Our products are created from organically grown olives, nurtured and harvested in the hills that overlook the Liri valley, between Rome and Naples.
We only work with local organic farmers and state of the art olive presses to ensure we get the highest quality and freshest olive oil. The olives are harvested early from olive groves nestling in the surrounding hills. They are cold-pressed in modern anaerobic olive presses then left to settle before bottling. This not only ensures freshness but also maintains high levels of polyphenols. La Fontana oil will have a minimum level of 500mg of polyphenol content per kilogram of oil, which is double the minimum level required by the EU (250mg/kg) to be able to classify oil as ‘healthy’.
Although our focus at La Fontana is on sourcing and producing high polyphenol organic extra virgin olive oil, we are hoping to produce a new food supplement oil (Olium+), which will maximise the content of health giving polyphenols by using local rare olive varieties and olive leaf extract and willl be further enhanced with plant based vitamins D and E.
