CONIO Line
TASTE WITHOUT INTERFERENCE.
Not all extra virgin olive oils tell the same story.
This is why CONIO is born from a simple principle: reduce interference to make room for taste.
PROTOCOL 18-25
For the production of all our oil, the process includes a unique step: immediately after pressing, the olive paste is rapidly cooled to 18 °C.
Subsequently, kneading takes place at a temperature that never exceeds 25 °C, preserving the most delicate aromatic profile and enhancing the oil’s elegance.
It is a slower and more complex process, chosen exclusively to bring out the best quality of our olives.
The result is a line of extra virgin olive oils designed to express:
Aromatic legibility: clean, recognizable aromas, without background noise
Balance: bitterness and pungency in perfect proportion
Sensory cleanliness: each taste speaks clearly
The iconic values of extra virgin olive oil, ennobled by our production system!
