Extra Virgin Olive Oil

The process by which oil is produced is divided into five steps:Step 1 - Harvest The olives can be harvested using different methods. The ones that offer the best in terms of the quality of the end product are:1. stripping, that is to say hand picking the olives from the plant;2. shaking, the process of mechanically shaking the trunk and branches;3. beating, the process of beating the plants with long, flexible poles.Step 2 – Cleaning and Pressing. When the olives reach the oil mill they are weighed, defoliated and washed, then they are pressed using a mill (stone mill) within a maximum of 24 hours after picking. The mechanical action crushes the olives causing them to break and release cell fluids and oil.Step 3 – Malaxation. Once the olives have been pressed in a stone mill, the next step is malaxation: the olive paste, composed of oil and water, is mixed, or malaxed, for the time needed to separate the oil from the water. This occurs spontaneously when slow mixing of the oil paste continues. This step is performed cold, that is to say at temperatures no greater than 27°C, to keep all of the oil’s sensory and chemical characteristics intact.Step 4 – Extraction. After malaxation, which consists of separating the oil must from the pomace (the solid fraction composed of fragments of olive stones, skins and pulp), the olive paste is placed into a decanter, a machine that separates the oil from the pomace and water.Step 5 – Storage. The oil extracted is sent to stainless steel silos for packaging. To obtain a high-quality oil, all stages of the production process, from picking to pressing, must be completed within 24 hours.

Pomace is a by-product of the olive oil extraction process and is composed of olive skins, pulp residues and fragments of olive stones, from which some residual oil can still be extracted.This oil is extracted industrially in pomace oil extractors using chemical solvents, which produces a less expensive and lower grade oil.Over time, the market has shown increasingly less demand for this product, thus reducing its profitability and leading many oil mills to consider alternative uses for it, such as biomass boiler fuel.

Regulation 1019/2002 specifies that extra virgin olive oil is obtained directly from olives using only mechanical processes.When the olives are perfectly ripe they are picked directly from the plant by hand or using a shaker and are mechanically pressed.Extra virgin olive oil is produced exclusively using the following processes: washing, defoliation, decantation, centrifugation and filtration, without the use of any type of chemical substance.By law, extra virgin olive oil must have a free acidity, expressed as oleic acid, of not more than 0.8 g per 100 g.

In accordance with the regulation in force, oils are classified as follows:1. VIRGIN OLIVE OIL. Oil obtained from the fruit of olive trees, solely by mechanical processes or other physical processes, in conditions that will not cause alterations of the oil and that has not been subject to any process other than washing, decantation, centrifugation and filtration. These virgin oils, classified according to the free acidity expressed in oleic acid, are subdivided as follows:a. Extra virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 0.8 g per 100 g and with characteristics that comply with those specified for this category;b. Virgin olive oil: virgin olive oil with a free acidity, expressed as oleic acid, of not more than 2 g per 100 g and with characteristics that comply with those specified for this category;c. Lampante olive oil: virgin olive oil with a free acidity, expressed as oleic acid, greater than 2 g per 100 g and with characteristics that comply with those specified for this category. This type of oil is not suitable for human consumption.2. REFINED OLIVE OIL. Olive oil obtained by refining virgin olive oil, with a level of free acidity, expressed as oleic acid, of not more than 0.3 g per 100 g and the other characteristics in compliance with those specified for this category.3. OLIVE OIL – COMPOSED OF REFINED OLIVE OILS AND VIRGIN OLIVE OILS. Olive oil obtained from a mix of refined olive oil and virgin olive oil (other than lampante oil), with a level of free acidity, expressed as oleic acid, of not more than 1 g per 100 g and the other characteristics in compliance with those specified for this category.4. CRUDE OLIVE POMACE OIL. Oil produced from olive pomace by means of treatment with solvents or physical processes, or oil that is similar to lampante olive oil, with the exclusion of some specific characteristics, excluding oil produced by means of reesterification and blends with other types of oils, with other characteristics that comply with those specified for this category.5. REFINED OLIVE POMACE OIL. Oil obtained by refining crude olive pomace oil, with a level of free acidity, expressed as oleic acid, of not more than 0.3 g per 100 g and other characteristics in compliance with those specified for this category.6. OLIVE POMACE OIL. Oil obtained from a mix of refined olive pomace oil and virgin olive oil (other than lampante olive oil), with a level of free acidity, expressed as oleic acid, of not more than 1 g per 100 g and other characteristics in compliance with those specified for this category.

Extra virgin olive oil is obtained directly from olives by means of mechanical processes; it has a maximum acidity value equal to 0.8% and must be free from defects (median defects equal to zero) and have a fruity aroma of at least minimum strength (median fruitiness greater than zero).Olive oil on the other hand has an acidity value of no more than 1 g per 100 g and is a blend of refined olive oil (which is in turn obtained by refining lampante virgin oil, which is not edible) and virgin olive oil.

