Consumer’s Guide

Naturally good

Extra virgin olive oil is the only oil which comes out from the fruit natural pressing. It is recommended during pregnancy since it ensures a good quantity of fatty acids, which are necessary to the development of the future child’s  nervous system. It is the dressing to be preferred since weaning because it contains oleic acid – which is easily digestible and which is used by our organism to produce energy – and fatty acids, fundamental  for the organism growth. Moreover, e.v.o. is  ideal for sports people since it is easily burnt by muscles ; it is also suitable for adults because it delays the cell ageing, given that it is rich in antioxidants. During seniority, e.v.o. gives advantage on the level of the cholesterol. It is in fact one of the few vegetable oils that help to keep the HDL cholesterol and to reduce the LDL cholesterol. This way we are able to prevent cardiovascular pathologies. E.v.o. has also positive effects on the gastrointestinal functions and it increases the hunger.

Depending on the region where the olives are harvested and picked up, there is no difference in their nutritional characteristics; those which vary are the organoleptic  characteristics like : the density, the colour, the scent and the taste. The colour of the oil depends on the chlorophyll, that is to say, to the ripening degree which the fruit reaches when picked up.

A quality oil is recognized and appreciated for its scent, for its taste and aroma.

E.v.o. is excellent if consumed raw because it is easily digestible and natural, even if it is perfect even for frying. E.v.o. doesn’t contain sugar and, for this reason, a slightly bitter and chilly taste is not a lack but, on the contrary, it is a quality which highlights its authenticity.

Extra virgin olive oil: the picking up

In order to be in compliance with the EU law and in order to be labelled “Extra virgin oil”, this product must respect some specific requirements : it has to be cool pressed and extracted (maximum temperature at 27°) and it mustn’t have any lack. It must have a tasty fruit and with a maximum level of acidity at 1%.

We are able to ensure the production of a quality superior oil in terms of taste, flavour and fragrance only if we carefully check the entire process, from the olive tree to the product on the table.

Extra virgin olive oil  is a naturally expensive product since it requires a careful plantation, particular climatic conditions and workers who are specialized in the harvest and manufacturing.

We need about 5 Kg of olives for the production of 1 Kg of oil. The period between the harvest and the pressing has to be as short as possible because the olives in the baskets tend to ferment.

Generally speaking, e.v.o.  is subject to alternate years which implicate its quality and price. In commerce there are huge differences in price which are linked to the different kinds of product, that is to say, its quality, its geographic origin and its availability.

For which concerns our oils, the olive harvest is made when the fruit is not completely ripe, so that it is more steady and fragrant. We still use the traditional harvesting method, which is called « Brucatura » : it consists on brushing the trees with huge wooden combs  which facilitate the olive falling. The fuits fall into nets that are put under the trees. After the picking, the olives are carried to the mill which is called « bins » (it is a technical name used for the baskets). We avoid to use the sacks because there the fruits could be squashed and tend to ferment. Through only one cool pressing and consecutive centrifuge used  for separating the impurities from the must, the e.v.o. is created . In a closed circuit, it is loaded into stainless steel tankers  and carried to our oil mill, where it is poured into stainless steel tanks. The oil is never put in direct contact with air or light in order to avoid its oxidation and the lost of its organoleptic properties. The bottleing, which is made in our  firm, is made in uninterrupted cycle by using an automatic machine and under the respect of the HACCP rules.

The olive oil, instead, is produced by using a cut of refined oil and virgin olive oils : our olive oil is very distinctive because we use to mix in it – together with the refined oils – 35% of 100% Italian extra virgin olive oil.

Expiry and preservation

The expiry date is always indicated on the label and we suggest its consumption within 18 months since the bottleing. Actually the olive oil could be preserved, in most cases, for a longer period if kept in environments without too much thermal excursion and if kept away from the light, from the heat and from the air (for example, the classic cellar).

Moreover, we suggest not to refill  your oil jugs because, if not properly washed, they can make the fresh oil rancid ; for this reason, Olio Desiderio offers, in its packaging line, bottles of 250 and 500 ml, in order to facilitate the consumpion of the product.