In this section you will find answers to the most common questions about our oils, our production process and our services. If you do not find what you are looking for, our team is always available to help you.
Extra virgin olive oil is a superior category olive oil, obtained directly from olives and solely by mechanical means. E’ defect-free, in which fruitiness (characteristic scent attributable to the fruit of the olive tree) is clearly present and with free acidity expressed as oleic acid not exceeding 0.8g per 100g.
L’olive oil instead is obtained from a mixture of refined olive oil and virgin olive oils. It is obtained by correcting analytical and sensory defects through chemical and physical processes such as the deodorisation. In essence, it is an oil with different characteristics to extra virgin.
The difference between a green oil and a yellow oil depends on the varietal difference and thus on the greater or lesser presence of chlorophyll or of carotenoids. Colour is therefore not an indication of quality.
Olive oil is rich in polyphenols (phenolic compounds such as phenolic oils, tyrosol and flavonoids) that possess remarkable antioxidant properties, fight cellular ageing counteracting the action of free radicals, which are a result of the natural process of cell metabolism and lead to oxidation and premature cell death; they are anti-inflammatories e antivirals.
The nutritional value and health benefits of extra virgin olive oil have been amply demonstrated by the scientific world. Thanks to its nutraceutical properties, it is beneficial for the circulatory, digestive, skin and endocrine systems. Effective in cancer prevention, thanks to the antioxidants helps prevent the symptoms of ageing. It regulates blood cholesterol levels and protects the arteries.
During cooking, above a certain temperature, the fats in the oil begin to decompose and change their molecular structure, and volatile substances with an acrid smell and taste (acrolein) harmful to the liver begin to be created.
This temperature limit is called the smoke point. Extra virgin olive oil is the best grease ever nutritional and health aspects and withstands high temperatures more than other oils. Its smoke point is, in fact, of 210°C.
It is recommended to consume the extra virgin olive oil in the same year of production, although it is generally considered that the product can be consumed up to 20 months after pressing. The best containers are those made of stainless steel; dark glass containers are also excellent. Be wary of transparent glass containers.
Yes, it can be given to babies as the richness of unsaturated fats ensures a more balanced development by helping the cell tissue assimilate substances that are indispensable for growth. Mothers know this well: a drizzle of oil in the baby food is the healthiest seasoning.
La cold pressing is no guarantee of quality. Certainly a cold-pressed oil is better than one that is not, but the squeezing method alone is not enough to ensure that the oil is good. The quality of an oil depends on several factors such as the variety of olives used, the year, the age of the olive trees and their maintenance. Cold pressing takes place at a temperature below 27° and allows the organoleptic characteristics to remain intact and not denatured by temperature. Our oil is naturally obtained from cold-pressed olives.
Light, oxygen and heat, but also excessive cold, or sudden changes in temperature, are among the worst enemies of extra virgin olive oil, causing or promoting its oxidation and thus premature rancidity. For this reason, it is better to buy extra virgin oil packaged in dark glass or ceramic bottles and store it in a dark, cool place, away from heat sources and detergents (as it easily absorbs odours). If the oil is bought in tins, drums or larger packages, it is important to decant it as it is used into smaller packages, so that no oxygen remains inside the packages.
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