The acidity indicates the percentage of free fatty acids, expressed as the number of grams of oleic acid contained in 100 g of oil. The acidity cannot be perceived in the taste of the oil, it as assessed through laboratory analysis. It is a mark of quality, closely connected with the state of preservation and degradation of the olives; therefore, it is usually true that the lower the acidity value is, the higher quality the oil will be. However, it is not guaranteed that an oil with a low acidity value will have a good flavour. To assess an oil correctly, expert tasters capable of identifying its virtues and defects must perform a taste test.

It consists of a group (panel) of about ten tasters, selected and trained to assess the smell and taste of virgin oils, who ascertain the presence and intensity of the virtues and defects of oils by tasting them in accordance with a procedure defined by an official method. Each taster completes a guide sheet, separately and independently, at the end of each test. The average value of the sheets identifies the oil’s quality level on the relevant scale and therefore the product class to which it belongs. However, you do not have to participate in a panel test to decide whether a virgin olive oil is to your taste or of a high enough quality.

The quality of an extra virgin olive oil depends on various factors. Amongst those, factors that play an important role are the cultivar of olives used, the agronomic technique applied, the place were the olives are grown, the harvest time, the processing technology used and the method of conservation of the end product. It is always best to consume oil in the year in which it was produced, as its quality characteristics diminish with every month that passes.

Granoro offers consumers three product types: 100% Italiano Extra Virgin Olive Oil, Castel del Monte Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil. All three of these oils belong to the superior extra virgin category and are obtained by cold pressing carefully selected olives from the Coratina monocultivar grown in the countryside of Andria, in the Rivera area (formerly known as Livrera), which is acknowledged as one of the most prestigious in Italy. Olives selected for the production of Granoro PDO and 100% Italiano Extra Virgin Olive Oils are grown in olive groves managed in a balanced way and in accordance with good agronomic practices, without the use of chemical pesticides and fertilizers.The fruit is strictly hand picked, using the ancient method of beating, and is pressed in stone mills. The cold extraction method is used to protect the sensory properties of the end product. All of this results in a high-quality product, an extra virgin olive oil with an average acidity value below the maximum 0.8% limit prescribed by the law.

The Coratina olive, also known as Racioppo, is a typical cultivar from the hinterland of Corato, from where it takes its name. The plant is easily recognisable thanks to its thick foliage and oval shaped fruit, pointed at the end. Coratina ripens later than other varieties, between November and January.The colour of the olives ranges from green through to red and an almost black purple, depending on the degree of ripeness. The fruit yield from the Coratina tree is not high, but the fruit is one of the heaviest, offering an oil yield about 25% greater than other varieties. The Coratina cultivar also has greater resistance to some of the diseases typically affecting these plants and good resistance to the cold.

In accordance with EC Regulation 1019/2002, extra virgin and virgin olive oils may bear the following descriptions on the labelling and packaging: “first cold pressing” and “cold extraction”, denominations often seen on labels but only comprehensible to those working in the industry!First of all, note that all olive oils (except pomace oil) are from the first extraction.“First cold pressing” used for a virgin or extra virgin olive oil produced at below 27 °C from the first mechanical pressing of the olive paste using a traditional extraction system with hydraulic presses.“Cold extraction” refers to a virgin or extra virgin olive oil produced at below 27 °C by percolating or centrifuging olive paste using modern systems.The main difference between the two different descriptions is therefore solely attributable to the system used to extract the oil, or rather separation of the three stages (oil-water-pomace).In both cases, the oil must be produced at a temperature below 27 °C: this method makes it possible to extract a greater amount of aromatic substances without affecting quality.Increasing the extraction temperature makes it possible to extract more oil from the paste, but also has a negative effect on the chemical characteristics and changes the sensory profile of the oil, enhancing sweet notes and diminishing fruitiness and vegetable notes.

Granoro Extra Virgin Olive Oil and extra virgin olive oil in general is one of the best dietary fats, not just because of its aroma and flavour, but also because of its set of properties, including its composition of monounsaturated fatty acids (above all oleic acid) and a good amount of polyunsaturated fatty acids (linoleic, linolenic). The oleic acid contained in the oil helps to reduce the level of LDL cholesterol, the so-called bad cholesterol, which tends to remain in the blood and deposit on the artery walls, and increases the level of HDL cholesterol, the so-called good cholesterol, thus helping to prevent cardiovascular illnesses. It is also rich in provitamins, helping the intestine to absorb liposoluble vitamins (A, D, E and K) and contains antioxidant components such as flavonoids and other polyphenols, capable of fighting so-called free radicals, one of the main causes of ageing.Extra virgin olive oil is therefore a complete food, essential for young and old alike thanks to the numerous beneficial effects it has on both the digestive and circulatory systems.

