Box di Olio Extravergine di Oliva

OUR OLIVE OIL EVO

“EVO” is the acronym used to indicate a superior Extra Virgin Olive Oil.

Our EVO oil comes from the most precious, carefully selected and cold-milled olives. This process leaves all the organoleptic characteristics intact to produce an original, natural and authentic olive oil. Tasting this olive oil is a sensorial experience. Its fruity-light taste reveals the DNA of our Evo oil that depends on the harvest of the olives.

At the view, it is a pale green colour, straw – golden, intense with a good vivacity. It does not look too dense, but this depends on the very low acidity that characterizes it.

It is a light olive oil with a delicate chilly note that reminds of artichoke and almond.

It is available in several formats: in glass bottles of 0.25l, 0.5l or 0.75l and in 3 or 5 litres bottles.

OUR OLIVE OIL DOP

 

DOP means “Protected Designation of Origin” (DOP, for info see the website http://olio.venetodop.it/ ).

It guarantees that all production processes have been carried out in the area of ​​origin.

Our DOP olive oil is created with olives from our olive groves in Arquà Petrarca, in the heart of the Euganean Hills.

This important certification is the result of a controlled quality to obtain a great product.

The high organoleptic qualities of the product derive from the particular climate and the composition of the soil, which allow to minimize the use of pesticides.

This control process ensures the creation of a great olive oil that gives to the product distinct organoleptic characteristics, which are fully appreciated in the raw and high-temperature, high-quality consumption, which allows better digestibility in all forms of cooking.

 

It is available in several formats: glass bottles of 0,25l, 0,50l, 0,75l

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HOW EVO OIL IS BORN

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CULTIVATION
Our olive trees grow in the Euganean Hills, in the lands of Arquà Petrarca. The cultivation is favored by the exceptional microclimate of this territory, which allows us to collect different varieties of indigenous olives from which we obtain our Extra Virgin Olive Oil.

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HARVEST
The harvesting period depends on the variety of the olives and on the meteorological factors. It usually starts in mid-October and it finish at the end of November. The olives are harvested manually with the use of rakes and then transported to the mill, thanks to special networks lying on the ground.

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MILLING
Within a few hours of harvesting, the olives are defoliated and washed. At this point the milling phase begins with a crushing mill or a three-wheel granite mill. The mechanical processing guarantees the production of an oil of intense color and of the highest quality.

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GRAMOLAZIONE
Before extraction, the olives undergo a process of kneading, that is, a gentle mixing of the paste that takes place in the cold, at a controlled temperature of less than 26 degrees. This process helps to preserve all the organoleptic characteristics of our oil.

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EXTRACTION
Only now is the actual extraction of the oil, which takes place through the decanter: the liquid part (oil and water) is separated from the solid part (the pomace). Through the action of a centrifuge, the oil is further separated from the residual particles of water.

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BOTTLING
To avoid oxidation, storage takes place in special stainless steel containers under nitrogen, in a temperature controlled room. Finally, the oil is bottled by pressure creating a vacuum in the bottle, always with the purpose of preserving the quality of the oil.

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