Cold pressed Italian extra virgin olive oil

The autochthonous olives used in the production of Pegaso extra virgin olive oil by Saporare originate from Val di Magra and are harvested between October and November. Within 12 hours from the harvest, the olives are transferred to the oil mill where they will turn into an exquisite oil characterized by a golden yellow colour with green hues. The olfactory sensations are rich in vegetal notes of artichoke, lettuce and balsamic aromas of rosemary and herbs. The taste is broad and complex, the bitter and spicy notes are well balanced, restrained and harmonic.

Weight 1 kg

500 ml


Monocultivar Razzola Extra virgin olive oil

Produced in Italy

Enerfy and nutritional values averages for 100 ml

Energy 885 Kcal / 3633 kj

Fat 98,2g

of which saturates 14,4g

Carbohydrate 0g

of which sugar 0g

Protein 0g

Salt 0g