The quality of the olive oil lies in the rhythms of nature
Extra virgin olive oil is the only vegetable oil extracted mechanically by pressure of the fruit. All other vegetable oils are extracted by chemical processes.
The main parameter of oil assessment is acidity. It is a chemical parameter that is measured thanks to a simple test and is not appreciable to taste. Often the bitter or spicy taste of the oil is confused as acidity but it is not correct. The bitter and spicy taste is given by the polyphenols that are the most valuable components of the oil. In fact, they have extraordinary nutritional properties: they protect against cholesterol, inflammation and, according to some studies, also from tumors. Under Italian law, an acidic oil of less than 0.8 is considered extra virgin.
The quality of the oil depends on how the plants are grown, how the fruits are harvested, how the olives are processed and how the oil is stored.
We pick the olives between October and November with vibrant combs and large nets. The trees are over six meters tall, and for this we use lifting racks mounted behind the tractor.
We collect the olives by November to guarantee quality. This allows us to have an oil richer in polyphenols. The fruits are milled in the mill within 24/48 hours from the harvest at temperatures below 27 degrees. After a few weeks of decanting, the oil is filtered and packaged in cans of various capacities: 5 liters, 3 liters 1 liter, ½ liter and stored at a temperature between 12 and 18 degrees.
Following these criteria we obtain an oil with a sweet and fruity taste and a low acidity between 0.2 and 0.4. Our production is not industrial and the characteristics of the oil can change every year, depending on the climate.
Every year it is a thrill to see the first oil come out of the mill, like seeing a baby be born. We wish these fruits can give the best of them. We treat them with passion from the plant to the bottle.
The olive trees of Masseria Casaburo are special.
Some of them are more than 500 years old.