Not only EVO
Only extra virgin olive oil is a real “fruit juice”; olive oil though is a mixture of defective olive oils – called “lampante” olive oil (either chemically too acid or with defects in the taste) – considered unsuitable for human consumption. These are therefore rectified through chemical processes and then mixed with a small amount of (non extra) virgin olive oil in order to obtain an edible product. The three parameters for obtaining good oil are:
- Acidity – a good extra virgin oil shouldn’t be above 0.4%, and ours never goes beyond 0.3%
- Peroxides – Peroxides are a type of oxidative alteration. They are the sign of the degradation and ageing of the oil. The law allows a maximum value of 20 mEq O2/kg for olive oil.
- Polyphenols – These are anti-oxidants that prevent tumors, arteriosclerosis and other illnesses, and slow down ageing. Increasing this value, therefore, increases the beneficial qualities of the oil itself because the polyphenols slow down the ageing process both in the oil and in the person who consumes it. Our oil contains a polyphenol quantity above 300 mg/Kg.
If you visit us you can buy it every day from 8.00 a.m. to 8.00 p.m., or we can send it anywhere in Europe.