Olive harvesting and processing take place over 24 hours to preserve intact all the nutritional and health qualities of the oil.
The strong bond with the Berico territory and the constant propensity towards the most modern and effective technologies make Frantoio Olive Barbarano a leading company in the Vicenza oil sector, fully respecting a family tradition that has been alive and operating for almost half a century. The crusher uses continuous two-phase systems with certified cold extraction. The quality of the acid composition and the quantity of antioxidants contained make the extra-virgin olive oil precious, giving it body and fragrance. The oil obtained from olives is a fat which, at room temperature, is liquid and weighs 916 grams / liter. As regards its composition, a fat fraction is distinguished also called “saponifiable” and a non-fat fraction called “unsaponifiable”. The lipid fraction consists of saturated, polyunsaturated and monounsaturated fatty acids that carry out an important metabolic and biochemical activity for the organism. The non-lipid part is composed of hydrocarbons, tocopherols, sterols, biphenols which determine the nutritional quality of the oil.
