Why is extra virgin olive oil good for health?
Fatty acids are divided into saturated and unsaturated. Unsaturated fats are found in large quantities in extra virgin olive oil. Mono-unsaturated fatty acids are considered "good" fats, as they favor the replacement of LDL cholesterol present in the blood, the cause of heart attacks and vascular obstructions, with HDL cholesterol, which does not represent a source of danger for the body. High quality extra virgin olive oil can have a maximum acidity level of 0.8 pH by law. The shorter the time between the olive harvest and the pressing, the lower the acidity level will be.
EVO oil produced with olives pressed on the same day.
Our EVO oil is produced with olives pressed on the same day they are harvested. We can say that the Consortium Frantoio del Grevepesa (Grevepesa oil mill) was created to give olive growers in the Chianti area near Florence an oil mill where they can produce oil from their olives.
How we produce EVO oil in Frantoio Del Grevepesa?
Here at Frantoio Del Grevepesa the pressing of the olives takes place exclusively with mechanical procedures as required by the legislation for the production of EVO oil, with a hammer crusher and at a temperature below 27 ° (cold extraction). The olives are pressed on the same day as the harvest to reduce oxidative processes and thus obtain the highest oil quality, with a pH below 0.8. The oil produced in this way is bottled and packaged within the consortium through a modern and versatile bottling plant capable of packaging numerous bottle formats (from 100 ml to 1lt), cans and the practical Bag in Box which keeps the vacuum inside the package after opening.
What does extra virgin olive oil mean?
Extra virgin olive oil is the highest category among olive oils. EVO oil is characterized by higher organoleptic characteristics such as taste and perfume. The three main characteristics are the fruity aroma, the slightly bitter taste and the spicy. However, even among extra virgin olive oils there are extremely important differences in quality. The quality of the oil in fact depends on the quality of the olives, on how they were harvested and on the time elapsed between harvesting and pressing, the less time elapses between these two phases. the less the olives oxidize, the higher the quality of the oil produced.
Tuscan extra virgin olive oil
THETuscan extra virgin olive oil it is protected and certified by the certification bodies PDO Of Protected Origin (PDO in English) and IGP Indication Geographical Protected (Protected Geographical Indication). Exist four protected designations of origin in Tuscany: Chianti Classico DOP, Terre di Siena DOP, Lucca DOP and Seggiano DOP and a Protected Geographical Indication, Toscano IGP. Here at frantoio Del Grevepesa we produce both 100% Italian oils and oils Tuscan PDO e PGI.