The Pitted Oil
An olive extract with a unique and unmistakable taste
In 2004 we started a research project in collaboration with the University of Basilicata and the University of Napoli Federico II for the production of oil from pitted olives. Pitted oil is an extra virgin olive oil of the highest quality, with organoleptic characteristics superior to those of normal extra virgin olive oil and source of numerous benefits to health.
It is extracted from the olive pulp only — the olives are carefully pitted and sent directly to the press for the extraction of the precious oil. Precisely because it is extracted from the noblest part of the olive, it preserves all the characteristics of the fruit with excellent nutritional and sensory qualities.
FRANTOIO PACE WORKS IN A SUSTAINABLE WAY: DURING THE PITTING PROCESS, THE OLIVE STONES ARE NEVER WASTED BUT TRANSFORMED INTO FUEL FOR THERMAL ENERGY.
The result is an extra virgin olive oil up to 3 times richer in antioxidants, with lower acidity and fewer peroxides — all of which also ensures better durability over time.
Pitted oil has a rich, balanced and harmonious flavour, with a fruity aftertaste, aromatic notes of fresh grass and a pleasant hint of spice — a perfect oil for seasoning white meat, fish and vegetables in an incomparable way.
FRANTOIO PACE HAS OBTAINED PRODUCT CERTIFICATION FOR OIL PITTING.
Important research on pitted oils has shown that the quality of oils obtained from the extraction of pulp alone is superior to oils produced from whole fruits. For this reason, pitted extra virgin olive oil has become an essential ingredient in a healthy and balanced diet.