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Bellemille is produced in the hills just outside of Florence, in a town called Reggello. Reggello has literally been officially denominated "The City of Olive Oil" because it is known for producing such a high-quality product
While Bellemille is completely organic and uses only sustainable farming practices (a concept quite standard in Italy), it is not certified in the US as organic due to the fact that it is produced on a small family-run farm where the costs are too exorbitant to justify the certification.
You can use Bellemille for just about everything in the kitchen! There is a common misconception that extra virgin olive oil cannot be used to cook with. While the flavor will come through the strongest when used raw, Bellemille is perfectly safe to use in your cooking and actually, we recommend it! Cooking with olive oil is a much healthier option than any other vegetable oil.
Obviously the fresher the oil is, the stronger the flavor, however we recommend using Bellemille within 2 years of the harvest date.
This means that you are consuming the freshest oil possible! At its freshest, you can literally taste the polyphenols. Polyphenols are where all the healthy stuff comes from in the olive oil. With time, this sensation will dissipate and mellow out, but that doesn't mean that all of the polyphenols have disappeared. Its still chock-full of heart healthy fats, polyphenols and antioxidants. For these reasons, olive oil is linked to anti-inflammatory properties and lower cholesterol.
In general, olive oil should be kept in a dark and temperate place. However, Bellemille bottles were designed to keep the light out, so don't be afraid to keep it out on the countertop or right on the table at dinner. Just make sure to keep the cap on when not using!