Obtained from the processing of a mixture of refined pomace olive oil (i.e. a mixture obtained from the residue of pressing olives, peels, stones and pressed pulp), mixed with extra virgin olive oils. This oil has the characteristic of having a particularly high smoke point so it can be used at very high temperatures.

… the production of various baked products, in particular focaccias, bread, taralli and biscuits, to which it is able to impart friability and crunchiness. It can also accompany roasts and grills as its delicate taste does not alter or cover the other flavours. Furthermore, having a high smoke point, it can be used for light and crunchy frying.