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Extra Virgin Olive Oil
All the best olive oil is ‘extra virgin’ and ‘first cold press’. There is sometimes confusion about this terminology. ‘Extra virgin’ means the oil has the lowest possible acidity (less than 0.8%) and the highest proportion of polyphenols which are the anti-oxidants so beneficial to health. It is the highest grade oil with the best flavour. ‘First cold press’ refers to the way the olives are treated at the mill; in first cold press, this means using no heat (which extracts more oil of a lower quality) and using only the oil from the first press. Many olive oil producers will re-press the olive paste from the first press to make a lower grade oil. Nudo never does this.
- Uses:
- Excellent for drizzling, dipping and roasting.
- Size/ Quantity:
- 500ml/16.9 fl.oz
- Olives:
- Leccino (punchy) and piantone di Mogliano (smooth, buttery)
- Packaging:
- This oil is packaged in tins to protect it from the sunlight and maintain the quality. Tin is also 57% recycled and weighs less than glass so has a smaller carbon footprint when shipped.
- Producer:
- Corrado Corradini
GIFT SUGGESTION:
Recipe Suggestion
A Summer seaside favourite: Spaghetti alle vongole
Along with many Italians, our favourite Ferragosto treat is to head down to the beach. You find everything you need: sea, sun, gelato, and a multitude of fine eateries a mere flip flop from your zed bed. Here’s a recipe for a classic seaside favourite. Ingredients for 4 people Clams – 1kg/35oz Dry white wine [...]![]()
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Alice Carter: Yum
Your oil is delicious – you must be very proud.
Rourke: Ciao
Ciao, bella! We love the beautiful packaging of this olive oil. Even cooler, adopt an olive tree for a year from the Nudo olive grove.
Rose Prince, Daily Telegraph: Grassy
Nudo’s new season cold-pressed extra virgin olive oil is intensely grassy and fruity, with a fresh ‘kick’ which mellows with time.






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