The oil quality

Which oil is better? That in the old traditional mills, crushed by grinding and pressing mats derived? Or the oil produced in by high-tech equipment? One thing is for sure, the oil, which is obtained in an old mill, emotionally affected us more. However, we now know that with modern equipment the oil is grinded without supply of oxygen within 30 seconds and is pressed under high pressure in steel cylinders. Through this gentle, fast grinding an oxidation of free fatty acids is nearly impossible and a higher quality of oil reached.

We recommend that you do not define one olive oil, but to taste different olive oils, and so do a little experiment.

If you have made negative experiences with olive oil, this is best to explain through rancid or other not extra virgin olive oils, which were labeled incorrectly.

A good extra virgin olive oil is always fruity taste and is free from any unpleasant taste impressions.

The olive oils from Villa Oliveto meet all requirements of an extra virgin olive oil. All our oils come from first cold press (max 27 ° C) of early harvested olives, exclusively hand picked without mechanical assistance. These are processed and bottled within 24 hours in most modern olive mills.

All our oils are free of mistakes in the taste test. Through chemical analysis for each batch, we prove that our oils are not blended, especially not with refined oils, i.e. are free of trans fats.

Fresh olive oils are usually hot and bitter.

If you hotness and bitterness do not want, then select an olive oil, which is not from the current, but from the last or the penultimate harvest. These oils are not bad because they are older. Olive oil is a preservative. In stainless steel containers properly sealed and stored, it remains for several years. But older olive oils are somewhat less fruity, much less hot and less bitter. Times to try a freshly harvested olive oil and an older with the same origin. You will find for both of oils the proper use in the kitchen. Only when you have collected more experience with olive oil, you will appreciate the advantages of a freshly harvested olive oil.

Highest quality. The lower the temperature during the production of olive oil, the higher the quality of the oil. The proportion of free fatty acids is max. 1%. Panel tested olive oil has an acidity content of max. 0.6%. The acidity is declared. When 0.2% is an oil of the absolute top class.

The content of free fatty acids may be max. 2%. Even if this oil is a top quality.

The content of free fatty acids may be max. amounted to 3.3%.

Virgin olive oil with unpleasant taste or virgin olive oil with more than 3.3% fat must be declared as lampante oil.

From virgin olive oil by oil refining process.

A blend of refined and virgin olive oil. It must not contain lampante oil. This oil is widely used in supermarkets and department stores at reasonable prices. A proof of origin is lacking. In the case of false declaration to run little risk of olive producers.

Play no role in retail. Are often processed amongst other things to soap. From pulp resulting out of the cold press, oil is extracted once again. It should be in the industries.

The precious oil!

All the olives are traditionally first grinding between mill stones to a paste (mash) and then filled in slowly rotating drums. For these drips slowly, without pressure, the precious oil. This extra virgin dripped oil is not processed further, but immediately bottled. The yield is very small, resulting impact on price. Dripped oil is also called "flower of the oil".