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Extra Virgin Olive Oil Romano 1 Gallon 3 lt 2 per case
first cold extacted unfitered [!brand:extra virgin olive oil][!department:olive oil
3 liter metallic container, 101 fl. oz.
Romano Extra Virgin Olive Oil is obtained by cold pressing. This process helps maintain the oils distinctive aroma and flavor. The "Romano Estates" in Palermo sicily, are a clear example of the evolution of the agricultural and food industry towards a reality where the boundaries are extended to include other activities, which in this case, complement the Manca family's tradition of agricultural production. As soon as they are harvested, the olives are taken to the frantoio - or mill - where the oil must be extracted within a week. The best oil is produced from olives processed one or two days after picking. The olives are then cleaned in cold water and then crushed. The kneaded pulp is layered on fibrous mats and pressed between huge stones or metal plates. The whole process takes place without using any heat or chemicals! The first oil extracted from the pressed pulp of the olives is known as the first pressing.