Exta-vergine Olive Oil
The extra virgin olive oil is obtained from the first crushed olives exclusively through mechanical process without chemical treatment.
This process, made at low temperature, doesn’t alter the oil in any way; extra virgin olive oil has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%).
The organoleptic characteristics of the extra virgin olive oil depend not only on the extraction and production process but also on several other elements.
The methods of crushing and harvesting the olives influence the quality: hand-picking harvesting is better than “ground” harvesting. It is important to pay attention to the milling process and to crush the olives immediately after the harvesting.
Fruit maturation determines the taste: oils produced from immature olives have generally a very fruity aroma, while mature olives produce a sweeter oil.
The process of growing olive trees is also very important because it determines the peculiar organoleptic characteristics.
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This process, made at low temperature, doesn’t alter the oil in any way; extra virgin olive oil has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%).
The organoleptic characteristics of the extra virgin olive oil depend not only on the extraction and production process but also on several other elements.
The methods of crushing and harvesting the olives influence the quality: hand-picking harvesting is better than “ground” harvesting. It is important to pay attention to the milling process and to crush the olives immediately after the harvesting.
Fruit maturation determines the taste: oils produced from immature olives have generally a very fruity aroma, while mature olives produce a sweeter oil.
The process of growing olive trees is also very important because it determines the peculiar organoleptic characteristics.
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