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.
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The “Del Grillo” tomato sauce is produced from tomatoes from organic farming, which are grown on our farm land.
The variety of our tomatoes is called Siccagno, deriving from the Italian word secco, “dry”. The soil of our land is sandy, very little water is employed, and thus our tomatoes ripen and grow exclusively thanks to natural humidity. The local difference between day and night temperatures plays a role in this process, since our land is at an average elevation of 400 mt. (984 feet) above sea level.