Curiosity

What colour is a good extra virgin olive oil?

The colour of a good extra virgin olive oil can have an infinite range of shades ranging from bright green to deep golden. In any case the colour is not a reliable indicator of the quality of the product. To determine the colour is especially the variety of olive, the ripening stage and the prevalence of chlorophylls and carotenes contained in them. You can have a bright green oil with a light and delicate taste, and conversely, pale yellow oils very intense flavour, while orange-reddish tones are always associated with oxidative degradation.

How many olives does it take to get a litre of extra virgin?

Producing a litre of oil requires 5-6 kg of olives. The extra virgin oil obtained by squeezing the fruit, thanks to the high care observed in all phases of production, is therefore an "expensive" product by its nature . For example, the conditions in which the pressing is carried out, affect the yield of olives on the one hand, the other on oil quality. The optimum temperature during the pressing should be about 28 ° C; increasing it would allow to obtain a greater percentage of oil extracted from olives, but at the risk of a lowering in the quality of the product.

What determines the quality of extra virgin olive oil?

The quality of extra virgin olive oil depends on many factors. The decisive factor is the variety of olives, then the production area, so the climate and soil composition, especially on issues that affect the flavour and fragrance oil. All the pros and cons also depend on different factors such as degree of ripeness of the olives, harvesting method, times and places of storage of the olives, extraction technologies, oil conservation, hygiene and general cleaning, grinding time and temperature, treatments to the plant and soil, plant health and olives.

Does the olives harvesting system affect the quality of the olives themselves and hence the quality of the oil?

Surely, in fact within the characteristics of a good oil should always be given the system of harvesting. For oils D.O.P. manual harvesting is mandatory.

What determines the acidity of the oil?

Acidity indicates the percentage of oleic acid in an oil and is the main indicator of quality. The higher its value, the poorer is the quality of the product. Acidity, expressed as oleic acid, may also increase as a result of negligence in the production stages, namely the use of over-ripe olives, excessively long intervals between harvesting and processing olives, lack of care in processing and cleaning of the premises. The acidity is not reflected in the flavour of the oil, but it is definable only by laboratory analysis. It should not be confused with the slight tingling which is rather low acidity index and recent pressing of olives.

How can the acidity vary when applying different harvesting systems?

Hand picked: the acidity is generally less than 0.5%. Collection for fall: if it's good acidity keeps it equal to 1,5-2%, at worst may exceed 4%, mainly depends on the time that passes between a collection of the olives on the ground and the other.

How can the acidity vary with the time of milling?

Once detached from the trees, the olives must be pressed in the shortest possible time. To get an idea of ​​what it represents, just keep in mind that the results of a research show that olives harvested by hand have an acidity of 0.35% when pressed on the same day of collection and acidity of 0,40% if you pressed the next day.

Is it better the milling with the continuous or intermittent cycle?

There is debate about which is the best way to get high quality olive oil. The system of cold extraction requires much more attention to general hygiene, the continuous cycle is faster, but potentially more hygienic use of hot water causes the water-soluble substances are removed (especially polyphenols) in larger quantities. Ultimately the two systems are both good in itself: it all depends on the seriousness of the mill. If, for example, to make it faster, in the continuous cycle plenty of and very hot water is used, good results can not be expected; also, if in the pressure system straining and presses are not accurately cleaned, bad results come as a direct consequence . Another example that covers both methods of extraction: if you accept batches of olives with mould, cleaning up after the crushing of these olives should be very careful with both extraction systems otherwise the defects will be extended to the later batches of olives.

Why is olive oil different from all other vegetable oils?

The Olive tree gives excellent quality oil, unique in nature with vitamin A that protects itself from oxidation. Other vegetable oils, in fact, to be able to withstand in the time they need the addition of antioxidants.

What guarantees the DOP?

The DOP (Protected Designation of Origin) ensures the area of ​​origin of extra virgin olive oil. The extra virgin oils, in fact, are not all equal: characteristics, flavours and fragrances, vary by region of origin. The Protected Designation of Origin is the instrument of protection of these peculiarities and a guidance for the Consumer, and it is exclusively given to extra virgin olive oils produced in full respect of the tradition of their area of ​​origin.

Why DOP DAUNO Olive trees have a particular height and form?

The height of the plant is not high. It is sized to use stairs not too high and easily transportable from one plant to another. In the Gargano area gigantic olive trees will never be met as in other parts where it favours all the vigour of the plant that reaches considerable heights and overall dimensions (Reggio Calabria, the Cilento National Park). On the other hand, forms of farming globe as it happens for example in Taranto, Brindisi, Lecce will never be met. These forms of breeding Olive trees do not contemplate harvesting by hand but by natural fall.

How has the milling evolved over the millennia?

The milling is essentially the same for millennia. The only innovative element concerns the material that formed the muller. The wood and granite, in recent times tend to be replaced from steel for its ease of cleaning. So-called hammer crushers - faster than the muller - have recently been introduced.