Frequent Questions

  1. What it means extra virgin olive oil?
  2. What is the difference between the extra virgin olive oil and olive oil?
  3. What determines the acidity?
  4. What is the "pricking"?
  5. What is the best method of harvesting of olives?
  6. How long dure the extra virgin olive oil? And which containers are to be used?
  7. How do you conserve the extra virgin olive oil?
  8. What color have a good extra virgin olive oil?
  9. What it means extra virgin olive oil fruity?
  10. What  are nutrition values contains in the extra virgin olive oil?
  11. Is the extra virgin olive oil digestible?
  12. The Extra Virgin Olive Oil: the king also in the cooking!
  13. The Extra Virgin Olive Oil against the breast cancer!

 


 

  1. What it means extra virgin olive oil?
    The olive oil obtained by first pressing with mechanical processes, without chemical processes or substances, in condition that not caused alteration of oil and whose acidity free, express in oleic acid, not result high of 0,8%. Fresh olives, of first quality, picked and pressed, which no have undergone other treatment in addition to wash, separation to the leaves, centrifugation and filtration.

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  2. What is the difference between the extra virgin olive oil and olive oil?
    The extra virgin olive oil differs from the olive oil as is extract by the simply pressing of olives and has maxim acidity of 0,8%. The olive oil, instead, is made from a blend of refined oil and virgin oil.

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  3. What determines the acidity?
    The acidity indicates the percent of oleic acid in the oil and is the first indicator of quality. Most high is its value, most poor is the quality of product. The acidity isn’t found in the taste of oil, is definable only with analysis of laboratories. It isn’t be confused with a thin pricking which is an index of low acidity and recently pressing of olives.

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  4. What is the "pricking"?
    The pricking and the bitter taste that is felt in the tasting of the extra virgin olive oil, they cannot be considered as defect, represent instead the distinct characteristics of an excellent natural product.

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  5. What is the best method of harvesting of olives?
    The best method of harvesting is the traditional cropping, the handmade harvesting of olives on the tree. Allows you to pick the fruit at the degree of maturation wanted , in the best condition, whole, without which is come in contact with the ground. To avoid the harvesting from ground. The formula to obtain a good extra virgin olive oil? Sane olives , harvesting on the plant and immediately pressing.

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  6. How long dure the extra virgin olive oil? And which containers are to be used?
    Recommend to consume the extra virgin olive oil in the same year of production, though in general is considered that the product can be consumed until 20 months from pressing. The best containers are those in stainless steal, excellent also the containers in dark glass. Distrust from the containers in transparent glass.

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  7. How do you conserve the extra virgin olive oil?
    The extra virgin olive oil should be stored in fresh and dry ambience, where the temperature changes are not excessive, absolutely be protect from the direct light, air and heat. The cold does not cause alteration in the structure of product and in its shelf.

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  8. What color have a good extra virgin olive oil?
    The color can assume an infinity variety of gradations, from brilliant green to intense golden. The color is not a reliable indicator of quality of the product. The color is determined by the variety of olives, by the state of maturation and by the prevalence of chlorophyll or carotenes they contain. May have oil with a nice brilliant green with a thin and delicate taste as may have to against an oil with a color pale yellow with an intense taste.

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  9. What it means extra virgin olive oil fruity?
    The first distinct sign of good extra virgin olive oil is the fruity, namely the perfume that remember the fruit, the same perfume that is obtained pressing an olive between the fingers. Other shades of taste characterize extra virgin olive oil, the variety, the degree of maturation, the geographic site of production. The oils obtained with freshly harvested unripe olives, they have a spicy taste,  quite pronounced and bitter taste, while the oils obtained with olives more mature have a taste more sweet, more delicate. There are then notes of particular tastes such as those of artichoke, almond, tomato, ecc.

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  10. Is the extra virgin olive oil adapt for children?
    Yes, may be given to children since the wealth of unsatured fatty ensure a more balanced development helping the cellular tissue in the assimilation of essential substances for the growth. The mums know it: a little olive oil in the baby food represents the condiment more sane.

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  11. What  are nutrition values contains in the extra virgin olive oil?
    Vitamin A, vitamin E, the quantity depends not only by the variety of olive but by the quality and by the degree of maturation of the same.

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  12. Is the extra virgin olive oil digestible?
    Yes, is digestible. Has been demonstrated that the extra virgin olive oil is digestible at 100% and that is what you digest faster.

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