Extra virgin olive oil
Extra virgin olive oil
d'Oliva
Organoleptic characteristics
Thanks to the cultivation of ancient and local varieties, our oil is characterized by greater aromatic complexity and a greater richness in natural antioxidants.
The smell is fruity of green olives with floral notes, artichoke, leaf, tomato and freshly mowed grass.
It stands out for its intense, fruity and decisive flavour, characterized by notes of aromatic herbs and a bitter and spicy aftertaste. Its acidity is extremely low, confirming its high quality and the attention paid to production.
Health benefits
Olive oil is known for its numerous beneficial properties. Rich in antioxidants, vitamin E and monounsaturated fats, it contributes to heart health and the prevention of many chronic diseases.
Centuries-old organic cultivation
The olives used for the production of our oil are harvested according to modern techniques with harvesters, so as to ensure maximum care and attention to the quality of the product. The milling takes place in a short time, within a few hours of harvesting, to preserve the organoleptic characteristics of the extra virgin olive oil as much as possible.
The center of the Mediterranean diet
Did you know that..
In addition to being the best oil for seasoning ready meals, extra virgin olive oil is also ideal for frying as it resists up to 200° without reaching smoking point?
Benefits of Extra Virgin Olive Oil
1. Rich in antioxidants: it is rich in antioxidants, including vitamin E and polyphenol, which fight cellular aging and help prevent various chronic diseases.
2. Heart health: it is rich in monounsaturated fats, especially oleic acid, which help keep the heart healthy. It can help reduce blood pressure and decrease the level of bad cholesterol (LDL), while maintaining the level of good cholesterol (HDL).
3. Anti-inflammatory properties: Olive polyphenols have anti-inflammatory properties that may help reduce the risk of chronic diseases, including cancer and type 2 diabetes.
4. Digestion: Helps improve digestion and can help prevent problems such as constipation.
5. Salute della pelle e dei capelli: grazie alla sua ricchezza di antiossidanti e vitamine, può contribuire a mantenere la pelle e i capelli sani e luminosi.
Main components of extra virgin olive oil
Extra virgin olive oil is very healthy thanks to the numerous presence of nutrients and components beneficial to health. Here are some of the main ones:
1. Acidi grassi monoinsaturi (63-83%): L’acido oleico è l’acido grasso monoinsaturo predominante nell’olio d’oliva. Questi acidi grassi sono noti per i loro benefici per la salute del cuore.
2. Saturated fatty acids (7-17%): Among these, palmitic acid and stearic acid are the most present. Even though they are saturated fats, their impact on health depends on the context of the overall diet.
3. Polyunsaturated acids (about 13%): Linoleic acid and linolenic acid are other polyunsaturated fatty acids found in olive oil and are essential for the body.
4. Polyphenols: These compounds are responsible for the bitter taste and spicy sensation of the oil. They have antioxidant and anti-inflammatory properties, and help improve blood sugar levels.
Analysis of our olive oil
How it is preserved
Temperature – Olive oil should be stored at a constant temperature, preferably between 14 and 22 degrees Celsius. Avoid temperature fluctuations that can damage the oil.
Sunlight – Exposure to light can degrade olive oil, so it is best to store it in a dark place and with a dark container.
Air – Olive oil is sensitive to oxidation, always keep it closed with the cap.
Time – Although olive oil has a long shelf life, it is advisable to consume it within 2 years of the production date to best savor its qualities. After this time it can still be used, but it loses part of its beneficial properties due to aging.
Container – It is preferable to use dark glass containers or cans to protect the oil from light.
How it is produced
The production of our extra virgin olive oil is a process that requires care and attention at every stage. Here are the main phases of our production cycle:
1. Pruning: Pruning olive trees is a fundamental operation that is carried out annually between January and March. It serves to give shape to the plant, to promote aeration, internal lighting of the foliage, the health of the plant and to stimulate the production of new fruitful shoots.
2. Harvest: The olive harvest is a crucial moment. The olives are harvested with olive harvesters and sheets. The harvest time varies based on the variety of olive tree and climatic conditions, but generally we start in the first weeks of October to obtain the maximum quality of the oil, even at the expense of quantity.
Ogni raccolto viene portato in frantoio in giornata per garantire la massima qualità.
3. Washing and milling: The olives are then washed and ground to break the cells and facilitate the extraction of the oil.
4. Kneading: The paste obtained from milling is slowly mixed at a controlled temperature (around 27°C) to allow the oil drops to coalesce.
5. Extraction: The oil is separated from the olive paste through centrifugation. This operation is carried out cold to preserve all the organoleptic properties of the oil.
6. Decantation and filtration: The oil is separated from the water and pulp residues.
7. Bottling: The oil is bottled in dark glass or aluminum containers to protect it from light, which could alter its quality.
8. Storage and Shipping: The bottles are stored in a cool, dry place, away from heat sources and direct light, until shipped.
Currently, our production is dedicated exclusively to wholesale, offering substantial quantities of our excellence to those who share a passion for authentic quality.
We are here to meet your needs with excellence and dedication.
If you are interested in finding out more don't hesitate to contact us. You can send an email to info@AziendaAgricolaRende.it or fill out the form below. We will be happy to provide further information.
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The Variety of Olives
In our world of olive groves, diversity is the undisputed queen. Each olive variety has its own unique personality, and we believe this diversity is the key to creating extraordinary olive oils.
The main varieties in our olive groves are Carolea, Cumugnana and Dolce di Rossano, they are historical and characteristic varieties of PGI oils Olio di Calabria , each with distinct characteristics and flavors. Carolea is known for its fruity taste and the aroma of freshly cut grass, while Cumugnana is appreciated for its sweeter and more delicate flavor while the flavor of Dolce di Rossanois sweet, with a light and balanced level of bitterness and spiciness, with a predominantly almond scent. These olives create a high aromatic complexity of flavors and aromas that make our olive oil an excellence among Italian products.
La Diversità Genetica
In addition to the olive varieties, what makes our olive groves truly unique is their genetic diversity. Olive trees are known to be very ancient plants, and over the millennia, they have adapted to local conditions in surprising ways.
Genetic diversity means that each olive tree is an individual with a story to tell. Some are more drought tolerant, while others are suitable for producing high-quality oil. This genetic variety is an invaluable resource, a sort of living library of genetic information that we continue to study and preserve.
