• 3-litre pack of Italian Oli Ottaviani extra virgin olive oil with a red dispenser
  • 5L carton pack of Ottaviani extra virgin olive oil with a red dispenser
  • 3-litre carton pack of Ottaviani extra virgin olive oil with a red tap on a tree
  • 3-litre carton of Oli Ottaviani extra virgin olive oil on a tree trunk
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EVO Oil – Bag-in-Box

EVO Oil – Bag-in-Box

€49,00
€45,00 €49,00
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Produced in the heart of the Viterbo Tuscia, our extra virgin olive oil is born from carefully selected native cultivars: Canino for its intense fruity notes and characteristic pungency, Leccino for its sweetness and almond hints, Frantoio for its herbaceous nuances, and Moraiolo for its persistent fruitiness. The olives grow in mineral-rich volcanic soils, amid ideal temperature swings and Mediterranean sun. Milling takes place within 24 hours of harvest, with cold extraction below 27°C to preserve polyphenols and antioxidants. Every bottle guarantees full traceability, acidity below 0.3% and certified freshness: authentic Italian artisan oil, from the land to your kitchen.

Why the Bag-in-Box format?

The Bag-in-Box is the ideal format for those who use oil regularly. The airtight inner pouch prevents oxidation after every use, keeping the aromatic profile intact down to the last drop. Practical, sustainable and convenient: less packaging, more oil.

  • Optimal preservation thanks to the bag-in-box system
  • No contact with air after opening
  • Ideal format for everyday and professional use
  • Acidity below 0.3% — certified cold extraction
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Malaxation

In the malaxer the olive paste is slowly and constantly stirred. The aim is to encourage the micro-droplets of oil to come together, which would otherwise remain dispersed, making the subsequent extraction possible. This is where temperature and time make the difference: too little and the oil stays trapped, too long or too hot and you risk losing precious aromas and polyphenols.

The master millers know that every olive variety "responds" differently: some need just a few minutes, others more, and humidity or ripeness also affect the result. It is a subtle balance, made of experience and sensitivity, that allows you to obtain an oil rich in aromas and health benefits.

Separator

After malaxation, the olive paste passes to the centrifugal separator, where the oil is separated from the vegetation water and the pomace. It is a fascinating step: from a dark, compact mass finally emerges the green and golden thread of the new oil.

Green extra virgin olive oil flowing into a shiny metal container

Settling

Then comes the natural settling, a period of rest that allows the oil to clarify spontaneously. Here the experience of the master millers counts more than the machines: they know that an oil left to settle for too long risks losing its freshness, while if bottled too soon it may turn out cloudy.

Bottling

After settling, the oil is transferred into dark bottles that protect it from light and preserve its aromas. It is a moment of great care, because here the freshness achieved at the mill must remain intact all the way to the table.

Map

Nutritional information

Values per 100 ml

Energy 3404 kJ / 828 kcal
Fat 92 g
of which saturated fatty acids 16 g
of which monounsaturated fatty acids 68 g
of which polyunsaturated fatty acids 9 g
Carbohydrate 0 g
of which sugars 0 g
Fibre 0 g
Protein 0 g
Salt 0 g
Vitamin E 23 mg