Taste, colour, flavour, nutritional properties, … are characteristics which distinguish each olive oil from each other. These characteristics depend on ground characteristics, local climate, and production process.

Italian Claudio olive oil comes through an accurate selection between the following olives: Ogliarola Leccese, Cellina di Nardò and Leccino. The olives are picked up by hand or by means of modern mechanics devices when they have reached the right maturation level, in order to obtain different olive oil quality, and are speedily sent to the plant where milling is performed within few hours.

Italian Barbano - de Pascalis olive oil production uses the traditional "cold method" to produce the olive oil. This method confers on the olive oil excellent properties from nutrition and flavour point of view; this method, in fact, saves unchanged the delicate and fragile properties of the fresh olives.

Italian Claudio olive oil has a free acidity level minor of 0,6% and is rich of vitamins (A, D, E, K )and corroborating elements. For this excellent properties its use is recommended in children's diet and is also good as tonic treatment for convalescence.

Italian Claudio olive oil contains an high amount of unsatured acid greases which protects against ageing and cardiology diseases.