Olive pomace oil
The pomace is the “full-bodied” result of the pressing of the olives. Peels, kernels and pulp are pressed and then mixed with extra virgin olive oil to obtain this particular product rich in organoleptic properties. Characterized by a particularly high smoke point, it maintains its quality unaltered at temperatures too high for other types of oil.
The olives from which pomace oil is obtained come exclusively from Italian and Spanish cultivations.
Especially good on…
It is an oil particularly suitable for giving crunchiness for the production of focaccia, bread, taralli and biscuits. The neutral flavor of this product also makes it particularly suitable for seasoning raw and grilled. Its resistance to high temperatures makes it perfect for obtaining light and golden fried food.
Fat of which
Taste Them All
Extra Virgin Taste
A wide selection of extra virgin olive oils obtained
according to different selected compositions
Drizzle of Oil
Main ingredient of the Mediterranean diet,
with a perfect light and very delicate taste
Flavour and Lightness
Versatile products, suitable for any type of recipe,
rich in vitamins and Omega three fats
The quality of Basso extra virgin olive oil,
the variety of flavors of selected products