Not everybody knows the positive attributes that identify an extra virgin olive oil. They are described in EEC Regulation 2568/91 as follows: Fruity: collection of direct or retronasal olfactory sensations that depend on the olive variety and therefore the characteristics of the oil produced from fresh, healthy fruit, green or ripe. Fruitiness may be described as “green” when the olfactory sensations are reminiscent of green fruit, typical of oil produced from green fruit. Fruitiness may be described as ”ripe” when the olfactory sensations are reminiscent of ripe fruit, typical of oil produced from green and ripe fruit. Bitter: basic flavour typical of oil produced from green or ripened olives, perceived by the caliciform papillae that form the lingual V. Spicy: strong, tactile sensation typical of oil produced at the start of the season, mainly from olives that are still green. It is perceived throughout the mouth cavity, particularly in the throat.

The colour should have a limitless range of shades, from bright green to an intense golden colour, and is not a reliable indicator of the product’s quality. The colour depends on the olive variety, the ripeness of the fruit and the predominance of chlorophyll or carotenes contained within it. The oil may have varying shades of colour, from bright green, which is typical of oils that have a soft, delicate taste, to straw yellow, typical of oils with a stronger flavour.

The flavour of extra virgin olive oil depends on various factors: the variety of the cultivar from which it was produced, the degree of ripeness of the fruit at the time of harvest, the geographic production area and the processing method.

The aromatic profile of an oil is a bit like a fingerprint; the aroma is composed of a complex blend of various parts and each oil has its own specific bouquet of aromas. Depending on the cultivar and its geographic origin, each oil will have different olfactory sensations, which can be likened to artichokes, almonds, tomatoes and so on.

Tingling is a strong, tactile sensation felt, above all in the throat, when tasting oil. It is an attribute described as spicy, which is not considered a defect in oil, on the contrary, it is classed as a positive attribute. Spiciness depends on the oil’s phenolic content, which in turn depends on the quality of the raw material used (degree of ripeness) and the extraction technology and operating conditions adopted. It is a typical attribute of oil with a strong personality, such as that obtained from the Coratina cultivar used to produce Granoro’s PDO and 100% Italiano extra virgin olive oils.

The right combination of oil and food should enhance the quality of both. There are no rigid rules to follow when pairing oil with food, but it is usually best to pair delicately flavoured dishes with oil that has a light fruitiness so that it does not overpower the flavour of the food. The contrary is true for full flavoured dishes, for which the best choice is a full-bodied oil with good fruitiness and good and persistent bitter and spicy notes.

PDO (Protected Designation of Origin) is a mark of quality awarded to foods that have special quality characteristics that depend essentially or exclusively on the region in which they are produced. Extra virgin olive oils are not all the same: environmental factors (climate, environmental characteristics) and human factors (production techniques handed down over time, craftsmanship) combine to create a unique product that cannot be produced outside of a certain production area. For an oil to qualify for a PDO, it must be produced, processed and prepared exclusively within a defined geographic area. Manufacturers of PDO products must comply with strict production rules defined in the product specifications and compliance with said rules is guaranteed by the inspection body.

Granoro – Castel del Monte PDO Extra Virgin Olive Oil complies with the product specifications for the PDO Terra di Bari – Castel del Monte with the added extra of being a monocultivar oil, that is to say an oil produced exclusively using olives from the Coratina cultivar (despite the fact that the specifications allow the oil to be blended with 20% of extra virgin olive oil from other cultivars, as long as they are grown within the production area). The olives are grown in a single agricultural holding owned by F.lli Di Corato and located in Rivera (formerly known as Contrada Livrera), just a few kilometres away from Granoro’s pasta factory.Granoro PDO Extra Virgin Olive Oil is green with gold and yellow highlights. It is easily identifiable thanks to its intense fruity aroma and has bitter-spicy underlying notes reminiscent of the distinctive scents of Castel del Monte. Its slightly spicy note is due to the abundance of polyphenols and antioxidants, which are beneficial to our cardiocirculatory system and are typical of the Coratina cultivar.

Granoro - Castel del Monte PDO Extra Virgin Olive Oil is a fruity oil with a strong flavour, highly recommended as an everyday condiment for meat and sauces, but also for preparing light, crisp fried foods and authentic, fragrant desserts. Taste it raw to fully appreciate its aroma and fragrance.

100% Italiano Extra Virgin Olive Oil is produced by pressing selected olives from the Coratina cultivar, grown and processed in Puglia, in the countryside of Andria, a few kilometres away from Granoro’s pasta factory.

