Oil preservation

Before proceeding to the bottling, the olive oil is separated from the vegetation in a definitive manner, with the help of modern separators which channel the two liquid parts in differentiated tubes.

In the past times this process was realized through the natural sedimentation, but the oil remains at risk of physical-chemical and organoleptic changes. At this point the oil is pure and ready to be transferred several times after the decanting process, with the aim to eliminate the dregs. Then the oil is stored in special containers at a constant temperature and in free odors environments.

Before bottling the oil let it rest for a short period so that it can consolidate its organoleptic characteristics of reference. The bottles in which at this point we keep the oil will be dark, to avoid the oxidation process activation . This drawback would alter the olive oil flavor, so it is important to avoid a proper closure, for example by a screw cap. It is clear that conservation must respect certain fundamental principles such as the shelter from the light and from the heat and odors sources.

It is necessary to recall that the Italian olive oil has the ability to absorb scents easily. For this reason it is widely used in cosmetics, but at the same time a threat to the oil itself, if the smell is bad. Smoke, paint and mold are in fact danger agents , while the heat, like the light, increase the oxidation process if the temperature exceeds 14-15 degrees.

The olive oil, unlike wine, has a short life, ranging from 12 to 18 months. After his taste decreases markedly because it is contaminated defects.

This transformation, which starts the oil to the rancidity is due to the elements antioxidants disgregation. with the time passage they exhausted their protective power.

The best oil is the one that has of 1-2 months life because it has consolidated its features but is still young.

The cultivation of olives

The olive harvest

The pressing of olive oil

How to taste olive oil