FREQUENTLY ASKED QUESTIONS


For any doubts or information regarding the features of Italian extra virgin olive oil, you can consult the following FAQs.

What are the differences between extra virgin olive oil and olive oil?
Extra virgin olive oil, or EVO oil, is the oil obtained from the first squeezing of olives harvested at the best time of maturation through manual processes or with mechanical shakers and transformed in very short times through exclusively mechanical processes and without the use of processes and treatments chemical. Extra virgin olive oil is thus obtained without additions or alterations of the purest cold pressing product and is characterized by the lowest degree of acidity, less than 1% in oleic acid.
Olive oil is composed of refined olive oil through processes and chemical treatments, with the possibility of being subjected to alteration and additions for commercial purposes and to be mixed with oils of different origin. The acidity level is higher than that of EVO oil and the presence of polyphenols and vitamins tend to be lower.

What is the deadline for extra virgin olive oil?
The EVO oil stored in containers that allow it to be protected from light and air, has an indication of preference for 2 years of use. The qualitative properties of EVO (in terms of polyphenols and vitamins), starting from 9/12 months, tend to slow down over time, so it is advisable to purchase quantities of extra virgin olive oil with annual frequency.

What are the methods of conservation of extra virgin olive oil?
Optimum conservation of extra virgin olive oil must take place in a dry and cool environment, away from sources of heat and light, preferably in hermetic and non-transparent containers where it can not filter the light (stainless steel can). The non-optimal and / or prolonged conservation of extra virgin olive oil causes alteration of taste, color and aroma and the possible formation of deposits.

What is the acidity of extra virgin olive oil?
Extra virgin olive oil is characterized by the lowest degree of acidity between olive oils and not less than 1% of oleic acid (1g / 100g of oil). The low degree of acidity of the oil is the most important indicator of the quality of the oil. The acidity of the oil can be verified through laboratory analysis; the color, the smell and the taste are not indicative of the degree of acidity. The spicy sensation of the evo oil is not related to the degree of acidity, it is indicative of freshness of the product (recent squeezing) and high presence of polyphenols, hence of beneficial elements.

What is the ideal color of extra virgin olive oil?
The color of extra virgin olive oil is not indicative of the degree of acidity or quality of the product. Variable from intense green to golden yellow, the color is determined by the type of cultivar, the state of ripening the olives at the time of squeezing and the presence of chlorophyll and carotene. Limpidity is a quality that oil gradually acquires over time, ranging from the least degree of clarity, present at the time of squeezing to the maximum within 6-9 months. In any case, clarity is not a qualitative factor in the oil and can be affected by the storage temperature.

Is Extra Virgin olive oil an enemy to the diet?
Used in right quantities, the extra virgin olive oil does not grease; it is indeed the best possible condiment within a healthy and balanced diet, which does not have to completely eliminate the fats, which are essential for transmitting the absorption of certain vitamins that protect and sustain the body. Unlike the consumption of animal fat, which contains a much higher saturated fat than the uninsured, the correct consumption of extra virgin olive oil, with very low saturated fat, is indispensable and beneficial.

Is Extra Olive Oil Suitable for Frying?
The most important aspect of a good fry that is also healthy is not to overcome the so-called smoking point, the temperature at which the oil begins to produce smoke and at the same time harmful substances to health. Contrary to some common habits that seed oils are preferred for frying, extra virgin olive oil is certainly the best one because it has a much higher smoking point than that of seed oil and produces fried lower harmful and healthier substances.

Is extra virgin olive oil suitable for feeding even younger children?
The use of extra virgin olive oil in the feeding of children is absolutely desirable and desirable for the beneficial growth nutritional substances such as vitamins A, D, K and E and the presence of unsaturated fats, to prefer condiments with higher concentrations of saturated fat. Extra virgin olive oil is also highly digestible.