Thanks to its marked sensory properties and particularly intense and fruity flavour, 100% Italiano Extra Virgin Olive Oil is particularly recommended paired with stronger, more intense flavours, such as bitter salad leaves, especially radicchio and rocket, but also meat sauces, fried foods, pulses and vegetables with a strong flavour such as artichokes.

Granoro Organic Extra Virgin Olive Oil is produced using olives from the Coratina and Ogliarola varieties, grown in accordance with organic agricultural methods and with respect for the balance of the olive’s natural life cycles, without the use of chemical pesticides and fertilisers.The olives are harvested using the traditional “beating” method, which means olives are harvested directly from the plant, after which they are crushed using a traditional method and cold pressed in an old oil mill a few kilometres away from the pasta factory. All of the activities, from harvesting to packaging, are checked and certified by the inspection body ICEA in accordance with EC Regulation 834/07, which defines organic food production methods.The result is a good quality extra virgin olive oil with a natural acidity that is less than the maximum value of 0.8% set forth by the regulations in force.Granoro Organic Extra Virgin Olive Oil has a fruity flavour with a hint of spiciness and a delicate aroma composed of a blend of fragrant scents typical of Murgia. It is yellow in colour with green hues.

Granoro Organic Extra Virgin Olive Oil has a fruity flavour and delicate aroma making it suitable for most diets, but because it is organic, it is also suitable for children’s diets. It can be used as an everyday condiment in sauces and with meat, but is also recommended for fragrant fried foods and light and fragrant desserts. It is also great for enhancing delicately flavoured dishes, such as delicate salads or grilled or poached fish.

Extra virgin olive oil usually contains a very low amount of polyunsaturated fatty acids, which are especially sensitive to oxidative damage at high temperatures. This means that, with other parameters being equal, seed oils that contain a high amount of polyunsaturated fatty acids oxidise more quickly and produce toxic substances. Each fat possesses its own specific level of tolerance to high temperatures, defined as the smoke point. Extra virgin olive oil has one of the highest smoke points of all the oils, tolerating temperatures close to 180°C.

Storing oil incorrectly can considerably affect its quality. Oxidation is the most important altering process and is facilitated by oxygen, light, contact with some metals and free fatty acids.That is why Granoro uses non-transparent containers, which guarantee greater stability of the sensory characteristics.Tinplate containers are used for the 3-litre cans and the 75 cl bottles are in dark glass to protect the product from exposure to light.However, some precautions should also be taken at home, storing the oil in a dark place away from direct or indirect sunlight that speeds up oxidation. It is also best to avoid pouring oil into transparent oil bottles, as it would be less protected than it would be if left in its can or dark glass bottle.

If stored correctly, Granoro Extra Virgin Olive Oils can be consumed up to 24 months from the date of bottling. However, we do not recommend storing large amounts as it is best to use oil in the same year in which it was produced. Indeed, it tends to lose its original aroma and colour as each month goes by.

Absolutely not. Various studies have shown that extra virgin olive oil has a digestibility coefficient equal to 100 and is easily emulsifiable with the digestive juices, the best compared to other oils.

No. The cold does not affect product quality in any way; it does not cause alterations to either the structure of the oil or its preservability. Oil may be affected by exposure to low temperatures even during transport: the fact that an oil freezes or not is not an indication of its quality.

Yes, you can still use the oil for cooking, even if the oil is frozen. Indeed, freezing is a natural process that will not impair the product’s quality or nutritional properties.

To defrost the oil, loosen the lid of the recipient, immersing it in a bain-marie of water at 40° and shaking it occasionally. Alternatively, leave the oil stored in its container in a room with a room temperature of more than 15°. It will defrost naturally and will quickly return to its fluid state, without alteration.

Yes, all three of Granoro’s Extra Virgin Olive Oils are recommended for the diets of children of all ages.Oil is very similar to breast milk in terms of its acidic composition and is therefore suitable for weaning young children. The unsaturated fats contained within ensure balanced development, helping cell tissues to assimilate substances essential for growth.As always, a dash of crude oil can be added to the children’s meals as a healthy condiment that is perfect for their health and wellbeing.

Yes. Granoro Extra Virgin Olive Oils promote the assimilation and mineralisation of calcium, as do all extra virgin olive oils, and they have a beneficial effect in preventing osteoporosis.

You can buy the PDO – Castel del Monte Extra Virgin Olive Oil, 100% Italiano Extra Virgin Olive Oil and Organic Extra Virgin Olive Oil from sales points displaying Granoro products.Please call Consumer Services to find the sales outlet closest to your home where you can purchase Granoro’s Extra Virgin Olive Oils.Alternatively, you can purchase Granoro Extra Virgin Olive Oil without leaving your home using our online shop at www.granoro.it. Come and visit us!