Olive oil processing
The olive harvest starts from mid-October until the end of December. The olives are carefully selected. The cultivars are: Frantoio, Moraiolo and Leccino. They are harvested by hand and with mechanical facilitators , brought to the mill, weighed, defoliated and tree branches removing, washed and pressed within 24-48 hour from harvest, in order to preserve all the organoleptic characteristics.
The mill is a continuous cold-extraction cycle, two-phase without adding water during the processing path, and the crushing of the disc and hammer olives takes place in the absence of oxygen, the temperature is constantly monitored and the storage is in containers of stainless steel under nitrogen. All these measures are aimed to obtain a high quality EVO olive oil.
Our Evo Olive oil
Evo olive oil is a fundamental food in the Mediterranean diet for its characteristics, organoleptic and nutritional. It is produced from olives worked according to processes that are solely mechanical. The conditions in which the olives are processed, to produce an extra virgin food must be kept constant so that the free acidity expressed in oleic acid does not exceed 0,8%.
The taste of an extra virgin olive oil must be as close as possible to the essence of its fruit, because it is a real “squeeze”. A slightly bitter or spicy taste does not affect the quality of the olive oil, on the contrary, it distinguishes its positive characteristic. The green gold, so we could define it is composed mostly of lipids, which are rich in fatty acids, in particular monounsaturated oleic acid which makes it a suitable food for frying and for preserving the product in oil, as well as a real cure for health. Vitamin and beta-carotene are not lacking, with antioxidant functions throughout the body for the benefit of tissues and cells, in particular their health and aging.
From the nutritional point of view, the characteristics of EVO olive oil are the main reasons for the consumption of this food, consisting mainly of monounsaturated vegetal fats, healthier and easier to process with positive effects on the entire cardiovascular system. EVO olive oil contains 99,9% lipids vitamin E and vitamin K, potassium, sodium, calcium, iron and zinc. Lipids are made up of triglycerides, the main constituents of the olive and which are made of fatty acids. With regular use, the EVO olive oil helps to lower cholesterol, prevents the risk of stroke, decreases the possibility of heart attack in about 30% and decreases blood pressure, and even diabetes. It is also considered an antitumor.
Polyphenols and vitamin E in EVO olive oil, thanks to their antioxidant action, help to prevent arteriosclerosis and slow down cell aging. Benefits to bone have also been highlighted regarding osteoporosis prevention. In fact it seems that the regular intake of EVO olive oil improves calcium absorption by the body.
It has always been thought that a high fat diet could increase the risk of heart disease, cancer and diabetes. Thanks to the continuous studies on the subject we now know that it is not the quantity of fats that affects our health but rather our quality. A diet rich in monounsaturated fatty acids like those contained in EVO olive oil, is able to protect the body from many of these diseases. Polyphenols are a very important substance for the conservations of the olive oil itself, since they possess antioxidant properties. Their presence prevents the olive oil rancidification processes from occurring and therefore guarantees their stability. At the same time they give the oil a fruity aroma and a slightly spicy bitterish taste.