The tomatoes are cooked at low temperature in order to preserve the organoleptic properties of both the raw material and the final product.
Finally, after bottling, sterilization occurs in order to ensure its conservation and shelf life.
The milling process is carried out with an equipment that operates on a continuous cycle, without breaks during the production. The result is a high-quality oil obtained from a kind of pressing that makes sure that the precious substances contained in the olives are transferred to the oil.
The cold extraction allows to extract the content of the fruits and to preserve the amount of minerals, vitamins and substances rich in antioxidant properties.