Did you know that in addition to wine we also have a small production of olive oil? Our varieties are typical of the hills of the Soave Classico: Grignano, Leccino, and Frantoio.
But what is the difference between extra virgin olive oil and olive oil?
The extra virgin olive oil must be pure and have well defined chemical and organoleptic characteristics: color, odor, consistency and acidity that must not exceed 0.8 grams per 100 grams. Furthermore, extra virgin olive oil is always and only obtained through mechanical processes. Olives when they have reached the right ripeness are harvested by hand and pressed with specific machinery.
The route in short is this: the fruits are subjected to washing, division from the leaves, milling, centrifugation and possibly filtration.
In any case, it should be noted that the European regulation number n. 2568/91 has established precise quality standards so that an oil can be sold and receive the wording of “Extra Virgin Olive Oil.” This product must be extracted using cold mechanical tools with temperatures that do not exceed 27 degrees.
Olive oil, on the other hand, is a mixture of refined oil (obtained with chemicals) and virgin oil. In this case the acidity rate must not exceed 1 gram per 100 grams.
Giacinto Miggiani, director of the Research Center on Human Nutrition at the Policlinico Gemelli in Rome, explains: “Unlike the extra virgin oil obtained from the first pressing of the olives and immediately bottled, with an acidity rate of 0.8%, virgin oil undergoes some passages and loses quality: for example Vitamin E deteriorates. It also has a higher acidity, up to 2%, which can cause digestive problems “.
Let’s keep this in mind: quality extra virgin olive oil is not a simple condiment, but a fundamental component of Italian gastronomy, capable of completing, enhancing and often improving each of our dishes. Moreover we are very fortunate because in Italy we boast an excellent production: our varieties reserve great surprises, they mirror the belonging terroir and above all they tell the story of our gastronomy.
SOURCES: www.slowfood.it, www.frantoiomuraglia.it