Wiki oil

We often talk about extra virgin olive oil and its beneficial properties for the body, but the knowledge of this special product by the general public is still not widespread. In this section Filippo Legnaioli President of the cooperative Frantoio del Grevepesa in Chianti, answers some key questions on the various types of extra virgin olive oil.

Content index

What are the differences between extra virgin olive oil and organic extra virgin olive oil?

The term "organic farming”Indicates a cultivation method that it only allows the use of substances present in nature, excluding the use of chemical synthesis substances (fertilizers, herbicides, insecticides). Organic farming means developing a production model that avoids the excessive exploitation of natural resources, in particular of the soil, water and air, using these resources instead within a development model that can last over time.

THEorganic extra virgin olive oil it is therefore obtained from an agronomic practice that involves the cultivation of olive trees in compliance with these practices. Not only. During the process of transforming the olives into oil it is necessary that the various activities (washing the olives, pressing, kneading, filtration, etc.) take place without any contamination, or following a dedicated path.

organic organic certification
The organic product symbol adopted byXNUMX-XNUMX business days

What is Chianti Classico PDO and what differentiates it from PGI Extra Virgin Olive Oil and other EVO oils?

PDO Chianti Classico EVO Oil

The oil PDO Chianti Classico is an extra virgin obtained in full compliance with the rules set out in the production specification. Among the requisites is to be obtained only from olives grown in the Chianti Classico area, or in an area between provinces of Florence and Siena fully corresponding to that defined for the “Chianti Classico” wine area, already described in the interministerial decree of 31/07/1932.

In any case, the olive cultivation, processing and bottling activities must necessarily be carried out within the Chianti Classico area. Whenever you want to bottle Chianti Classico DOP oil, the producer is obliged to have chemical and organoleptic checks carried out which establish if yes reach those characteristics indicated in the specification. For example, from a chemical point of view, the PDO must have some parameters included within precise limits that are better than those foreseen for a non-PDO extra virgin olive oil.

How to recognize a high quality EVO oil?

The quality of an oil is essentially defined by its organoleptic characteristics, that is, by its olfactory and gustatory notes. An oil to be called extra virgin olive oil must not only be free from defects, but also have clearly perceptible fruity notes. A quality EVO is fresh to the scent, with clearly distinguishable characteristics that recall the plant world (grass, tomato, aromatic plants, etc). The taste is pleasant in the mouth, has notes of bitter and spicy with varying intensity depending on the variety of olives from which it is obtained and their degree of ripeness.

What are polyphenols?

They are substances of natural origin and in extra virgin olive oil responsible for astringency, odor, flavor and oxidative stability.
They are substances of natural origin and in extra virgin olive oil responsible for astringency, odor, flavor and oxidative stability.

They are substances of natural origin and in extra virgin olive oil responsible for astringency, odor, flavor and oxidative stability. They are molecules known for their antioxidant properties. They help keep cholesterol levels in check and are useful in the prevention of some diseases. A diet rich in plant polyphenols therefore helps to protect the the heart, exerts an effective action antitumor, antidiabetic e anti aging, carries out a protective action against osteoporosis and diseases neurodegenerative

What foods are polyphenols found in?

Olives and fruit and vegetables contain a large quantity of polyphenol
Olives and fruit and vegetables contain a large quantity of polyphenol

They are present to a different extent in fruit, vegetables, cereals, dried legumes, tea, coffee, nuts, seeds and red wine. Extra virgin olive oil is a condiment that can contain a high amount of antioxidant substances. The polyphenolic set of extra virgin olive oil is in fact characterized by a variable concentration of polyphenols: indicatively a high quality extra virgin olive oil contains about 300-400 mg / kg up to and exceeds 1200 mg / kg. It is important to know that only theextra virgin olive oil ad high content of polyphenols can be good for our body.

Can it be fried with extra virgin olive oil?

