Extra virgin olive oil and aromatized oils

The origins of the olive tree coincide whit those of mediterranean civilitation: the olive tree reach italian coastsaround 1000 B.C.,thanks to Syrian and Palestine people.
In order to develop the olive tree needs water, sun, and soil that is not too deep, he founds its natural habitat along the coasts that shows on the Medeiterranean sea.
The juice that the fruits of this plant produce is obtained only through the pressing of them: the olive oil.
It's the basic ingredient of the mediterranean diet, it's rich in vitamins E,A,K,D that have antioxidant properties and developprotective effect on human body's cells. with its beneficial properties ,the olive oil helps to reduce the cholesterol level , reduces the blockage of arteries, reduces the blood pressure of arteries, reduces the level of blood sugar, makes easier the absorption of other vitamines, prevents miocardium of heart attack.

Its possible to distinguish three main categories :

1-extra virgin olive oil,it's the only oil obtained with the pression , free of any kind of manipulation o chimical addition, it has an acidity level lower than 1%.
2-virgin olive oil, that like the extra virgin is not refined , and has an acidity level lower than 2%.
3-the olive oil,is obtained from refined olive oil , added with virgin olive oil to improve the flavour. It's acidity level is about 1,5%.

The varieties of olive trees used exclusively for the production of oil are different depending of the regions and the territories:
leccino, oglialora, celline,coratina ecc.

The oil production is relatively easy : the olives are picked up by hand or with macines that shake the tree, then the olives are washed in big wash-machines. Then they go in an olive press , the olives are pressed in order to obtain the olive texture. The texture is putted in a machine called Separator that sould divide the water , the oil and the olive residues.
Water and oil go in an other separator and are filtered form rest of olives and other impurities.
The obtained product is controlled and classified according to the acidity level, is served in big steel container and after two months of settling , can be bottled and sold out.
The best pressing system is the one at continuos production cycle, with integral drawing out system the keeps unchanged the organoleptic properties of the oil: flavour, scent ,colour and taste, then it is completely cold with no use of warm water.

THIS IS THE WAY WE PRODUCE OUR EXTRA VIRGIN OLIVE OIL.

Between positive taste observations you can find. sweet, fruity, harmonious, green, mature and soave.

When the scent is graceful not very accentuated,the flavour and aroma are similar to that of a mature olive.Young oils are green, fresh ,fruity and slightly weedly.Mature oil can be described of a warm golden colour with a rotund body and fruity flavour leaning towards the sweet.

All oils after pressing seem fruity, but in most cases this characteristic disappears after a few months. An authentically fruity oil maintains this characteristic aroma through time.