The cold pressing cycle
Production according to tradition
The production method of the Frantoio Pace Extra Virgin Olive Oil is linked to the peasant tradition together with some adaptations resulting from the long experience and constant search for a higher quality, from picking to pressing, from packaging to preservation. During such phases, in fact, the workers’ technical qualifications and the ethical principles as well as the technical equipments in use are of paramount importance.
The good oil
Our olives
The different cultivars that blends in our light fruity Extra Virgin Olive Oil are carefully chosen for their organoleptic properties:
– Cima di Melfi variety, slightly bitter taste and ready to use;
– Cima di Mola variety, medium fruity aroma and spicy taste, slightly bitter with pleasant almond hints;
– Cima di Nardò variety, harmonious and intense fruity taste with almond, tomato and grass hints;
– Leccina variety, sweet taste with legume and grass hints;
– Oliastra variety, ripe olive scented, almond and tomato taste with a light feeling of spiciness;
– Coratina variety, fruity scent of unripe olive and a slightly bitter taste, which is lost after a few months giving its oil a harmonious and refined taste.
Quality is guaranteed by controls
The organoleptic properties
The organoleptic properties of the Frantoio Pace Extra Virgin olive Oil are constantly checked and analysed throughout the production process. The chemical analyses carried out has pointed out that our oil has a free acidity value and a very low amount of peroxides, and its quality is guaranteed over time.
The Extra Virgin olive Oil is recommended in any healthy, balanced diet as it is rich in polyphenols, vitamins and Omega-3. It prevents illnesses such as cancer, obesity, Alzheimer’s disease, high cholesterol levels, arteriosclerosis, ulcer and other diseases affecting the digestive system and the cardiovascular apparatus.
Find out how it must be a real Extra Virgin olive Oil, like our one
EVO oil: understand the quality
It must be
- FRUITY: a harmonious whole of olfactory sensations peculiar to oil obtained from sound, fresh olives, both green and ripe ones. The scents are different depending on the variety of the olives.
- BITTER: taste peculiar to oil obtained from green olives or from olives which have turned dark (véraison).
- SPICY: pungent tactile sensation peculiar to oils obtained at the beginning of harvest, mainly from green olives.
- SWEET: pleasant, mildly sweet oil in which bitter, dry or pungent flavours are not dominant.
- GRASS-FLAVOURED: flavour peculiar to some varieties of oil, suggestive of freshly mown grass.
- ALMOND-FLAVOURED: this flavour can either be suggestive of fresh almonds or of dried almonds, which can be confused with an incipient rancid taste.
- ARTICHOKE-FLAVOURED: very pleasant flavour of artichokes, peculiar to freshly produced oils.
It must not be
- HEATED: flavour peculiar to oil obtained from piled up olives which have undergone a high level of anaerobic fermentation.
- RANCID: typical flavour peculiar to all full-fat oils which have gone through an autoxidation process, due to the effects of prolonged exposure to air, light and heat.
- TASTING LIKE WINE-VINEGAR: flavour peculiar to some varieties of oil, suggestive of wine or vinegar.
- MOULD-DAMP: flavour peculiar to oil obtained from olives in which fungi and yeasts have proliferated as a result of the olives being kept in humid conditions for a long time.
- METALLIC: flavour suggestive of metal, due to the effects of the oil being in contact with metallic surfaces in unfavourable conditions for a long time.
- DREGS: flavour peculiar to oil which has been in close contact with dregs.
