Olive Oil

THE DIFFERENCES
Extra virgin olive oil is the only natural, superior quality product obtained by pressing olives and using mechanical processes, therefore without resorting to chemical processes or substances.
Olive oil, on the other hand, is obtained through refining processes, from refined olive oil and virgin olive oil other than lampante oil.

THE QUALITY
The quality of an extra virgin olive oil depends on natural factors such as the variety of olives, the production area, the climatic conditions and the composition of the soil. These aspects especially influence the flavour and aroma of the oil.

ACIDITY
Acidity indicates the percentage of oleic acid present in an oil and is an indicator of its quality. Acidity can also increase as a result of negligence in the production phases: use of overly ripe and unhealthy olives, excessively long time intervals between harvesting and processing of the olives, and poor care in processing. Acidity cannot be found in the flavour of the oil but can only be defined through laboratory analysis.

THE TASTE
The very strong taste and the tingling that are felt when tasting extra virgin olive oil are not to be considered defects (as they are often perceived), but represent distinctive characteristics of an excellent natural product that retains all its properties intact and is healthy.

CONSERVATION
Storing extra virgin olive oil is very important to keep its quality unaltered. Extra virgin olive oil fears three insidious enemies: odours, light and heat. Therefore it is good practice to store it in cool, dry environments with no excessive temperature variations, away from direct light and air. It is good practice to consume it within 12 months of bottling, as after this period the fragrance and flavour fade and the organoleptic properties are lost.

COLOUR
Colour does not represent an exclusive indicator of the quality of an extra virgin olive oil. In fact, it is mainly determined by the variety of olives, the degree of ripeness and the prevalence of certain substances such as chlorophylls and carotenes contained in them. Regardless of the taste, the colour of a good extra virgin olive oil can take on an infinite range of shades, from bright green to intense gold. You can have oils of a beautiful bright green with a pale and delicate taste and, on the other hand, intense pale yellow oils. Reddish, brown or greyish colours and shades are instead indicators of alterations and oxidation.