At the farm we have olive trees of the type carboncella. It’s an olive tree typical of this region –Sabina, a region famous for its olive oil. These trees are grown in a completely natural way. We strictly follow the principles for organic farming in harmony with nature.
The olives are harvested in October and November. Early harvested olives produce oil with green, fresh, very herbaceous hints which are rich in polyphenols and give intense sensations of bitterness and pungency. Usually, the olives are harvested when 60% of them changed color. We harvest our olives by hand, with ladders and nets – the traditional way that puts the finished product and the health of the trees first. The olives are also pressed the same day as they are harvested and this makes our extra virgin olive oil so genuine and rich of taste.
The acidity of our oil is less than 0,2%. This makes it the perfect choice for anyone that wants to eat healthy. The lower the acidity the higher the quality.
Our oil is first cold pressed because the maximum temperature of 27°C should be maintained during processing olives in the mill. This makes chemical and nutritional features unaltered.
Benefits – organic
No additives – no colouring, conservants or flavouring
No poisons – no pesticides or chemical fertilizers
No GMO – no genetically modified plants
No negative influence on the surroundings – no poison are let out in the water or environment
More healthy – more vitamines, minerals and antioxidants
Tastes better –organic simply tastes better!!
QUALITY AND ANALYSIS
Our oil has organic certification by the organization Bioagricert. Our oil is mild/medium fruity, with harmonic and balanced taste. Every year, at the end of the harvest, we make quality control and we test the oil to make sure it’s
up to the high standards that we set for our products. Different factors influence the quality of the olive oil:
Virgin olive oil: It is a natural juice of olives, made solely by mechanical means.
Extra virgin olive oil (EVO): It is a virgin oil with the acidity lower than 0,8% and no defects perceived by panel test.
Contents per 100 gr extra virgin olive oil
- Saturated fats………………………………..13 g
- Mono-unsaturated fats……………………67,7 g
- Poly-unsaturated fats……………………..7,6 g
- Omega 3………………………………………0,5 g
- Omega 6………………………………………7,1 g
- E-vitamin………………………………………5 mg