OLIVE OIL EXTRA VIRGIN BIODYNAMIC

Products

FONTE VERGINE :  Extra Vergine Olive Oil (EVO) – biodynamic

Characteristic

  • Quality
  • Production method
  • Production zone
  • Quality mark
  • Olive variety
  • Harvest period
  • Harvest method
  • Pressing
  • Filtering
  • Acidity, free fatty acids
  • Odor
  • Color
  • Taste
  • Use
  • Storage
  • Deposit
  • Content
  • Olive oil : Extra Virgin, in the superior category 
  • Artisanal, Biodynamic
  • Umbria (Italy) ; zone Assisi – Spoleto
  • Exclusively from our own orchard
  • Moraiolo 90%, Leccino 5%, Frantoio 5%
  • October – November 
  • 100 % picked by hand
  • Directly from the olives, exclusively mechanical, method continuous, cold pressing, not refined
  • Not filtered
  • < 0,20 %  ( Extra Virgin standard < 0,80 % )
  • Powerful fruity, with scent of fresh almonds
  • Brilliant green
  • Intensely fruity, with a perfect balance between bitter and spicy
  • Extra Virgin Olive Oil can be heated to 220 degrees and is also suitable for cooking
  • After use, close tightly, store in a cool dark place
  • Unfiltered olive oil may contain sediment
  • Bottle 250 ml  –  500 ml  –  750 ml, can  –  5 L

Olio EVO.

The abbreviation “EVO” comes from “olio Extra Vergine di Oliva” or “Extra Virgin Olive Oil”, obtained exclusively by first cold pressing of olives.

First cold pressing

The standard establishes that to write on the label the words “first cold pressing” the maximum temperature of 27 ° must be maintained during the processing of the olives in the mill.

Monounsaturated fat

Olive oil, one of the three pillars of a mediterranean diet, is rich in healthy monounsaturated fats, consisting of approximately 14% saturated fats and 11% polyunsaturated fatty acids, such as omega-6 and omega-3. The predominant fatty acid in olive oil is a mono unsaturated fat, 73%. Monounsaturated fats can withstand high temperatures, making them suitable for cooking.

Antioxidants -vitamines

Olive oil Extra Virgin is rich in antioxidants, mainly vitamin E and polyphenols. Polyphenols (organic compounds) generally provide an antioxidant and anti-inflammatory effect. In addition, extra virgin olive oil is the richest in monounsaturated fats that do not oxidize in the body compared to all other vegetable oils.

the best for the kitchen
spaghetti aglio olio
healthy salad with olive oil

Why is extra virgin olive oil the best for cooking too?

Everyone who approaches the stove, at least in Italy, knows by now that there is nothing better than extra virgin olive oil for cooking in a pan or even for frying. Not everyone, however, knows the main reason: the content of antioxidants does not decrease too much by heating this kind of oil. And therefore it is much healthier.

Researchers from the University of Barcelona have demonstrated this by simulating the conditions that occur in the pan when cooking food up to 120 ° C and up to 170 ° C, and by measuring how much the content of polyphenols (antioxidants) in the left over oil decreases. Although 40% is lost in the first case, and 75% in the second, the remaining amount of polyphenols continues to meet the parameters set by the food safety authorities to define a healthy food, something that does not happen with other types of oil.

One more reason, therefore, to always try to use extra virgin olive oil (not refined), not only raw but also for cooking.