Redoro Extra Virgin Olive Oil is 100% Italian, made from Italian olives processed in the Frantoi of Grezzana and Mezzane di Sotto. Our production respects all rules and regulations, and actively participates in various reference realities for Olive Growers

Over a thousand growers and enthusiasts bring their olives to our oil mills. The olives are brought in according to pre-set appointments to ensure they are not left in storage for more than 4-6 hours before processing.

DOP Extra Virgin Olive Oil comes from a well-defined and limited area where specific olive varieties are grown. A Blend (or Multicultivar) is composed of several olive varieties from different locations.

Integral Extra Virgin Olive Oil is an extra virgin oil that has not been filtered and maintains its cloudier and less transparent characteristics. Compared to a traditional extra virgin olive oil, it has a more intense taste.

EVO is an acronym defining Extra Virgin Olive Oil. It’s also written with two final “O”s (EVOO) – Discover the meaning of EVO oil

These are the two best processing techniques for producing Extra Virgin Olive Oil:
1) Pressing is done by overlapping several nylon discs interspersed with previously ground olive paste. The stack of discs is inserted into a press which, through slow but strong pressure, “extracts” the liquid from the paste, composed of water and drops of olive oil. This pressing system is present and can be visited at the Mezzane di Sotto oil mill.
2) “Extraction occurs through mechanical instruments that mix the olive paste and through mechanical means and centrifugation separate water, oil and the olive and pit waste”.
This extraction technique is present and can be visited at the Grezzana oil mill.

Olive Oil and Extra Virgin Olive Oil have different qualitative characteristics
Read the difference between olive oil and extra virgin olive oil

Extra Virgin Olive Oil produced in Italy boasts qualitative characteristics of absolute excellence. Each area and territory produces an extra virgin olive oil with different characteristics.
Among the characteristics to evaluate are the scents and aromas in the mouth, as well as the quantity of polyphenols present.
The color of Extra Virgin Olive Oil should not be considered with the same attention. Read how to recognize a good oil…

Freshly processed Redoro Extra Virgin Olive Oil is kept in the absence of oxygen. Therefore, its quality is not compromised at all and arrives on the table as if freshly produced.
When the bottle or can is opened, it is preferable to keep it in a place away from light and heat sources. Proper storage maintains the quality of Extra Virgin Olive Oil unchanged for months.

A good quality Italian extra virgin olive oil cannot reach the shelves or the point of sale at a price lower than 8.50/9 € per liter (except for promotions and/or below cost).
A good Italian extra virgin olive oil is synonymous with health and well-being if used and consumed in the correct quantity.

When using oil for frying, it is necessary to consider several factors including:
• smoke point (preferably above 200 °C)
• transformation of fats into LDL
In our opinion, the best oils for frying are:
1) Olive Oil (not extra virgin olive oil)
2) High-oleic Sunflower Seed Oil
3) Peanut Seed Oil

Depending on the type of olives, the territory, and the cultivation area, we produce extra virgin olive oil with diversified taste characteristics, always of excellent quality. Discover our product range…

Write to us at info@redoro.it
Call us at +39 045 907622