EXTRA VIRGIN OLIVE OIL
The 100% Italian, 100% Calabrian Extra Virgin Olive Oil
We offer you the best superior category Italian Extra Virgin Olive Oil, obtained from olives grown in our "Carolea" variety olive groves which have been planted for centuries in Calabria, in the Piana di Sant'Eufemia Lamezia, just as our grandparents cultivated the olive groves with the strength of their arms, today we cultivate olive groves with modern techniques with absolute respect for nature.
Extra virgin olive oil, cold extracted, is rich in natural antioxidants, widespread and appreciated throughout the world, it is a noble food at the basis of the Mediterranean diet, it represents a true ally for our health, as documented by vast scientific literature dedicated to it.
Oil and our health:
Olive oil is rich in unsaturated fats, especially oleic acid. Replacing saturated fats with unsaturated fats in the diet helps maintain normal cholesterol levels and prevent inflammatory phenomena of the circulatory system (1-2) and therefore helps reduce the risk of cardiovascular diseases;
it naturally contains Vitamin E (tocopherols), notoriously an important antioxidant (3), furthermore extra virgin olive oil contains an important concentration of polyphenols which have a fundamental antioxidant activity and prevention of cellular aging processes (4) .
(1) EFSA (European Food Safety Agency) 2011;9(4):2043.
(2) International Foundation of Mediterranean Diet (IFMED)
(3) EFSA ( European Food Safety Agency) 2010;8(10):1816
(4) EFSA (European Food Safety Agency) 2011;9(4):2033.
Even today the "undisputed protagonist" as in antiquity remains Olive Oil, widespread in the Mediterranean basin since the 7th century BC by the Greeks and Romans.
In ancient times, in addition to being used as a food, it was used for the care and beauty of the body, as well as as a light source for oil lamps.
Cultivar Carolea
The Carolea cultivar is a plant with early flowering, but the rather late ripening of the olives, thanks to the micro-climatic conditions of our territory, gives the product superior organoleptic qualities, which enhance its unmistakably pleasant aroma, ideal for accompanying the best dishes of the Italian cuisine.
The harvest takes place, on average, between the months of October and December. The olives are quite large with a firm pulp and well attached to the stone.
Carolea olives are used both for the production of extra virgin oil and for table consumption.
Carolea monovarietal extra virgin olive oil has low acidity, excellent aromatic notes, excellent organoleptic properties and a high content of natural antioxidants (polyphenols and tocopherols), compared to other oils from the Mediterranean basin.
At first glance it stands out for its yellow color and greenish veins; on the nose it has clear herbaceous and fruity hints, giving off a scent of apples, almonds and artichoke; Bitter and spicy notes and an elaborate taste make their appearance on the palate.
“And there in the sunny olive groves, where only blue sky with cicadas and hard earth exist, there the miracle, the perfect capsule of the olive that fills the foliage with its constellations: later the containers, the miracle, the oil”
Pablo Neruda
