Olio EXTRA VERGINE di Oliva BIO FERROCINTO 0,5 liter

Olio EXTRA VERGINE di Oliva BIO / Ferrocinto / Calabria

Olive oil from Italy

Cold-pressed green olive oil with yellow reflections from the extra virgin category from Calabria. Fruity scent of green tomatoes, artichokes, and almonds. Soft, fruity, and elegant in taste.

General properties

• Area of origin: Olive groves in the municipality of Castrovillari in the province of Cosenza.
• Country: Italy
• Region: Calabria
• Volume: 0.5 litres
• Best before date: 30.06.2025

Detailed properties

• Distributor: Tenute Ferrocinto/Campoverde Spa - Contrada Ciparsia - 87012 Castrovillari (CS) - Italia - +39 0981 415122
• Produced and packaged: Oleificio Boscari Di Iantorno & Gualano S.N.C. - Contrada Boscari, 1 - 87042 Altomonte (CS) - Italia - +39 0981 946518
• Organic quality olives from: Agricola Fratelli Nola C. Soc. Agricola Semplice - Contrada Cammarata, 19 - 87012 Castrovillari (CS) - Italia - + 39 0981 38865
• Harvest campaign: 2023/2024
• The olives are harvested by hand and processed within 24 hours in the first cold pressing.
• Olive oil obtained exclusively by mechanical processes directly from olives.
• Olive varieties: Carolea, Cassanese. Tondina and Nocellare del Belice.
• Harvesting period: Third decade of October.
• Type of harvest: Hand
• Press method: Cold pressing with millstones.
• Extraction method: In cold way. Continuous cycle followed by centrifugal separation.
• Filtration: Natural decantation.
• Colour: Shining emerald green.
• Closure type: Screw cap.
  
• Sensory characteristics: In the nose this olive oil is fruity, fragrant and fresh. It has a subtly spicy note and reminds of green tomatoes, artichokes and almonds. In the taste it is soft and fruity. One tastes very clearly green olives.
• Serving: Direct from the bottle on grilled fish or meat. As dressing for steamed or raw vegetables and salads. Ideal this oil is suitable for adding to soups and sauces. And of course, it tastes also gorgeous - easily on grilled bread with crushed tomato and some salt.
• Organic Control Station: IT-BIO-007

Nutritional value (per 100ml):

• Calorific value: 3389 kJ / 824 kcal

• Fat: 91.60 g

• of which saturated fatty acids: 11.70 g

• Carbohydrates: 0.00 g

• of which sugar: 0.00 g

• Protein: 0.00 g

• Salt: 0.00 g

• EAN (bottle): 8014529003024
• Scope of supply: 1 bottle of 0.5 litre olive oil.

Production of olive oil

These days, olive oil in Southern Italy continues to be produced using traditional methods that have been passed down for centuries. However, producers also incorporate modern technologies and processes to ensure the highest quality. The process begins with the careful harvesting of olives, which can be done either by hand or mechanically. Particularly with organic olives, harvesting is usually done by hand to minimize damage and ensure only the ripest fruits are collected. In organic farming, chemical pesticides and herbicides are consistently avoided. Instead, farmers rely on natural methods for pest control and weed management, such as introducing beneficial insects or mulching between rows of trees. Often, nets are placed under the trees to catch fallen olives and prevent them from touching the ground, which could compromise their quality. Afterwards, the olives are cleaned and either taken directly to the mill or temporarily stored before pressing. Processing is done gently to preserve the oil's natural properties, including methods like cold pressing or other mechanical processes that don't generate heat, ensuring the oil retains its full nutrient content and flavour. In the mills, the olives are crushed into a paste, which is then further processed in presses or centrifuges to separate the oil from other components like water and solids. The resulting oil undergoes a filtration process and is stored in tanks before being bottled and marketed. Modern production facilities and rigorous quality controls ensure that the olive oil consistently meets the highest standards for taste and purity. Traditional practices are often harmoniously combined with contemporary methods to ensure a product of outstanding quality. Producers adhere to strict guidelines for organic farming set by certifying bodies such as the European Union, which includes comprehensive documentation of all farming practices and the use of exclusively organic fertilizers.