Organic Extra Virgin Olive Oil - 0.750 liter bottle

General informations Olea Europea, commonly known as the olive tree, is a plant belonging to the oleaceae family which further differs in two botanical species: Olea Europea sativaOlea Europea oleaster (more than 30 wild species). Its growth and diffusion is mainly linked to the climate, therefore to temperature and humidity, and although it is exported, the production of oil is predominant (90% of the total) in the autochthonous areas. The ripening of the fruits takes place from October (precocious species) to January (late species). Italy is a strongly olive-growing nation, so much so that, theoretically, only two regions out of twenty (Piedmont and Valle d'Aosta) are NOT characterized by the cultivation (even minimal) of the olive tree; furthermore, as can easily be understood, most of the Italian oil comes from the south of the peninsula (85% of the total): Puglia, Calabria, Basilicata, Sicily and Sardinia. The oil we produce is extracted with a mechanical process from our olives grown in Umbria from organic farming (MIPAAF authorized control body: IT BIO 007 - Controlled operator n.P37B). The olives used for the production of our oil are of the Frantoio, Leccino and Moraiolo cutivar. Nutritional values The ripe olive, therefore ready to be pressed for the production of oil, has a chemical composition which can be summarized as follows: Water 45-55%: it is the most present component in the fruit Lipids 13-28%: portion useful for the composition of the oil Nitrogenous substances 1.5-2%: Non nitrogen compounds 18-24% Crude fiber Ashes 1-2% In reality, the composition of the drupe largely depends on the level of ripeness, an aspect which affects all the components of the olive and determines the increase or decrease of the various nutritional molecules. In particular, the quantity of triglycerides enclosed in the pulp seems to undergo a significant increase (almost proportional) with the ripening and relative enlargement of the fruit. Cultivation areas The olive tree is present in ALL areas bordering the Mediterranean Sea (with some small differences, such as the north-eastern Italian Adriatic area) Storage and consumption The old people used to say: "New oil and old wine". This means that, unlike wine (which improves over time), oil best expresses its "young" qualities. It is normally thought that extra virgin olive oil can be consumed within 20 months of pressing. The law states that extra virgin olive oil must be consumed within 18 months of bottling. It is a good rule to consume the oil in the same year of production. Conservation is decisive for the duration. Even at home, where it is impossible to have an environment with a constant temperature, it is a good rule to keep it in cool, dry places, in environments with not excessive temperature ranges (it fears the heat, but it gets damaged even if the temperature drops too low), it should protected from direct light, air and heat.