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Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.
Olive trees have been grown around the Mediterranean since the 8th millennium BC. Spain is the largest producer of olive oil, followed by Italy and Greece. However, per capita consumption is highest in Greece, followed by Spain, Italy, and Morocco. Consumption in North America and northern Europe is far less, but rising steadily.
The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.
Toscano is a type of extra virgin olive oil with a protected geographical indication whose olive production, crushing and bottling operations must take place within the administrative territory of the Tuscan Region.
An extra virgin olive oil can only be named “Toscano” only with the adherence to the chemical-physical and sensory requirements provided by the appropriate production specification.
The protected geographical indication “Toscano” can be accompanied by one of the following additional geographic indications “Seggiano”, “Colline Lucchesi”, “Colline della Lunigiana”, “Colline di Arezzo”, “Colline Senesi” “Montalbano”, “Monti Pisani” if the oil meets the conditions and requirements of the specification.


Since ancient origins the plant of the olive tree arrives in Calabria, in the Magna Graecia brought by the ancient Greeks finding a favorable habitat.
Here the Cesarini farm was born in 1920 on the slopes between Mount Pollino (national reserve) and the Ionian Sea.
The company is located on a hill about 400 meters above sea level and covers about 50 hectares completely planted with olive trees having different cultivars (Roggianella, Grossa di Cassano, Carolea, Nocellara del Belgie and Nocellara Messinese).
Moving from generations to generations up to the present day and taking advantage of all the available technology, considerable changes in the corporate body are achieved.
In 1990 the third generation currently driving transforms the Cesarini farm into a company called Pro.Me. srl (Mediterranean Products) having in common a single denominator synonymous with QUALITY.

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