Thanks to Giangrandi Gourmet and Veronica (see video), I am able now to stand strong if someone ask me about a thing or two about olive oils - and that is what I appreciate about a brand, if you want people to appreciate your product you need to pass on information & take the time to educate your audience, meeting passionate foodies face to face makes all the difference, and it did to me because after a month using their organic blend, extra virgin, medium intensity olive oil in my cooking adventures I am now a devoted follower.
Beautiful Valle Quilimari where their olives are harvested.
The soil and climate are ideal to produce high quality extra virgin olive oil, with particular organoleptic characteristics.
36 ha in total
Main varieties: arbequina, picual, barnea, coratina, frantoio, leccino
Other varieties in our blends: Nocellara, empeltre, liguria, suri, picholin
Trees spacing: 6 m x 4 m (416 trees/ha)
Process: 2 italian modern technologie Oliomio production lines, of 550 kg/hour of total processing capacity,
Storage: stainless steel tanks, topped with a floating lid. Nitrogen is added to avoid oxidation of the oil
Bottling: 4-nozzles bottling unit
Mix of refined oil, small percentage of extra virgin or virgin olive oil
Obtained by treating olive pomace with solvents and heat.
16850-112 Collins Ave., Suite 134
Sunny Isles Beach, FL 33160
Tel. 305.948.5645, Fax. 305.948.9544