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4.3
Italian wine shop specializing in amphora wines.
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Extravergine Olive oil from Liguria - fair and direct.
Food & drink product type
Sauces, spices and oil
Fiat payments
PayPal
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Contacts
- Address
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- Phone
- +39 0183 280 281
Listing updated
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OlivOlio is a small family business in Dolcedo. A few kilometers inland from Imperia, still within sight of the Mediterranean, we cultivate our olive groves in the traditional way. Every year, after the harvest, we transport the fresh extra virgin olive oil to the Netherlands.
What is that, Extra... Show more… OlivOlio is a small family business in Dolcedo. A few kilometers inland from Imperia, still within sight of the Mediterranean, we cultivate our olive groves in the traditional way. Every year, after the harvest, we transport the fresh extra virgin olive oil to the Netherlands.
What is that, Extra Virgin olive oil? Smart marketing figures are always giving new opinions to this word.
The origin lies about 50 years ago, also in marketing. There was an urgent need for a classification of (olive) oil and the ordinary "Olio di Oliva" (olive oil) sounded very simple.
Since then it is better not to buy a regular "Olio di Oliva"; that means that you buy a mixture of refined and inferior olive oil.
"Extravergine" does not say much about the taste. In fact, it is more an indication of the production method. That once meant that only "cold-pressed" olive oil could bear the name "Extravergine". That has changed: nowadays most mills do not extract the oil from the olives through the press but with the centrifuge. That is why the official requirement is now "mechanical extraction", which mainly means that no chemical processes are involved in the production process.
Does the designation then have no value? Yes and no. Many producers will ensure that they mix their oils in such a way that the better, less acidic olive oil reduces the acidity of the more acidic olive oil. With a relatively small amount of very good oil, they can flavor a lot less good oil and keep it precisely below 0.8% acidity. in this case "artificial" extra virgin oil is made.
On the other hand, if the little farmer brings his olives to the mill, and goes home with "extra virgin" olive oil, then that is a confirmation of his good work.
What is that, Extra... Show more… OlivOlio is a small family business in Dolcedo. A few kilometers inland from Imperia, still within sight of the Mediterranean, we cultivate our olive groves in the traditional way. Every year, after the harvest, we transport the fresh extra virgin olive oil to the Netherlands.
What is that, Extra Virgin olive oil? Smart marketing figures are always giving new opinions to this word.
The origin lies about 50 years ago, also in marketing. There was an urgent need for a classification of (olive) oil and the ordinary "Olio di Oliva" (olive oil) sounded very simple.
Since then it is better not to buy a regular "Olio di Oliva"; that means that you buy a mixture of refined and inferior olive oil.
"Extravergine" does not say much about the taste. In fact, it is more an indication of the production method. That once meant that only "cold-pressed" olive oil could bear the name "Extravergine". That has changed: nowadays most mills do not extract the oil from the olives through the press but with the centrifuge. That is why the official requirement is now "mechanical extraction", which mainly means that no chemical processes are involved in the production process.
Does the designation then have no value? Yes and no. Many producers will ensure that they mix their oils in such a way that the better, less acidic olive oil reduces the acidity of the more acidic olive oil. With a relatively small amount of very good oil, they can flavor a lot less good oil and keep it precisely below 0.8% acidity. in this case "artificial" extra virgin oil is made.
On the other hand, if the little farmer brings his olives to the mill, and goes home with "extra virgin" olive oil, then that is a confirmation of his good work.
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