Olive oil is excellent for cooking and frying because the smoke point of olive oil, or the temperature at which it degrades, is around 195 ° C / 198 ° C
The smoke point of olive oil, or the temperature at which a food fat heated to high temperatures oxidizes and degrades, is about 195 ° C / 198 ° C.

Can you fry with extra virgin olive oil? Yes, it is absolutely preferable. The smoke point of olive oil, or the temperature at which a food fat is heated to high temperatures si oxidizes and degrades, is about 195 ° C / 198 ° C. Being a monounsaturated fat, rich in oleic acid, it therefore degrades more slowly due to the effect of heat. L'extra virgin olive oil, also cooked, therefore continues to guarantee antioxidant properties, maintaining its role as the main source of good fats in the diet. Compared to other vegetable oils thehigh quality extra virgin olive oil it is absolutely the best ingredient even in the cooking phase.

What is the difference between the EVO oil from Frantoio Grevepesa and the oils found in supermarkets?

The extra virgin of Frantoio del Grevepesa is obtained from the pressing of olives from the olive groves of over 100 associated farms located in the territories included in the provinces of Florence and Siena
The extra virgin of Frantoio del Grevepesa is obtained from the pressing of olives from the olive groves of over 100 associated farms located in the territories included in the provinces of Florence and Siena

The extra virgin of Frantoio del Grevepesa it is obtained from the pressing of olives from olive groves beyond 100 associated farms located in the territories included in the provinces of Florence and Siena. The territorial origin, moreover certified in our selections Toscano IGP and Dop Chianti Classic that strictly guarantee the traceability, cultivar of the olives, the processing method adopted in the mill are factors that determine the organoleptic profile of our extra virgin olive oil and contribute to making it unique and recognizable even to the most demanding palates.

What should I look at on a label when buying EVO oil?

Unlike wine, being a vegetable fat, EVO oil, even if well preserved, is a product destined to lose its qualitative characteristics over time due to the inevitable oxidation process. Therefore the suggestion is to look at theyear of production, the date of the minimum conservation term, as well as making sure that the oil purchased is contained in bottles of dark glass or in any case in other material suitable a protect it from light.

What is the right price for extra virgin olive oil?

It is very difficult to answer this question. The production costs are extremely variable and depend on a multiplicity of factors: soil morphology which determines diversified costs in the agronomic management of olive groves, adoption of the training system of the plants, uneven productivity of the cultivars also in relation to the different reference areas, necessity whether or not to resort to water supply, transformation costs charged by diversified milling structures, type and quality of materials used for packaging, etc. By way of example, it is possible to state that a good Tuscan extra virgin olive oil should not be released at a price below 16,00 / 17,00 euro per liter.

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What are the differences between extra virgin olive oil and organic extra virgin olive oil?

The term "organic farming”Indicates a cultivation method that it only allows the use of substances present in nature, excluding the use of chemical synthesis substances (fertilizers, herbicides, insecticides). Organic farming means developing a production model that avoids the excessive exploitation of natural resources, in particular of the soil, water and air, using these resources instead within a development model that can last over time.

What is Chianti Classico DOP EVO?

The oil PDO Chianti Classico is an extra virgin obtained in full compliance with the rules set out in the production specification. Among the requisites is to be obtained only from olives grown in the Chianti Classico area, or in an area between provinces of Florence and Siena fully corresponding to that defined for the “Chianti Classico” wine area, already described in the interministerial decree of 31/07/1932.

In any case, the olive cultivation, processing and bottling activities must necessarily be carried out within the Chianti Classico area. Whenever you want to bottle Chianti Classico DOP oil, the producer is obliged to have chemical and organoleptic checks carried out which establish if yes reach those characteristics indicated in the specification. For example, from a chemical point of view, the PDO must have some parameters included within precise limits that are better than those foreseen for a non-PDO extra virgin olive oil.

How to recognize a high quality EVO oil?

