For Italians, Extra Virgin Olive Oil is an integral part of our Mediterranean diet and our daily life. We use it every day to enhance the flavour of the food we cook, but do we really know it? Our aim is to promote the culture of ‘Good Oil’ and try to resolve doubts and unveil facts about the world of Extra Virgin Olive Oil.

EXTRA VIRGIN OLIVE OIL AND HEALTH

Extra Virgin Olive Oil is good for our circulatory system, helping to prevent heart attacks, atherosclerosis, hypertension and heart failure. Its antioxidant properties help fight diabetes, protect the skin, improve skin tone, and slow skin and cerebral aging. It also helps to improve the capacity our digestive system, promoting the absorption of calcium and stimulating bone growth.

ACIDITY, PEROXIDE VALUE AND POLYPHENOLS

The acidity of an oil is calculated by the quantity of free fatty acids and is a key indicator of quality. Current legislation allows a maximum acidity level of 0.8%. Our oils have an average acidity of between 0.2% and 0.4%.

The peroxide value is shown by the oxidation state of the oil, and hence its tendency to go off. The lower the peroxide value, the better the quality and state of preservation of the oil. Bad oil is generally considered have a peroxide value of over 20 mEqO2/kg. Our oils have values between 5 and 11 mEqO2/kg.

Polyphenols, the most valuable component of Extra Virgin Olive Oil, determine the characteristic fruity aroma and spicy, bitter taste, and have a potent antioxidant action. Oils with a higher concentration of polyphenols have better organoleptic qualities. High quality oil has a polyphenol value of at least 150 mg/kg, and all of our oils have a value between 180 and 220 mg/kg.

COLD PRESSING

This involves the pressing of olives by mechanical means in an environment with  a controlled temperature of less than 27°C, i.e. room temperature, so that the composition and organoleptic characteristics of the fruit remain unchanged.

FRUITY

A sensation similar to the taste and smell of fresh fruit harvested at just the right stage of ripeness.