Your cart
There are no more items in your cart
The basis of a healthy diet is the use of genuine foods and careful assessments of their use and among these there is that of preferring high quality extra virgin olive oil, possibly organic and perhaps even pitted, an EVO OIL produced using the best raw materials and the most advanced production techniques.
Italian olive growing today holds the world record for the immense heritage of different olive cultivars in every region of Italy, of farmers who have handed down the cultivation and harvesting of olives for millennia, respecting the environment and of oil millers who , as pioneers, get involved with sometimes important economic investments to always be at the forefront in the production of ever better extra virgin olive oils. The great heritage of secular and in many cases millenary trees spread throughout the peninsula contributes to making the production of Italian extra virgin olive oil increasingly demanding and onerous, but which definitely benefits a unique quality in the world.
The pitted extra virgin olive oil has an ancient and long history that dates back to Roman times, where the milling of the olives already took place without the crushing of the stone. Today the extra virgin olive oil obtained from the pulp of the olives goes through a meticulous production process that pays attention to all stages of processing to ensure maximum quality and purity. The key steps in the production process to obtain an excellent pitted extra virgin olive oil start first of all from the olive harvest, which must first be taken from the plant with manual harvesting methods or such as not to be damaged and at the right degree of ripeness and subsequently taken to the mill in the shortest time possible.
The olives harvested and brought to the mill are then thoroughly washed with drinking water to remove any debris, leaves, dust and other materials; they are then pitted, thanks to special machines called pitting machines, in order to separate the pit from the pulp which will be crushed to break its structure. This step can be performed with traditional methods, such as crushing with millstones, or with modern techniques. The crushed pulp is spread on natural fiber sheets and stacked for the subsequent phase of olive oil extraction and then subjected to a delicate pressing to separate the oil from the vegetable water present in the olives. This crucial step takes place at a controlled temperature which must not exceed 27 degrees Celsius, so as to preserve the quality of the oil.
After extraction, the oil and water are naturally separated through the decantation process. Subsequently, the oil is filtered to remove any solid residues and to obtain a clear and limpid oil. The product obtained from the pulp of the olives is bottled in containers that protect from light and oxygen to preserve its freshness and organoleptic qualities.
The pitted extra virgin olive oil has a rich and complex aromatic profile, with notes of fresh fruit, aromatic herbs and sometimes light peppery nuances. Just taste it to immediately notice a sweet taste and a lively aftertaste, with aromatic fruity notes that preserve all the character of the olive. Its flavor can vary according to the type of olives used and the region of production. The colors go from a bright green to a golden yellow, depending on the variety and the degree of ripeness of the olives at the time of harvest. The extra virgin olive oil obtained from the pulp of the olives alone has a very low acidity and in any case less than 0.8%. Compared to a simple extra virgin olive oil, denocciolato oil has accentuated organoleptic characteristics, but it is at the level of microparticles that it beats its competitors. It is an oil rich in antioxidants and beneficial monounsaturated fatty acids, known to promote cardiac and general health of our body.
In addition to being a pillar of the Mediterranean diet, pitted EVO oil is recommended by many chefs for steam cooking fish and vegetables because its consistency remains intact even in dishes. The pitted oil and its qualities also guarantee greater durability over time, thanks precisely to a superior resistance to oxidation processes.
The Italian pitted EVO oil is therefore the perfect testimony of national olive growing, based on centuries-old olive groves of local crops handed down for generations, carried out with modern and sustainable production techniques, and is the indication of the quality of an agricultural product highly appreciated and sought after by consumers worldwide. For these reasons, many Italian producers today have chosen to move towards this extremely careful and accurate extraction method, in order to obtain a healthy food with exceptional qualities, also found in the scientific field.
In summary, pitted extra virgin olive oil contains a lower number of peroxides, has a greater resistance to oxidation, contains more antioxidants because the polyphenol content is on average higher, a lower quantity of polyunsaturated acids, a lower free acidity and a lower intensity of bitterness. As far as the price of this product is concerned, attention to the right purchase helps to support, protect and enhance not only small artisanal and local agricultural productions that risk disappearing, but also the territories in which these products are born and the precious set of knowledge, skills, techniques and traditions related to their realization. Choosing a high quality pitted extra virgin olive oil at the right price is essential to fully appreciate all that this delicacy has to offer.