This infographics of the famous US newspaper The New York Times on the sophistication of Italian extra-virgin olive oil made a lot of discussion a few years ago. Well this is a thorny subject that does nothing but give the itch to any producer of olive oil or wine or both as in the case of Parovel.
It is true that technologies and chemistry today can allow us to misrepresent a product and make it get a good sale, but Parovel remains anchored to the idea that producing healthy things is fundamental and we don't mind if in doing so we renounce to great profits.
So you will not find sophistication in Parovel extra virgin olive oil or wines: we try to work carefully reducing the phytotherapeutic treatments to the minimum because we are the first to consume what we produce. And the same respect we have for ourselves we spread it to the outside, this is one of the reasons why we are still here after 120 years.