Products

Olive Oil composition

Olive Oil is for its most part formed by glicerids (95-99,7%) and by minor compouds (0,3-5%) that have a fundamental role, both from a nutritional and organoleptic and from an analytic point of view, as it is possible to detect the biological provenence and to classify product.
For the consumer what is really important when choosing an olive oil to consume, is the quality and purity of the product. There are certain parameters that determine whether an oil can be classified as an Extra Virgin or other. However, it is not as simple as taking its acidity content.
In ancient times the olive oil was used for brighting up the natural hair colour, for stomachache, liver or intestine trouble; for burns and solar radiation; for muscular and articular massages. Nowadays the medical research recommends the use of olive oil in nourishment to avoid ageing and cardiovascular diseases. Medical and therapeutical studies demonstrated that the composition of the olive oil gives it many precious qualities, such as easy digestibleness and cook resistance, retard of the cellular ageing, prevention of bilary calculus, good effect on celebral development, against thrombus and cholesterol.
In addition to what said, the olive oil has a high nutritional value and this is due also to the territory, to the production system, to olive-grove quality, to storage and work thecnique.

The harvest olive

Our olives are traditionally harvested threshing the trees. The olives fall on the ground, in the net
that let us harvesting them before they turn sour. This system is the first element to obtain an Extra Virgin olive oil scented without unpleasant smells.
Not less important is the olive storage.
The best thing is storing the olives in plastic aired boxes, far from heat springs, and pressing them in 18-24 hours. The following phase is the mechanical cold press in oil press that differs from other productions in the following processes:
The grading consists in separating branches from leaves first manually and then by vibrating sieve.
The washing consists in soaking the olives in a tank full of water.
The mechanical whirling that causes the breaking of the cellular wall and the discharge of the sap and oil, obtaining the oil-paste, that is a semifluid mass made of a solid part (stone fragments, peel and pulp) and of a liquid one (emulsion of water and oil). In this phase we use only olives of our production in order to guarantee high quality oil.