for extra virgin olive oil we mean oil produced only from the first pressing from the olives, extra virgin olive oil can not exceed 0.8% of acidity while 2% for virgin oil. If it exceeds 2%, the oil is defined as a lamp that is not edible.
The freshness of the olives is very important and the conditions of how it arrives at the oil mill, it is important that they are in excellent condition, maximum attention during the harvest and transportation.
the extra virgin olive oil of Podere Pellicciano Agrisole, it’s made from Tuscan olives like Moraiolo, Leccino, Mignola, Frantoio, Grassaio, an artisanal and niche production, begins with manual harvesting and then fast transferring in the oil mill for the press. The pressing is at low temperature and vacuum-packed, to reduce oxidation, obtaining an oil richer in varietal aromas. Once the oil is pressed, the oil is subjected to a cotton filtering process, to eliminate any sediment, detrimental to the quality of the oil.
For bottling we use bottles of tin or dark glass, to protect the oil from the rays of light, one of the worst enemies for extra virgin olive oil.
Nutritional values for 100g of Extravirgin olive oil:
Fats: 91.3 of which 14.1 Saturated 9.2 Polyunsaturated and 68.0 Monounsaturated
Vitamin E 14.35g
Linolenic acid 0.76g
Linoleic acid 9.7 g
Use extra virgin olive oil in moderation, it is very caloric, it must be dosed correctly, especially if you need to check your weight.
extra virgin olive oil is a delicate natural product and needs some simple attention,
Another thing, perhaps the worst enemy of extra virgin olive oil is definitely the air, in fact, oxygen damages the oil and oxidizes it,thus losing many of its precious organoleptic characteristics.
Extra virgin olive oil has various benefits,
Daily recommended dose of extra virgin olive oil:
Many studies have shown that to benefit from the positive effects of extra virgin olive oil on your body, they recommend a use of about 3 or 4 tablespoons a day, about 35 grams.