Polyphenols are natural antioxidants in olive oil that enhance its stability, health benefits, and flavor. Higher levels indicate fresher oils with a more intense taste.
The Ciccolella family has been growing olive trees since 1878. Four generations of millers, of love, joy, sweat, sun-burnt skin, and satisfaction with each new harvest, of Coratina and Ogliarolabarese varieties, in an area that extends between Giovinazzo, Molfetta, and Terlizzi, over 8,000 olive trees.
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