Our family has been producing extra-virgin olive oil for more than twenty years. Our olive field surrounds the house, and is organically cultivated according to the IGP (Indicazione Geografica Protetta – Indication of Geographical Protection) certification standards. Please find below some more information about extra-virgin olive oil.
Extra-virgin olive oil is a cooking oil produced by crushing olives, the fruits of the olive tree, and extracting the juice.
Olive oil has a very long history. The cultivation of the olive tree and the production of olive oil originated in the Mesopotamian region, from which they spread to the Mediterranean basin. The reasons for olive oil’s success are numerous, first and foremost the fact that is has been considered for centuries a rich and sophisticated source of nourishment. Indeed the composition of olive oil suits very well the needs of the human body. It contains vitamin E, a powerful antioxidant, as well as unsaturated fatty acids, which our organism needs in great quantities but is unable to produce. Olive oil also helps to prevent cardiovascular diseases and limits the loss of calcium in bones. It is easily digestible, stimulates liver activity and facilitates intestinal regularity. Because of these characteristics, olive oil has always been considered a healthy source of energy.
In ancient times olive oil was believed to have magical qualities: it was used for illumination, to enrich the preparation of food, and was employed in body treatment and in curing wounds and illnesses. As something that brought light, life and warmth, olive oil has always been regarded as sacred.
We are passionate about olive oil, and dedicate ourselves to its production with care and enthusiasm, in order to achieve the high standards and certifications which this produce deserves. After having been picked by hand our olives are stored in special wooden crates, in order to ensure that they are properly and continually ventilated. The olives are then transported to an olive oil mill, and crushed using a mechanical process called ‘cold milling’. The milling takes place no longer than 24 hours after harvest.