The Fragale Domenico extra virgin olive oil comes from a meticulous and controlled process, since pruning to picking, with a particular focus on avoiding contamination through algae, fungus, lichens, bryophytes, pteridophytes as well as harmful insects. The olives are processed into oil by the manufacture of Fragale’s family through generations. This family use to have a cold pressing and the oil produced was conserved in stainless steel. Moreover, Fragale’s family attends to clarify a natural decanting with diversification, in order to analyze the oil and ,at the end, to bottle it only according to their premises. The oil produced maintains its organoleptic characteristics unchanged thanks to cold pressing and presents a golden color, a delicate and fruity flavor. The Fragale Domenico extra virgin olive oil is very important also due its low acidity, around 3%, ideally suited for season salad, white meat and fish dishes.