La Russolillo - Linea prodotti Biologico

BIOLOGICAL

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La Russolillo is a company in continuous growth, making investments aimed at the quality of the products offered.

One of the most important investments is having obtained the Bioagricert certification which authorizes us to the production and marketing of organic products. The first of our products to be repurposed with organic products was the classic tomato sauce in the bottle, our main product.

Some generic info on organic and bioagricert

Organic farming is a type of agriculture that considers the entire agricultural ecosystem, exploits the natural fertility of the soil, encouraging it with limited interventions, promotes the biodiversity of the environment in which it operates, limiting or excluding the use of synthetic products and genetically modified organisms (GMOs).

The control and certification are the main activity of Bioagricert which, since 1984, has been strongly committed to the search for quality, credibility, the increase in added value and innovation in organic farming. A work always in favor of production systems that believe in inspection and certification as a qualifying element of their services and products. In addition to the traditional organic farming sector, Bioagricert offers companies the opportunity to certify their products and services on the basis of Regulations and Standards that focus on QUALITY.

 
 
 
 

Extra virgin olive oil BIO and DOP

La Russolillo affixes its mark on an extra virgin olive oil which enjoys two certifications.

The first is the organic certification, that is, the raw material comes from olive groves conducted and certified following the organic farming method, that is from crops that have concluded the biological conversion process for at least three years and in which it is absolutely forbidden to use of insecticides, herbicides, fertilizers and other synthetic chemicals.

The second certification is the DOP mark (of protected origin) and therefore offers complete guarantee of high quality, typicality and origin. Obtained from the cold pressing of olives of the Ogliarola Barese and Coratina cultivars (with a very intense and fruity flavor, it is typically spicy due to its high concentration of polyphenols). Hand-picked and carefully selected and certified. It represents one of the excellent products of the oil range. It comes with a very low acidity level and is recommended for salads, soups, legumes and carpaccio.

 

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