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Extra virgin olive oil soap Made only with extra virgin olive oil (olea europaea fruit oil) of extra virgin quality and from organic farming, with sodium hydroxide, without using other oils (palm, coconut, etc.) and in order to do not alter the numerous substances of which this precious oil is very rich. In addition to the fatty acids (including unsaturated) contained in it, which exert an emollient, restorative and protective action for the skin, it has a fraction called unsaponifiable, consisting of squalene, alcohols, and sterols, very similar to the structure of the sebum and therefore able to restore the fat fraction of the skin's hydrolipidic film, in addition to the presence of vitamins A, E and D. The soap obtained is left to rest for 3 to 6 months to complete the saponification process. The result is an excellent emollient and moisturizing product, rich in vegetable glycerin which is not removed, but remains in the soap. -
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The savory pates of the Oliocentrica brand are able to give any dish unique thaks to the flavors of the Agro Pontino. Selected raw materials, extra virgin olive oil and spices are the secret recipe for a quality product that cannot be missing in your kitchens. Ideal for canapés and croutons, to season first courses or to enrich meat or fish preparations. -
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The Extra Jams, selected by Oliocentrica, have a high fruit content: 130g of apricots per 100g of product. The raw material is harvested intact, at the right point of ripeness. With an intense taste and an authentic aroma, it is good on its own, to spread on bread, as a base for making various desserts and pies. Unforgettable together with goat cheeses, Sardinian pecorino and even gorgonzola. -
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The Extra Jams, selected by Oliocentrica, have a high fruit content: 130g of sour cherries per 100g of product. The raw material is harvested intact, at the right point of ripeness. Visciola Lepina is a small variety of wild cherry that grows spontaneously on the hills of the Lepini Mountains. Compact, with a sour taste, it is suitable for garnishing desserts and pies, a pleasant contrast between the sweetness of the dough and the sour taste of the jam. -
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The Oliocentrica branded vegetables in extra virgin olive oil are born in the Pontine countryside and carry within them all the aromas of this rich territory. The oil and the vegetables, rigorously selected, are processed and packaged in a laboratory of local excellence. A product suitable for any occasion that knows no seasons. In an appetizer, on a cutting board as an aperitif, at dinner or lunch as a side dish, the use you prefer is up to you. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The Oliocentrica branded vegetables in extra virgin olive oil are born in the Pontine countryside and bring the richness of culinary traditions. The escarole has crunchy, smooth leaves and a less bitter taste than other varieties of endives; together with olives it is an excellent filling for the famous Tiella di Gaeta. It is said that Ferdinand IV of Bourbon was its inventor as well as a great admirer. In an appetizer, on a cutting board as an aperitif, at dinner or lunch as a side dish, the use you prefer is up to you. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The Oliocentrica branded vegetables in extra virgin olive oil are born in the Pontine countryside and carry within them all the aromas of this rich territory. The oil and the vegetables, rigorously selected, are processed and packaged in a laboratory of local excellence. A product suitable for any occasion that knows no seasons. In an appetizer, on a cutting board as an aperitif, at dinner or lunch as a side dish, the use you prefer is up to you. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The white onion in extra virgin olive oil from La Valle dell'Usignolo is entirely produced with strictly organic raw materials. An original and tasty side dish to serve as an accompaniment to meats and cheeses, fish main courses, especially swordfish and tuna, or to enrich the filling of a sandwich, a wrap or a Mexican taco. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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Olives crushed in extra virgin olive oil they are produced as required by the recipe of the Palombo family. To prepare them is Stefania Paris, the artist of the transformation laboratory, with her secret ingredient: passion. The plague olives, appetizing and tasty, you can use in the aperitif, to garnish meat or fish dishes and enrich salads or grilled vegetables. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The Crushed Green Olives, under the Oliocentrica brand, are born in the Pontine Hills and are harvested in November. The laboratory that transforms them follows what is the traditional recipe of the Lepini Mountains: dried olives seasoned with extra virgin olive oil, fennel seeds and chilli. You can use them in the aperitif, to garnish meat or fish dishes and enrich salads or grilled vegetables. A suggestion: the olive oil is an integral part of the product; use it for your preparations. -
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The condiments based on extra virgin olive oil, under the Oliocentrica brand, are born from the union of quality extra virgin olive oil and the natural aroma extracted directly from the food (on the label identified as natural aroma of ...) without the use of solvents or addition of chemical additives. The rosemary dressing will help you in the preparation of fish and meat recipes, but it will also be perfect for seasoning first courses or canapés for an aperitif. Excellent in potato omelette or on baked potatoes. -
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Api Latina promotes urban beekeeping, a widespread practice in the last decade, especially in large cities, which has become a tool for environmental and food education: cities offer numerous sources of nectar not treated with pesticides and herbicides and, above all, guarantee nectar and pollen. for bees for a very long period of time due to the diluted blooms throughout the year. The bet of Marco and Gastone, founders of Api Latina, also embraces the outskirts of the city. Several hives have been placed in a peri-urban area of Latina, where an old reclamation moat, bordered by hundreds of acacia trees (Robinia Pseudoacacia), offers very fragrant buds from which a generous 100% Acacia Honey is obtained. Pale straw yellow color, the nose is of weak intensity, light floral, reminiscent of the scent of Robinia flowers. In the mouth it is very sweet, but still delicate, not very aromatic and typically vanilla. Used as a sweetener or in combination with everyday foods, Fosso del Mangano Acacia Honey is an excellent ingredient for the preparation of fish-based dishes and suitable for pairing with blue cheeses such as gorgonzola, provolone and pecorino romano.
Oliocentrica Srls
ITALY – Latina (LT) 04100 Viale Cesare Augusto 40
VAT Number: 02917030591
SDI: M5UXCR1
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