Extra Virgin Olive Oil
Extra virgin olive oil is the best oil in Italy. The cultivation of olive groves, harvesting, processing and bottling are subject to strict controls to keep the organoleptic and nutritional properties of 100% Italian olives intact. Immerse yourself in the slightly veiled green colour, in the harmonious, sweet and delicate taste on the palate and discover the difference.
EXTRA VIRGIN: THE BEST ITALIAN OLIVE OIL
- THE HAND-PICKING OF OLIVES: AN ANCIENT RITUAL THAT CONTINUES STILL TODAY
Olive harvesting in Italy is a very heartfelt collective moment that is still done by hand in many areas. The plant does not suffer as with the modern mechanical technique and the countryside turns into a party with baskets, harvesting nets, wooden ladders, snacks and lunches shared all together under the olive trees.
The main hand picking techniques are:
Stripping: this is the method of harvesting with your hands that has the advantage of not damaging the olives and preventing them from fermenting. It is ideal on small plants.
Beating: using poles, the branches of the olive tree are beaten until the olives fall onto nets. This technique requires more experience to avoid damaging branches.
Raking: the branches are literally combed with rakes until the olives have all fallen off.
- COLD PRESSING: A CENTURIES-OLD TRADITION
It's not olive oil unless it's cold pressed. This technique of large granite wheels crushing the olives without raising their temperature has remained almost the same for thousands of years. Cold pressing extracts the oil from the olives, preserving their minerals, vitamins and all substances rich in antioxidant properties. This is because the temperature of the crushed olive paste must not exceed 27 degrees while the mixing phase is in progress. This process is constantly monitored to ensure that the organoleptic qualities and the right gradations of acidity and peroxides that determine the uniqueness of Extra Virgin Olive Oil are not lost.
Cold pressing vs. hot pressing
There is an important difference: cold pressing means obtaining the highest quality olive oil, while yeilding a smaller quantity for the producer. Hot pressing is the exact opposite. In essence, to obtain a bottle of extra virgin olive oil it is necessary to press many more olives.
How production takes place
Olive washing
Pressing: the external part of the olives is broken to let out the liquid. This produces the oil paste, composed of oil, water and the solid parts of the olive.
Kneading and crushing:the oil paste is mixed to break the emulsion between oil and water and thus facilitate subsequent separation.
Extraction of the oil juice: The solid part, called the pomace, is separated from the liquid part, obtaining the oil juice, which also contains a solid residue, the sludge, which remains suspended in the emulsion. The pomace, on the other hand, is composed of solid residues of oil, such as peel, pulp, seeds and pit fragments.
Separation of the olive oil. It is the most delicate phase, the one that makes the difference. If it is not done well, there will be flaws altering the quality in the final product. In this case, the oil obtained will not be classified as “extra virgin olive oil”. - THE OLIVE OIL MILLS
The mills are located throughout Italy, where the best extra virgin olive oils are produced thanks to skilful craftsmanship: a feast for tables all over the world.
Ingredients
Extra virgin olive oil
Preparation
Ready to use.
| Nutrition Facts | Per 1 tbsp (15ml) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 140 | |||
| Fat | 15g | 20% | ||
| Saturated | 2g | 10% | ||
| Trans | 0.1g | 10% | ||
| Carbohydrate | 0g | |||
| Fibre | 0g | 0% | ||
| Sugars | 0g | 0% | ||
| Protein | 0.1g | 0% | ||
| Cholesterol | 0mg | 0% | ||
| Sodium | 0mg | 0% | ||
| Potassium | 0mg | 0% | ||
| Calcium | 0mg | 0% | ||
| Iron | 0mg | 0% |
*5% or less is a little, 15% or more is a lot.
EXTRA VIRGIN OLIVE OIL FROM UMBRIA
In Italian cooking, oil is widely used in most dishes. If the oil is good it enhances the flavor of the food. If it is bad it can destroy the dish. So it is very important to know the origin and quality of the extra virgin olive oil. In Italy, the production of extra virgin olive oil is widespread throughout the country: 18 regions out of 20 produce high quality EVO, each with its specific characteristics that also vary from area to area within the same region. Umbria is one of the regions where the tradition of extra virgin olive oil is the strongest.
There are in fact 5 areas, each of which has different olive varieties and climates, which are reflected in the organoleptic characteristics of the final product: Colli Amerini and Valnerina to the south, Colli di Assisi and Spoleto, in the east, Colli Martani in the center of the region, Colli Orvietani to the west and Colli del Trasimeno to the north. Each area, despite its specific differences, has a common denominator: the climatic conditions of Umbria which allow very slow maturation of the olives and that give the olives a very low acidity level. Furthermore, having such a long lasting tradition, Umbrian producers have handed down the secrets that make their oil so special, for many generations, including the collection of the fruit by hand at the beginning of ripening, and not at the end. In this way the olives have low acidity and an intense fruity taste. In addition, the olives are sent immediately to the mill without waiting for the end of the harvest, so the freshness is maintained. The Umbrian olive production is also distinguished by the freshness of the olives when pressed.
This is because they are immediately sent to the mill, without waiting for the end of the entire harvest. Because of these characteristics, Umbria's extra virgin olive oil goes well with simple but tasty foods. To better appreciate the aroma and flavor of the product, the oil should have a temperature of about 28 °.
Perugia, Umbrian
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