Crafted from a Scientific Selection of Only Perfect Olives – Virgilius Tuscany

THINKING ABOUT BUYING olive oil?
AN UNTOLD TRUTH THAT PRODUCERS WILL NEVER LET YOU KNOW

Selecting the best olive oil is tricky and we know bland choices are always disappointing. What you are about to discover is for people that are looking for excellence in olive oil tasting experience.
Here we want you to discover how to make a thoughtful choice by revealing the dark side of olive oil production and help you become an expert in the next three minutes.
The first truth is about the common olive oil production, the second is unveal the Scientific Selection of only perfect olives that make the Olive Elixir unique.

COMMON OLIVE OILS ARE MOSTLY MADE WITH OVERRIPE OLIVES

What we expect from a pure Extra-Virgin olive oil is a fresh-press extraction of only green and perfect olives.
But that’s not how it is really made: olives are fruits after all, so they change from green (unripe) to black (overripe) very fast.
When the olives are ripe and dark in colour they have much more oils inside of them despite the lower quality: this can sound good for the producers and impossible to verify after the olive oil is bottled.

WAIT, UNFORTUNATELY THAT’S NOT ALL…

Ripe olives have already lost the most precious molecules that make extra-virgin olive oil stand out from the crowd and there is also a high chance that they are already damaged by insects.
It is understandable the reason why some producers doing this way. It is easier to just collect all the olives together and press to just make the oil: the top quality olives will cover the defects of the bad ones.
We cannot accept this way of doing if what you and I want is perfection. For people that desire and deserve excellence this is not the way to go.
And I still haven’t mentioned the leaf and branches that end up inside the press…but who will ever know after the oil pressing, right?

WE WANT AND DESERVE ONLY PERFECTION

The Olive Elixir is not a common Extra-Virgin olive oil for a reason.
In every harvest we select scientifically only the most perfect olives to let them be part of the soul of the Olive Elixir.
Every olive is selected by hand one by one: we choose only those that meet the optimal standard in colour, shape and dimensions with no damages and no defect.
We discard the leaves, the branches and all the olives with even slight imperfections.

WE GO EVEN FURTHER

The Scientific Selection is not enough for us: before the pressing, the olive pit is removed.
If you are asking yourself: “So… are common Extra-Virgin olive oil made by crushing even the pit of the olive that we usually throw away?” unfortunately the answer is yes. It is easier, cheaper and not noticeable by the aspect of the oil.
Have you ever heard that wine improves with time but olive oils not? Now you know why: common olive oils contains also the extract of the seed that contains enzymes that in short time degrade the quality of the extra-virgin olive oil very fast.

IMPROVING WITH TIME, LIKE THE BEST WINES

The final double filtration process let pass only the pure soul of an authentic olive perfection, the emerald fluids dropping from the pulp of the olives and nothing else.
You can finally take you home a fresh-pressed olive oil that once opened will make you taste the unique tingle that in time will leave space for a bright flavor, fruity sensations and intense aroma.
Improving with time, like the best wines.

BE AMAZED BY THE FLAVOR

I urge you to be among the tiny handful of Elite in the Art of Eating to enjoy the Olive Elixir.
Never settle again for mediocre, flat or dull olive oil. You can let your food be instanly elevated to a whole new level of flavor and eating pleasure merely by crowning it with this pure Olive Elixir perfection.
You can add so much pleasure and satisfaction to any meal without having to spend hours in the kitchen slaving over a sauce or other ingredients.
We asked mother Nature to make this heavenly sauce only for you.
Just open, pour and be amazed by the flavor.

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