Italian extra virgin olive oil is highly sought after and appreciated all over the world for its quality.
Yet there is no Italian extra virgin olive oil tout court but, based on variables such as the variety of the olive or the production area, the result, from an organoleptic point of view, offers different nuances.
The richness of the Italian heritage finds one of its highest expressions in Tuscan extra virgin olive oil.
When do we talk about extra virgin olive oil?
A good olive tree is not enough to make extra virgin olive oil; harvesting, pressing and storage must guarantee a product of excellence.
First of all, extra virgin olive oil must be obtained solely from mechanical processes, from olives that have not undergone treatments other than washing, decanting, centrifugation and filtration.
These parameters are essential:
- the taste must be perfect (with a median of the defects on the tasting panel equal to 0 and a median of fruitiness greater than 0)
- the organoleptic score higher than 6.5
- free acidity (oleic acid) less than 0.8 g per 100 g of product
- peroxides not exceeding the value of 20 (indicate the level of oxidation of the oil, linked to its aging)
In addition, to ensure optimal conservation, extra virgin olive oil must be distributed in suitable packages, such as to ensure an airtight seal, with a maximum capacity of 5 liters.
Italian extra virgin olive oil: the Tuscan oil Campo di Torri de Il Casellino
Tuscany is a region particularly suited to the cultivation of olive trees: the land and climate favor a qualitatively excellent harvest.
In our Il Casellino farm, in the province of Florence, we take care of the olive trees that dot the 40 hectares of land of the property, respecting tradition and nature. Principles of organic farming (our oil is ICEA certified) and landscape protection are our two key points.
We live our presence in the area as a mission, which is to preserve the heritage of olive trees in Tuscany and to offer the essence of its fruits as a product of the highest quality: this is where the “Campo di Torri” oil is born. This is why we promote, alongside the sale of oil
and derived products, the adoption of our olive trees
Real extra virgin olive oil requires passion, respect and patience, those extra ingredients that can make the difference and bring good and healthy oil to the tables.
Do you want to find out how much they feel in our oil? You can buy our organic Italian extra virgin olive oil or adopt your own olive tree and receive the oil produced by the plant.