Olive Oil


A mixture of corrected olive oil, obtained according to the most advanced refining techniques, with good quality extra virgin oil from good quality olives. Olive oil has, in comparison to the majority of seed oils, a better resistance to frying, in fact the smoke point (at which oil begins to degrade producing smoke and harmful substances) is higher, allowing frying to occur at elevated temperatures, the result being a crispy fry, which is tasty and light.

Serving suggestions

The particularly delicate flavour of Anfora olive oil does not change, even the most delicate taste of food, neither in frying nor other cooking.


How are olives harvested?

Manually or better, with the assistance of tools that facilitate harvesting (such as a type of vibrating rake), or better yet using machines that act as shakers, shaking the trunk or main branches, to make the olives fall onto...

What are "polyphenols"?

They are antioxidants typical of olives at the right stage of ripeness which, like vitamin E, bestow stability to extra virgin olive oil. They have a bitter and pungent taste which characterises the elevated quality of the...

What is P.D.O. oil ?

A P.D.O. oil (Protected Designation of Origin) is oil produced in an area of limited and homogeneous production. The production area, the varieties of olives used, the method of producing them, the conditions of oil extraction...

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