Olio e salute
The extra virgin olive oil is obtained from the first pressing of olives through traditional mechanical processes, without any further chemical or physical manipulation.
Fresh, top quality olives are harvested, graded, centrifugally cleaned, malaxed, pressed and filtered, a totally natural production process without the use of chemicals.
The extra virgin olive oil has a maximum acidity of 0.8% and a distinctive sign, a fruity scent reminiscent of the same scent that is experienced when sqeezing a freshly picked ripe olive between the fingers.
‘Cold pressed’ or ‘cold extracted’ olive oil, is a traditional system for extracting oil by pressure; in this way, the olive homogenized paste is produced by a kneading machine which seperates solid olive pulp (sansa) and the liquid part consisting of oil and water; the latter passes through a centrifuge, which separates oil from water.
The Community regulation (EC Reg. No. 1019/2002 of 13/06/2002) requires and guarantees that for this method, temperatures below 27 ° C are used.
The D.O.P. mark ((Denoninazione di Origine Protetta) guarantees and protects the typicality and producer origins of extra virgin olive oil. In fact, the D.O.P. sign ensures that all the olives used for extra virgin olive oil production come from trees belonging to the produce area and that all the phases of the production process take place in the place of origin with respect to the produce area.
Organic extra virgin olive oil is an oil obtained from olives grown in one location using natural methods and without using chemicals, pesticides and herbicides along the entire production line (production, processing and packaging). The main objectives of organic farming are:
The extra virgin olive oil must be stored in a cool and dry place at a temperature of 16 ° to 18 ° degrees, away from light and away from sources of heat. Prolonged contact with air, some metals and fatty acids should also be avoided. In addition, it is good to use glass bottles for storage because they allow a better stability of the organoleptic characteristics of extra virgin olive oil.
The use of extra virgin olive oil reduces the risk of death due to ischemic heart disease as it contributes to the formation of the so-called "good" cholesterol that cleans the bodies arteries from any artereosclerotic plaques. Many scientific studies support this opinion.
The regular consumption of extra virgin olive oil also facilitates liver activity, promotes normal digestion, reduces the risk of formation of gallstones and gastric and duodenal ulcers.