the monovarietals, obtained from 100% olives of the same variety, allow to maximize the peculiarities related to an extremely varied olive biodiversity that characterizes all of Italy. A genetic heritage of inestimable value that, thanks to the indissoluble combination of variety and cultivation environment,
ensures unique and unrepeatable products, characterized in compositional characteristics and organoleptic sensations, strongly rooted in the territory and in harmony with the landscape, enriched with history, culture and local traditions. A
identity, valorized by the terroir, which can be perceived and appreciated by the consumer and the world of catering, for an increasingly
more and more conscious use in gastronomy

Biodynamic Organic balsamic vinegar
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olive Varieties and territories

A story of Heritage

Each variety of olive tree speaks of the area in which it originates: the climate, the orographic characteristics, but also the history, culture and traditions of the Mediterranean diet pillars recognized by UNESCO.

The more than 600 native varieties that characterize the Italian territory have been selected over the centuries in an empirical manner by nature and by olive growers, based on the ability to tolerate the adverse climatic and parasitic most common in each territory.

A heritage of biodiversity, the richest in the world, as it expresses an environmental compatibility increasingly important in times of climate change.

This biodiversity is the strength of Italian olive growing. The genotype gives the imprint to the oil, but the chemical and sensory characteristics can change if the environmental parameters change, in particular temperature and rainfall, so an oil produced in a certain geographical area with certain varieties can not be replicated in other territories, both national and especially international.

  • Varieties and territory

The indissoluble link between variety and territory guarantees the maximum expression of the identity of the oil, in the sensory characteristics, but especially in the composition of fatty acids and in the content of polyphenols which change with the environment of cultivation and with the year,
The identity is expressed only in the case of an unquestionable level of quality, which requires all the shrewdness in the agronomic and technological phase, as well as a high level of professionalism of both the producer and the miller.
A journey through olive biodiversity.
Beyond the identity there is the TERROIR, a further weapon available to enhance the oil of the territory, in particular the monovarietal oil, a combination, consolidated over time, of many factors that contribute to the typicality of a product and make it immediately recognizable, not only physical and chemical factors (the dominant scents depend strongly on the genotype, with nuances that can vary), but also anthropic and historical.
Variety ‘of olive trees, land and climate make the quality oil unique in the world, impossible to reproduce in other areas of the planet, with an identity (chemical and sensory) clear and repeatable, from the distinctive organoleptic characteristics very precise, easily recognizable not only by experienced tasters and trained, but
but also by attentive and sensitive consumers, enriched by a landscape, historical and cultural context and by the human factor represented by knowledge, professionalism, tradition and passion.

The Italian olive biodiversity is a rich heritage of varieties of inestimable value that distinguishes Italy from all other countries in the world, giving the basis for building oils of excellence strongly characterized and linked to the territory, the main concept of the Mediterranean Diet.

 

OBSERVING

  • Pour a small quantity of extra virgin oil in a glass.
  • Now swirl the oil on the sides of the glass and observe the color

The visual aspect is not related to quality: it is not said that a greener oil is better than a yellow one.

The green color is in fact synonymous with higher chlorophyll content while clarity or turbidity depend on the presence or absence of filtration.

The visual examination however has its own importance in the characterization of monovarietal oils, as the green color is synonymous of higher content in chlorophylls.

OBSERVE IT
WARM IT UP!

WARMING IT UP

  • Warm it with the palm of the hand to let the aromas come out (the ideal temperature is 28 degrees C), covering it with the other hand in order not to disperse the volatile substances.

SMELLING

  • Uncover the glass, bring it to the nose and inhale slowly and deeply for many times, this will allow you to grasp the various nuances of aromas present in the oil and perceive their intensity.

 

SMELL IT
TASTE IT

TASTING

  • Take a small sip of the oil and swirl it around in your mouth for about ten seconds, between your tongue and palate, so that it comes into contact with your taste buds.
  • Vaporize the oil, sucking air from your half-open lips with your tongue resting on the palate.

You need to feel the tactile stimuli such as texture and fluidity. But not only that. The sensations triggered by taste also carry weight. Do you taste sweet, bitter or spicy? Good, it means you are tasting an extra virgin olive oil worthy of the name.

Characteristics of the EVOO: The Vocabulary

Below we have listed the six main negative and positive characteristics of oil in order to start knowing and recognizing the different smells

POSITIVE CHARACTERISTICS

is an aroma reminiscent of the smell and taste of a fresh fruit. These oils are very appreciated for their aroma to the taste and smell. It can have a green fruitiness, characteristic of an oil obtained from green olives not yet ripe; a mature fruitiness typical of oil obtained from ripe olives. The difference is only a more or less marked aroma. This quality can be perceived by smell

the bitter taste of the oil is due to the fact that the olives were harvested while still green or as soon as they were picked. This taste can be more or less strong and more or less agreeable, according to individual tastes. The bitter taste is determined by the presence of flavonoids and other substances in excessive quantities, besides the fact it could be a varietal characteristic. It may also happen that bitterness is determined by the leaves left in the processing process

the spicy flavor that is that slight tingling sensation in the throat when you taste an oil is typical of oils obtained from olives harvested early

POSITIVE CHARACTERISTICS

It’s a defect that we find in all oils and fats that undergo oxidative processes due to their prolonged contact with air, light and heat.
contact with air, light and heat. It is a defect that cannot be corrected. 

It’s a defect that we find in all oils and fats that undergo oxidative processes due to their prolonged contact with air, light and heat.

when the olives are piled up for too many days in poorly ventilated containers, fermentation phenomena begin (lactic fermentation). Often this defect is associated with that of mold or rancid and is not easily distinguished unless it is particularly strong. It is not a correctable defect because it derives from the wrong way the raw material has been treated.

the smell of mold is typical of oils in whose fruits have developed fungi and yeasts. This defect occurs when the olives are harvested wet or kept in containers with little ventilation or the oil mill has used moldy and dirty fiscoli. In practice the smell is reminiscent of a closed and humid room. A serious defect that can hardly be corrected

it is a typical defect of badly preserved oils, which have not been filtered or decanted or which have been in contact with fermentation lees for a long time. Generally it is oil recovered from decanting sludge or presses. It is a taste that can be perceived very easily

Mat

This defect occurs when the olives are pressed with dirty mats or that are not washed often. It ‘a serious defect because it means that the oil mill does not take care in keeping the fiscoli clean. This defect is felt in both the taste and smell.

Defect caused by the larvae of Dacus oleaeBactrocera oleae of the family Tephritidae.

This defect occurs when you work olives dirty with earth or mud that have not been washed well.

Aromatic Notes

The most important attribute to classify an extra virgin olive oil is fruitiness.
Fruitiness can be more or less intense, green, when it reminds of unripe olives, or basically mature, from olives at a more advanced stage of ripeness. With a good attitude to tasting and a bit of experience, it is possible to recognize other positive sensations, which can recall freshly cut grass or leaf, green almond, artichoke
green almond, artichoke, tomato, apple, berries, herbs or other, scents that enrich the fruity and represent the strength of the monovarietal oils, as they are strongly linked to the variety, these can be found by smell or once the oil is in the mouth, retronasally (aroma).

Aromatic notes