How to recognise a quality oil

During the ripening phase, called veraison, olives change colour several times: from green to yellow, to reddish, to purple, to brown, to black. Each variety has an optimal degree of maturation; extraction during this stage best enhances the oil’s sensory characteristics and achieves the best fragrance and flavour.

Like wine and other natural products, from year to year oil is the result of a number of factors that can affect its characteristics.

An example is the amount of rain that the trees may be exposed to during the season, which can cause significant variations in the bitterness of the product.

In this regard, it is not uncommon to hear terms such as “first cold pressing” or “cold extraction” – two denominations allowed by law that consumers associate to a specific quality meaning.

During the ripening phase, called veraison, olives change colour several times: from green to yellow, to reddish, to purple, to brown, to black. Each variety has an optimal degree of maturation; extraction during this stage best enhances the oil’s sensory characteristics and achieves the best fragrance and flavour.

Like wine and other natural products, from year to year oil is the result of a number of factors that can affect its characteristics.

An example is the amount of rain that the trees may be exposed to during the season, which can cause significant variations in the bitterness of the product.

In this regard, it is not uncommon to hear terms such as “first cold pressing” or “cold extraction” – two denominations allowed by law that consumers associate to a specific quality meaning.

THE SEVEN GOLDEN RULES

These are the seven golden rules we follow to obtain a perfect oil.

1. We use only healthy olives from young trees, in well-irrigated, parasite-free olive groves.

2. We choose olives ripened in a favourable climate, in regions naturally suited to olive growing.

3. We pick olives directly from the tree, either manually or mechanically, in nets placed under the tree; we never collect olives that have fallen to the ground.

4. We only use olives picked at the optimal ripening stage, when their fragrance is at its best, and we discard overripe olives.

5. We transport olives to the mill in well-ventilated crates, as plastic or fabric bags encourage mould growth.

6. Crushing is carried out within 24 hours from harvesting, at the latest.

7. We use cutting-edge oil extraction systems, in accordance to hygiene standards.