Italy is the second Producer of olive oil in Europe with an average production of 6oo kilograms pro year and 37 italian olive oil have received the DOP denomination by the EU. Extravirgin olive oil is an olive oil that has a lower level of oleic acid (< 0.8%) The extravirgin olive oil must be produced by mechanical and at an under temperature and the storage must occur in steel barrels. The result is an high quality olive oil that contains many vitamin useful to reinforce the immune system and to battle against the free radical.