In collaboration with Frantoio Gran Sasso of Isola (Te), the experimentation of the ripening process at high altitude was also started on some samples of very high quality extra virgin olive oil. The objective is the study of the transformations that occur with the permanence of the product in extreme conditions, with very low temperatures and atmospheric pressure and therefore to verify the chemical-physical parameters and their influence on the organoleptic properties and on the longevity of the oil.