As well as by acidity, high quality extra virgin Racalia olive oil is graded by a number of other properties and characteristics now laid down by the EU. One of the important elements is whether an oil is ‘cold pressed’. To qualify as ‘cold pressed,’ oil must be extracted at no more than 28°C. Racalia Olive Oil is pressed at a temperature lower than that: the result of which is a smaller quantity of a much finer olive oil. And of course it is always the “first pressing” because these days with modern technology second pressing hardly exists except for producing lamp oil or soap.

The box is a clever solution to a difficult problem. The life of olive oil gets affected by two key ingredients: light and air. As our 3 litre box is expected to have a significantly longer shelf life than would normally be expected, we have found a solution to protect the oil from these two key elements. The result is that in practice Racalia Olive Oil maintains its flavour even after the end of two years when many say olive oil loses its flavour.

The outer box blocks out the light and the bag inside remains air tight. Additionally the VITOP tap prevents air from entering the bag while remaining drip-free, allowing the distribution of a precise amount of oil.

Stocks are maintained in both the UK and Sicily. Racalia Olive Oil is sold direct to customers in the UK.