Only five olives grow out of about one hundred yellow-white blossoms of the olive tree. In the fall, at harvest time, only about eleven litres of oil are pressed from one hundred kilos of fruit. 150,000 tons of live oil are exported annually from Italy to Germany, but not everything declared as "Italian olive oil" is truly of Italian origin.
Only high-quality oils may carry the EU-seal, but they are not necessarily Italian. Often they originate from Portugal, Spain, Turkey or Greece. For the international consumer a special quality seal has been developed, guaranteeing the Italian origin: "Italian D.P.D." Anyone who has ever had the chance to taste a fine olive oil directly off the presses will know that it doesn't compare to your regular supermarket quality!
OLIVEOIL EXTRA VERGINE AT "PIAN DELLA LAGA"
This oil, delicious and healthy, is produced from the sun-ripened fruit of the olive tree, which profusely grows in the Marches.
The olives are harvested in the months of October through December, at work that is still done mostly by hand. On the evening of the same day that they were harvested, the olives are taken to the mill to be pressed.
OLIVEOIL EXTRA VERGINE is a foodstuff of the highest quality, as it is won from the fresh fruit, worked only with mechanical procedures and without changing its chemical composition in the least.
Beyond its naturalness and aromatic, pleasant taste, OLIVEOIL EXTRA VERGINE also offers a number of health benefits:
- it prevents heart disease
- it helps with osteoporosis
- it prevent gallstones
- it prevents the growth of tumours
- it is a precious antioxidant and helps to block free radicals
- it reduces cholesterol in the blood ...
OLIVEOIL EXTRA VERGINE offers all these health benefits when used raw, but even when used in cooking it changes very little, due to its natural Antioxidants, which protect it from degenerative processes.
Some details about the production
Every farmer emphasizes oil pressed from their own olives. No surprise: The fruits are carefully removed during the harvesting of branches and leaves. Then they are packed into bags. Not later than two days after harvesting they are brought to the mill. There, the best quality olive oil is pressed. Tree radicals and lying in the grass for a longer time increase the fatty acid content. The oil has the label "virgin olio extra", if the fatty acid content remains below one percent.
Each station is marked with a yellow piece of paper with the name of the farmer. First stage: separation and washing. On a conveyor grate, which is fine enough to ensure that the olives do not fall through, but coarse enough so stalks, earth and leaves through fall, olives are selected by continuously vibrating. At the end of the conveyor grate they are washed briefly, roughly patched and in this way prepared for the milling in the stone mill.
Between three huge granite stones, mostly they come from Puglia, are crushed the olives with seeds. Each millstone weighs three hundred kilograms and rotates around its own axis. Previously, these mills were powered by animals, now meet the electric motors work. Grinding of the olives to a thick porridge takes about 25 minutes and is often referred to as a "rumbling".
Layer by layer is then applied about three centimeters thick on round stampable sheet made of plant fibers of freshly ground olive paste. Approximately thirty to forty-filled slurry mats are layered over each other, creating a tower. Some mills now renounce on previous crushing of olives and squeezing with even stronger hydraulic fluid out.
The stacked mats are now a single time for about a minute pressed together by hydraulic press and a pressure of four hundred atmospheres, up on the sides flows out a mixture of olive its own water and olive oil. "Virgin Olive Oil" must not be heated to more than 20 degrees by the pressing operation. From the dry waste product industrial oil is obtained by heat and chemical additives.
Wasting no time in the centrifuge amniotic fluid will be separated from the oil excess. If they wait too long, the water would the recovered liquid spoil quickly. The balance at the end of the oil press displays the win from the harvest season in kilos. Cool and dark olive oil can be stored for about one year.