Extra virgin olive oil from pitted oil was produced in the age of the Roman empire. Several centuries later, when Giovanni Presta, great precursor of oil scholars from the region of Lecce, wrote "Degli ulivi e delle ulive, e della maniera di cavar l'olio", its profile was traced in detail. Nowadays the importance of the product is such that several research institution all over Italy and beyond its borders are studying it, with largely positive results. The strength is now represented by the modern technologies to obtain it.

Results on the quality are clear as well. The extraction of the oil from the pitted dough reduces the triglycerides degradation and increases the content of minor compounds. Is this just a new marketing trend or a product which actually deserves more attention?
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