Bag in Box 5Lt

This extra virgin olive oil is obtained by pressing mainly from different cultivars. The oil has a pale green color and is well balanced both to the nose and to the taste. The bitterness and the spiciness are moderate and balanced. It is a very versatile extra virgin olive oil that is easily combined with a wide variety of foods; from vegetables, to pasta dishes and even fish.

The quality of our extra virgin olive oil is constantly evolving, so our way of curing and preserving the product to improve its durability over time.

The bag in box is the most efficient, ecological and modern way to manage the home use of oil.

An oil always new to every taste, protected from the oxygen, its most dangerous enemy, the bag in box keeps intact the aromas, preserves its organoleptic qualities, protects its nutraceutical virtues.

Keep the taste inside the freshness, open the experience of the bag in box of Palazzo di Varignana.
 

It is a very versatile extra virgin olive oil that goes easily with a wide variety of foods: from vegetables to pasta dishes to fish.

Considered by many to be the elixir of long life, extra virgin olive oil for its health effects is called the “prince of the Mediterranean diet,” recognized as a UNESCO heritage site, Palazzo di Varignana extra virgin olive oil is the ideal food from the weaning of children because of its lipid balance, making it similar to breast milk. The high presence of oleic acid and omega 3 and omega 6 series fatty acids, allies of cardiovascular health, and phenolic compounds, vitamin E and carotenoids, valuable antioxidants, make it valuable for health. What really makes an excellent extra virgin olive oil like ours unique? It is its wide and complex range of micro-components and antioxidant molecules, which originates through rigorous procedures and the choice of the right degree of ripeness for the harvesting of selected olives. This takes place in the shortest possible time to arrive at the milling even within 6 hours, when the cold-pressed olives without physical or chemical treatments give a more intense and aromatic oil, very pure, with excellent organoleptic qualities and very low acidity, to enhance all the nutritional virtues of the fruit of the olive tree.