128 Years of Extra Virgil Olive Oil production exclusively using 100% Italian hillside olives. It was 1895 when founders Regina and Isidoro (RE- DORO !) decided to build a company linked to the tradition of olive oil extraction of their land. The passion and secret to producing REDORO’s 100% Italian extra-virgin olive oil have been handed down from father to son for over 128 years.
Redoro commits itself to guaranteeing that nothing is wasted during the production process and is particularly attentive to sustainability and the use of clean energy.
128 Years of Premium 100% Italian Extra-Virgin Olive Oil
A MEDITERRANEAN HILLSIDE BLEND
The perfect blend of extra-virgin olive oil is created by combining cold pressed olive oil that is 50% from the Veneto region, the Northernmost area in the world in which olive trees grow and 50% blend from Sicily, Umbria, Abruzzo and the Campania regions, creating a well-rounded harmonious combination.
The Meditterranean climate offers mild temperatures and a territory that is well ventilated, without fog or stagnating water, this terrain produces an oil rich in flavor that is characterized by a delicate aroma that is fruity with complex aromatic olfactory sensations.
BALANCED, DELICATE & FRAGRANT
Three words come to mind when describing the REDORO Gold Line of 100% Italian Extra-Virgin Olive Oil…. banced, delicate and fragrant. Some would even say sweet, in that this olive oil blen is so smooth it is almost sweet on your palate with no bitterness because the delicate harvest, done by hand, and the attention to every stage means that the olivs are never put under stress so they do not produce the acidity associated with an industrial production.
12 HOURS FROM HARVST TO OIL
Redoro owns their own oil mills and their production process gives incredible importance to the immediate milling of the hand picked olives. The oil mills work at full speed in the three months of harvest (October – December), and the production is rigorously controlled by specialized personnel who carefully follow each processing phase. After the oil is cold pressed it is kept in silos located 10 meters (32 feet) underground until it is ready to be bottled on a per order basis.
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