Gonzoil is made with real extra virgin olive oil, certamente, always from recipe originale which is di Vincenzo Dattoli, who is great man, and always olive from correggiola, best olive. Also infuso with ingredients perfetti because more flavour.

We never use pollinatori also not use ever pesticide, herbicide or other. Correggiola olive is humble but very natural. Is all organico. Is cold pressed all natural.

When eating Gonzoil with everything no problem, but maybe you want to keep for some time, best with cool, dark. Not with heat and sunlight diretta. 12–18 months, maybe more, from when after you buy for best flavour.

Olio infuso is never finalmente. But with only little more sapore after time. Maybe you try first? But more flavour tipicamente more buono.

Per favore not always asking for more Gonzoil flavour. Lavoriamo very hard, much more hard than people think, to make best olio infuse. Is, secure, we do more, but please poco a poco, ok?

Assolutamente! When with cooking olio infuso much more flavour. Molto bene. But also always think which flavour more good. Maybe sometimes you have rosmarino, like when you have fettuccine al vitello, but when not then maybe chilli. Also sometimes is perfetto when both together.