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Not all Olive Oil is created equal, regardless of what the packaging says.

Not all Olive Oil is created equal, regardless of what the packaging says.

The most important factor is understanding how the Olive Oil was obtained from the olive. Fernando Pensato Extra Virgin olive oil is obtained from a very distinctive type of olive “The Peranzana”.

The olives are crushed within 24 hours of being picked by hand on our farm in Puglia and 'cold pressed,' meaning the oil is extracted mechanically at room temperature without the use of heat or chemicals using a 100 year old giant granite wheel.

The paste obtained from the process then moves into a kneading machine, which helps break the paste down into water and oil. It’s then spread over large fibre discs that are piled up and pressed for around 2.5 hours to create fresh, flavoursome and well balanced oils. Finally, the oil is separated from water and stored onsite in a climate controlled storage facility and is bottled on demand to ensure optimal freshness.

Particular care in the cultivation, selection and pressing of our olives nullifies the acidity and all other detrimental elements to its quality reach near zero values at production and thus producing the finest Olive Oil in the World.

Our Olive Oil is of the highest quality which meets the stringent requirements while maintaining a focus on environmental consciousness and tradition. The olive oil is produced at source in the Puglia region of Italy, where the olives go beyond a simple agricultural product to being a key ingredient in the life, culture and cuisine of the region.