Olivie Extra Virgin Olive Oil

Extra virgin olive oil for Italians is a very serious thing. Italy is the largest producer of quality extra virgin olive oil in the world. We boast 500 varieties of olives that can produce very different high quality extra virgin olive oils.

To recognize a good Italian extra virgin olive oil, always look at the label and always prefer it to the various extra virgin olive oils from who knows where. Even from countries of the European Union. In fact, although these olive oils comply with consumer safety standards, they do not have the same quality as ours.

Italian extra virgin olive oil is one of the MADE IN ITALY products present all over the world.

At Oilalà, we use only and exclusively Italian olives to obtain a 100% Italian extra virgin olive oil of superior quality. The acidity of our olive oil does not exceed 0.2%, well below the legal limit of 0.8%. 

The most important alteration that extra virgin olive oil can undergo is oxidation which leads to rancidity. Oxidation is a chemical process that occurs when the olive oil remains in contact with air and light. For this reason, we have created the bag in box. A unique package able to avoid, as much as possible, the contact of the olive oil with light and oxygen.

Here are some tips to keep the olive oil at home in the best possible way:
1. store in cool places with temperatures between 10 ° C and 25 ° C so that it neither freezes nor overheats

2. store the extra virgin olive oil in dark places, away from sunlight (if the bottle is made of glass). 

3. keep the bottle of olive oil hermetically sealed as there are house insects who love olive oil very much. Furthermore, the passage of air accelerates the oxidation process

4. store the olive oil in odor-free environments as the olive oil tends to absorb odors.

Let’s start by saying what extra virgin olive oil is. Extra virgin olive oil is the acronym for extra virgin olive oil. 

Extra virgin olive oil must have certain chemical and organoleptic characteristics: color, smell, consistency, and above all acidity which by law must not exceed 0.8%. In addition, extra virgin olive oil is always and only obtained through mechanical, never chemical processes, with temperatures not exceeding 27°C.

Olive oil, on the other hand, is a mixture of oil obtained through chemical substances (refined oil) and virgin oil. 

When you taste an Italian extra virgin olive oil and feel the tingle, that means that extra virgin olive oil is a high quality one.

The “itch” varies according to the cultivar: stronger for the Coratina, less strong for the Peranzana.

Evoo is the acronym for extra virgin olive oil.

Technically, there is no cold-pressed (or cold extracted) extra virgin olive oil. It is often said that the best olive oils are processed and then pressed.

“Cold-pressed” is a historical legacy dating back to the ‘90s when the first “continuous cycle” machines with a processing temperature of around 28°C began to be used in the mills, replacing the old presses with “fiscoli” (a filter container in which the ground olives are placed for pressing) which reached temperatures 60°C during processing and burnt and completely oxidized the olive oil.For this passage from 60°C to 28°C the processing is defined as “cold working”, but it is understood that 28°C is not really a cold temperature. The best extra virgin olive oils, like ours, are processed at temperatures between 22°C and 25°C in continuous cycle mills.

Extra virgin olive oil has a deadline, by law, of 18 months from the date of bottling.

The expiration date has been imposed by the Italian state for shops where it can happen that the olive oil remains on the shelves for a long time. 

We do not say it, but the numerous awards received, in the last 5 years, by the most prestigious international olive oil competitions, in addition to the numerous reviews of super satisfied customers.