An unsatisfactory oil season for producers of extra virgin olive oil made in Italy, who found themselves dealing with a limited amount of product.
The green gold 2019, which in some artisan mills has already been exhausted, has however rewarded consumers in terms of quality. The low quantity of fruit has in fact allowed faster processing times than associated with a low yield, i.e. the ratio between quantity of fruit and finished product, and an almost total absence of the fly have given a very high concentration of polyphenols contained in the extra virgin as well as decidedly out of the ordinary flavors and aromas.
Bad season in northern Italy, where there was in some cases the total absence of product, better in the center and decidedly more abundant in the South.
Fausto Borella is an appreciated professional, Master of oil, author of the Terre d'olio guide, as well as protagonist of sector broadcasts broadcast on Sky and RAI Uno to welcome us in his Oil Academy in Lucca to explain the value of a product of excellence symbol of the tradition of our country.