Some products have an exclusive ability to really represent a culture, the traditions and character of a nation. Italian extra virgin olive oil is without doubt one of these. It acts as a visiting card for the rest of the world, and is one of the most representative ingredients and well-noted pillars of the Mediterranean diet, so much so that it has become a beacon for healthy eating, and as from November 2000, it has been recognised as part of the World Heritage of humanity.

Although in recent years Italian oils have had to compete with a multitude of products coming from other countries, they manage to conserve a position of absolute primacy for certified high-quality oil on the international scene due to certain particulars such as climate, terrain and production methods, which confer excellent nutritional qualities and ensure its health benefits. In fact Italy can boast of more than 500 varieties of native olive trees and a leading position for production of certified extra virgin olive oil. It has now received recognition of thirty-nine DOP and one IGP classification.

QUALITY AND PRODUCTION

It is a respect for tradition and rigid adherence to regulations during production that has put Italian oil at the top of the league table where it comes to the quality in the world.
As a defence against counterfeit oil, a strict classification system has been developed: DOP -Denominazione di Origine Protetta, which guarantees that production,  transformation and elaboration must take place in a specific geographic area  and that certain procedures are respected, while IGP Indicazione Geografica Protetta indicates  that at least one part of the production process has taken place in  a particular geographical area according to certain regulations. This is enforced by an independent inspectorate and guarantees a product of superior quality. With this system it is possible to choose a real Italian extra virgin olive oil and trust in its certificate of origin and the high-quality chain of production.

The quality of olive oil depends on many factors: the cultivar, the state of the olives and the fruit at the moment of their harvest, the technology used during in the harvesting, the extraction of the oil, and the conditions of conservation.

In order to obtain the highest possible quality and desired organoleptics avant-garde technologies are used alongside traditional methods and local variants. In order to qualify for the term “virgin”, oil must be obtained from the olive fruit only using mechanical processes, in specific conditions above all that regard temperature in order to avoid alterations in the structure of the oil. Moreover extra virgin olive oil must have a content of oleica acid (the grade of acidity) inferior to 1%.

NUTRITIONAL CHARACTERISTICS

Studies and continuous medical research have confirmed the health and nutritional benefits of extra virgin olive oil. It is an important foodstuff characterised by a high content of unsaturated fat and antioxidant substances such as polyphenols, vitamins and carotene. Other characteristics such as is easy digestibility, the presence of antioxidants which are useful against free radicals (with an anti-ageing effect) and the ability to favour the absorption of salts and vitamins, make it extremely useful in regulating in the oxidation process and in the prevention of cardiovascular problems, arteriosclerosis in particular.

Olive oil does not break down at low temperatures unlike other oils which then form peroxide and polymers which are extremely poisonous of the liver, stomach and the circulatory system. It has a particularly high smoke point which makes it very useful for frying. So it is an excellent idea to use extra virgin olive oil, not only to make your food more tasty and inviting, but also as a contribution to your health and well-being.