How to store the best olive oil

The Light
Prolonged exposure to direct light, especially sunlight, due to oxidative degradation, which involves the change of color ( from yellow / green to yellow / orange ) and the onset of abnormal flavors (rancid oil) . Therefore it is good to keep the oil in closed cabinets or otherwise protected from light.

The air
The contact of the oil with the air also generates oxidative phenomena that are reflected primarily in a rancidity of the product. And so, therefore, always close the lid after use.

The 'extra virgin olive afraid of the light and loves cool as light and heat can damage both the aroma and taste, so if the extra virgin olive oil stored in clear bottles do not keep it on shelves at sight, but put it in a way that it remains in the dark, taking into account that the ideal storage temperature it is your room temperature. Not to hot and not to cold.

The age of olive oil:

After pressing of the olives, decanting (or clarification) of the oily must and the "final filtration" (not performed by our company), the oil is allowed to stand in large tanks to grow the organoleptic characteristics. The maturation process can last from 4 months to 1 year and at different stages of maturation are different flavors. Once bottled, the oil continues to mature and refined, but you should not use more than 2 years of age the year of squeezing.


    After 4 months of ripening in the olive oil tankers and called NOVELLO: has a strong fruity almost spicy.
    Up to 8 months of maturation is FRESH said: it looks clear (or almost) and the flavor is less intense and more harmoniously fruity.
    Up to 12 months of maturation, the oil is called YOUNG: It has a clear color and a fruity flavor and a harmonious fragrance.

As regards the influence of the storage time for the purposes of quality,
it is rational to keep the "virgin oils" to the maximum times of 12-18 months, "olive oil" for 6-12 months, those of "pomace and olive oil" and "seeds" for 2 - 3 months. What about the wealth of natural antioxidants (eg. Tocopherols) present in the most virgin and extra virgin olive oils than in the ground (oil, pomace and seeds).

One very important note is that the "filtration", a method used to shorten the time for clarification of the oils, or oils in the case must go directly from production to consumption. In essence, the filter has no other purpose than to gratify the eye of the consumer, who in most cases want to see oil at the table clear, brilliant, but we must not believe that it serves to enhance the qualities of the oil, because indeed the flavor, fragrance, aroma after filtration are attenuated. For the connoisseurs, the true connoisseurs prefer the matte oil, amber, because they know that that aspect is usually the telltale sign of its delicacy, but since there is no question about the taste, to each his own choice.

The oil of southern

The extra virgin olive oil produced in the southern Italian islands and due to intense sunlight is heavier, but in some hilly areas particularly of Calabria (where our company) the proximity to the sea and the mild temperatures makes that the oil is more delicate. It has a flavor and aroma more intense and penetrating all the other Italian olive oils, has a color ranging from bright yellow to dark green. The mild climate causes premature ripening of the olives that produce a mass of oily must relevant to rich extra virgin olive oil, excellent for seasoning the pasta and bruschetta.

The oil in central

The extra virgin olive oil produced in Tuscany, Lazio, Umbria, Marche and Abruzzo has a pronounced aroma, fruity taste and a very intense color that varies from deep green to lemon yellow with green highlights. The areas where oil is produced most valuable are the Chianti in Tuscany, where the cultivation of oil was earlier than that of the vine, and Sabina in Lazio, which always produces oil with a sweet flavor and delicate.

The oil from the North Italy

The extra virgin olive oil produced in northern Italy on the shores of large bodies of water pre-alpine lakes of Lombardy, Veneto and Trentino, slightly fruity taste and has a fairly pronounced. The Ligurian oil is more delicate and very soft with a color ranging from yellow to light green Pagliarino, in this case, the proximity to the sea and the mild temperatures offer a mesoclima good for growing olives.

The production of olive oil is the prerogative of southern Italy. The figures speak for themselves, on average every year in Italy are produced about 6 to 7 million tons. Apulia, Calabria and Sicily have an impact on domestic production by more than 85% of all olive oil produced in our country. The remaining production that has some relevance if the divide Tuscany, Liguria, Umbria and Abruzzo.
Note that for those in search of a quality oil, it is guaranteed by the DOP (Protected Designation of Origin) and PGI (IGT) scattered in different areas of production of all Italian regions.
Note: Italy is the second largest producer of olive oil production with a national average of over 6 million tons, two thirds of them with oil and up to 39 names (PDO) 1 (PGI) recognized by the European Union.

* The percentages are the result of an average based on data from ISTAT and ISMEA campaigns relating to oil production from 2002 to 2008, highlighting the regions most suitable for growing olives and producing olive oil. Puglia boasts the highest number of olive farms (267,203), followed by Ontario (196,352), California (136,016) and California (112,093). Basilicata and Sardinia have a much smaller number of companies to address the olive.

The heritage is Italian olive trees estimated at 150 million spread over an area of 1,165,458 ha. The olive is present in 18 out of 20 regions, it is mostly common in southern and island regions, particularly in regions, Puglia, Calabria, Sicily, Puglia, Sardinia, where he realizes that 88, 0% of national production, amounted to an average 600.000t to a year.