The quality of an oil is essentially defined by its organoleptic characteristics, that is, by its olfactory and gustatory notes. An oil to be called extra virgin olive oil must not only be free from defects, but also have clearly perceptible fruity notes. A quality EVO is fresh to the scent, with clearly distinguishable characteristics that recall the plant world (grass, tomato, aromatic plants, etc). The taste is pleasant in the mouth, has notes of bitter and spicy with varying intensity depending on the variety of olives from which it is obtained and their degree of ripeness.

What are polyphenols?

They are substances of natural origin and in extra virgin olive oil responsible for astringency, odor, flavor and oxidative stability. They are molecules known for their antioxidant properties. They help keep cholesterol levels in check and are useful in the prevention of some diseases. A diet rich in plant polyphenols therefore helps to protect the the heart, exerts an effective action antitumor, antidiabetic e anti aging, carries out a protective action against osteoporosis and diseases neurodegenerative

What foods are polyphenols found in?

They are present to a different extent in fruit, vegetables, cereals, dried legumes, tea, coffee, nuts, seeds and red wine. Extra virgin olive oil is a condiment that can contain a high amount of antioxidant substances. The polyphenolic set of extra virgin olive oil is in fact characterized by a variable concentration of polyphenols: indicatively a high quality extra virgin olive oil contains about 300-400 mg / kg up to and exceeds 1200 mg / kg. It is important to know that only theextra virgin olive oil ad high content of polyphenols can be good for our body.

Can it be fried with extra virgin olive oil?

Can you fry with extra virgin olive oil? Yes, it is absolutely preferable. The smoke point of olive oil, or the temperature at which a food fat is heated to high temperatures si oxidizes and degrades, is about 195 ° C / 198 ° C. Being a monounsaturated fat, rich in oleic acid, it therefore degrades more slowly due to the effect of heat. L'extra virgin olive oil, also cooked, therefore continues to guarantee antioxidant properties, maintaining its role as the main source of good fats in the diet. Compared to other vegetable oils thehigh quality extra virgin olive oil it is absolutely the best ingredient even in the cooking phase.

What is the difference between the EVO oil from Frantoio Grevepesa and the oils found in supermarkets?

The extra virgin of Frantoio del Grevepesa it is obtained from the pressing of olives from olive groves beyond 100 associated farms located in the territories included in the provinces of Florence and Siena. The territorial origin, moreover certified in our selections Toscano IGP and Dop Chianti Classic that strictly guarantee the traceability, cultivar of the olives, the processing method adopted in the mill are factors that determine the organoleptic profile of our extra virgin olive oil and contribute to making it unique and recognizable even to the most demanding palates.

What should I look at on a label when buying EVO oil?

Unlike wine, being a vegetable fat, EVO oil, even if well preserved, is a product destined to lose its qualitative characteristics over time due to the inevitable oxidation process. Therefore the suggestion is to look at theyear of production, the date of the minimum conservation term, as well as making sure that the oil purchased is contained in bottles of dark glass or in any case in other material suitable a protect it from light.

What is the right price for extra virgin olive oil?

It is very difficult to answer this question. The production costs are extremely variable and depend on a multiplicity of factors: soil morphology which determines diversified costs in the agronomic management of olive groves, adoption of the training system of the plants, uneven productivity of the cultivars also in relation to the different reference areas, necessity whether or not to resort to water supply, transformation costs charged by diversified milling structures, type and quality of materials used for packaging, etc. By way of example, it is possible to state that a good Tuscan extra virgin olive oil should not be released at a price below 16,00 / 17,00 euro per liter.

Is unfiltered oil better than filtered oil?

Unfiltered oil contains micro-drops of water and solid olive residues that have not been separated through filtration. It is natural that these particles are present after the oil production phase. After some time, however, these suspended particles tend to settle at the bottom and create a deposit on the bottom of the bottle. Filtered olive oil has greater stability and a longer shelf life than unfiltered olive oil. Removing solid particles can prevent oxidation and deterioration of the oil over time.

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