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ITALIAN OLIVE OIL
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How Italian Olive Oil Is Produced
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Olive oils that are judged deficient after the pressing are
sent to a refinery for mechanical, chemical or heat processing.
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ITALIAN OLIVE OIL,
If the label does not say "Extra Virgin Olive Oil" or "Virgin," the oil
has been refined. Refined olive oil is colorless and the taste is lighter. Before this
Italian olive oil
can be sold as ordinary "Olive Oil, or Pure
Olive Oil" some "virgin" oil is blended back in to
provide color and taste.
"Light" or "Mild" Olive Oils are also made this way, but less "virgin" oil is
added back in.
The Italian "olive
oil" grade is excellent for deep-frying because it has a higher smoke
point (420ºF) than extra virgin oils (406ºF). |
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Italian olive trees are carefully cultivated,
and many will produce great olives for hundred years. The quality of the olives
depends on the soil and weather during the growing season. Olive oil producers
choose the wording "Imported from Italy" on their labels to create the
impression that the olives were grown in Italy. It only means that the oil was
bottled in Italy. Only
the PRODOTTO CERTIFICATO stamp on each label, is the guarantee
that the olive oil comes from Italian olives. |
The ripe olives harvested and taken to
the mill as soon as possible after picking. |
Giant stone wheels are used to crush
the olives into a mash. |
| The mash is spread onto thin mat that
are stacked into a press. As pressure is applied, oil and water seep out. No
heat is used - hence the term "first cold pressed." |
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After pressing, if the oil is judged
to be excellent, any water is separated out, and the oil is filtered to remove
small bits of fruit or pit.
Some
Italian olive oils are unfiltered by preference. |
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Certified Product
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| Colavita guarantees
its product to be 100% Italian olive oil and properly labeled. |
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EXTRA VIRGIN OLIVE
OIL
"Extra" is the highest grade for the best, pure, unrefined and unprocessed
oil of the fruit. To be graded as Extra Virgin, the oil must exhibit superior
taste, aroma and color. And to meet the most exacting labeling standards, it
must also have less than one percent free oleic acid.
COLAVITA is proud that its Extra Virgin Olive Oil is the choice of many
of the finest chefs, both in restaurant and home kitchens.
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