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The extra virgin olive oil is obtained through a mechanical cold extraction process (<27 °). It does not undergo treatments by using solvents or other chemical processes. In addition to the specific characteristics of its category, must have a quantity of oleic acid at most 0.8 g per 100g. Serving Suggestions: Ideal for steaks, soups, raw and cooked vegetables, green salads and boiled white meats.
Extra virgin olive oil and pink garlic.
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