The quality of an olive oil and its classification are not only determined by using chemical parameters but also with the help of the sensory analysis which allows the execution of an accurate assessment of olive oil, based on olfactory and tasting factors. [...]
Virgin olive oils are the oils obtained from the fruit of the olive tree (Olea europaea L. ) solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration [...]
Italy is extremely rich in varieties of olives. As a matter of fact a patrimony of more than 400 different cultivar of olive trees is estimated to exist. [...]
Oil is a perishable product, so it is important to keep it in stainless steel tanks saturated with inert gas (like nitrogen) in air-conditioned storage rooms. [...]
Olive oil is the cornerstone of the Mediterranean diet — an essential nutritional mainstay for the world’s longest-living cultures. The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day. This invaluable power of the olive oil to make our life healthier is due to its peculiar composition in fatty acids (mostly monoinsaturated ) and to the presence of effective antioxidants and other useful compounds. [...]
The harvesting of the olives is an extremely important and delicate operation to be taken care of in order to obtain a high quality Extra Virgin Olive Oil. [...]
The olive was native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin about 6,000 years ago. [...]
The consumption of the olives as a food resource has a long history: they were eaten by our ancestors a long before the discovery of olive oil. Their nutritional value and their easiness to be found and preserved have always been solid argument to their use. [...]
What should we find when we taste an oil that has been extracted from the olives solely by mechanical or physical means? [...]
After arrival at the olive mill, the olives are weighed and stored in a fresh and ventilated area, waiting for the beginning of the oil extraction process. [...]
