Some say it's enough that it be bottled in Italy to be Italian, others say it's enough that the brand be Italian. First and foremost, we say it must be made with Italian olives, pressed and bottled in Italy to be Italian. But it would not be a "Real Italian" without the "Italian art of taste selection and blending". Adriano Mantova, with his over 30 years of in-family experience and tradition, personally tastes hundreds of samples, from all over Italy, in order to select the ones that will meet the specifications of every bottle of Mantova olive oil. At Compagnia Alimentare Italiana, as at very few others, taste still matters and is the "key" to quality standards. This is why, when buying a "Mantova" olive oil, you are also buying the "know-how in making Real Italian" fine tasting olive oil.
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