The extra virgin olive oil is the product obtained from the first pressing of the olives (olives). This extraction process is mechanical and excludes the use of chemicals or solvents. The finished product must be intact and well preserved, and the processing steps should allow you to get a perfect product from the point of view of health and taste. The extra virgin olive oil brand in QM, must have chemical, physical and organoleptic parameters very explain. In particular, the parameter determining free acidity that must be ≤ 0.4% and the vote of the panel test reported to the organoleptic characteristics must be ≥ 7. Varieties permitted for the extra virgin olive oil brand Qm are: Ascolana tender, Carboncella, Chaplet, Mignola, Orbetana, Falerone steering column, steering column Mogliano Raggia, Raggiola, Sargano of Fermo, Leccino, Frantoio.
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Chickpeas and extra virgin Coroncina
Use 500g of chickpeas, 2 cloves of garlic 1 fresh rosemary sprig, salt and pepper.
Extra virgin olive oil Coroncina
After cleaning the beans, put them in cold water for 12 hours.
Next, put the chickpeas in a pot with water, garlic, rosemary and salt. Cook for 3 hours.
After cooking, the beans must not be with mixer smoothies and flavored with olive wreath.
Serve in a bowl with a hot toast.
The principal chemical properties of extra virgin olive oil, is content of polyphenols, vitamin E and carotenoids. They help to combat free radicals, inflammation and oxidative stress, and they provide anti-aging action of the skin and general well-being of 'body. It 'a product with a high digestibility and is considered a true medicine, in fact its moderate daily intake, prevents the tumors formation, as it fights free radicals, improves liver function and regulates gastrointestinal functions. It also has the function of regulating blood pressure and fights constipation.
The extra virgin olive oil is made up of 99 % lipids. They consist in triglycerides simple or compound. Lipids determine the chemical and physical properties of the oil and therefore the nutritional factor, also in relation to the way in which they are used in the kitchen. The fraction of 1% (defined saponifiable) that is not greasy, is composed of vitamins, tocopherols, phytosterols and polyphenols, which are very useful for the human body (antioxidants). The other Lipids are oleic acid (monounsaturated) , palmitic acid (saturated) and linoleic acid (polyunsaturated). Oleic acid gives extra virgin olive unique nutritional properties along with vitamins and antioxidants. For this reason that the extra virgin olive oil has the superior properties compared to olive oil, and other animal fats that are saturated defined in meat, eggs and cheese.
A good product , " extra virgin olive oil" comes from a good agronomic management of the olive. .
Grove are technically important work took place that are useful primarily to protect the plant from insect attack and physiological disorders that will impact on the health of the product oil.
Other important operations are considered the defense of weeds, which come into competition with the olive trees for nutrition and water supply. Very important is also pruning the plant must ensure that the best form for a balanced growth of the vegetative and fruiting stages and a natural defense from fungi, and insect attacks.
Olive is picked In the months of September and October by 3 methods: manual, mechanical, or facilitated.
Olives harvested must be turned into oil within 24 hours of collection.
The olives harvested are placed in small plastic crates and taken to the mill where they are pressed . Before milling are cleaned by removing impurities ( leaves and twigs ) .
So there are defined steps:
- Milling: the olives are crushed and ground to a smooth paste;
- Kneading: the olive paste is blended;
- Extraction: can be made by pressing or centrifugation in order to obtain an emulsion of oil and water;
- Centrifugation: the emulsion is centrifuged by a separator that has the task of separating the oil from the water.
- Storage : The oil obtained should be stored in cool, dark place at a controlled temperature of between 15/18 degrees constant.