the sour one of Torremaggiore, in the hilly zone. It's a variety well note to the employees that produce oil extra virgin of quality..

Through an accurate choice since the harvest, the stock of olives are selected, cleaned by the extraneous bodies (ground and leaves) and envoys in open containers so that to avoid the primer of processes of fermentation; the extraction of the oil is served within the 24 hours as the harvest.
 

The olives are carefully washed and broken with millstones of granite; The pasta is submitted to the rippletion process(sweet separation between pasta and oil) and following cold extraction of the oil.

With this variety of olives, working immediately after harvests, through a process of workmanship to low temperature an oil extra virgin is gotten to low acidity by the soft and fragrant taste of olive that set it among those of high quality and among the best products in Italy.