This is what we know after years of traditions.
The first thing to evaluate is the olfactory component. In technical slang it is said the oil must have a “fruity higher than zero” meaning that it must have a perfume which reminds of the olives, because oil is nothing more or less than an olive juice. An authentic fruit juice must reminds the perfume of the context which it comes from, therefore for example a good oil smells of freshly cut down grass. Then when we go to tasting, two fundamental aftertastes are to be found: the bitter and the spicy.
The two gustative characters and the “fruity” are the three values that an extra-virgin oil must necessarily have. The bitter and the spicy are also indicators of the product’s healthy characteristics, because some oil noble composts such as the oleuropein and the oleocanthal (the former is an anti-inflammatory and the latter is a very powerful antioxidant) guarantee their presence in the product right through the taste of firstly bitter and secondly spicy. If an oil is bitter and spicy beside being a good dressing for the salad, it is certainly an important support for our organism.
The olive oil does not get better while ageing, but if well preserved can last for a long time. One of the oil’s main enemies is the light, either the direct and the diffuse ones.
The olives contain chlorophyll, a substance used in the photosynthesis to transform the absorbed light energy in oxygen and sugars. The chlorophyll is responsible for the green colour, mainly typical of the new oils. The chlorophyll is an optimum preservative because it is an anti-oxidant, but only if the oil is stored in the dark. If the oil is exposed to sunlight the chlorophyll became the cause of oxidation which determines a progressive pauperisation of its qualities and in the long term the rancidity.
For this reason the oil must be always be preserved in containers not much permeable to light. The “moresca” bottle’s dark and matte glass is one of the most suitable materials for its preservation. The stainless steel is the best material to preserve large quantities of oil, it has the same permeable characteristics of the glass bottle and protect from the light integrally.
The extra virgin olive oil needs to be preserved in dray and cool areas, away from heat sources, in ambient with not excessive thermal variations ( with a temperature between 14° and 20°C), must absolutely be protected from direct light and air. In this optimal situation the product’s quality remains intact for over 36 months.
With low temperatures oil can be subjected to freezing, therefore, before to start consuming it, it is necessary to bring back the recipient to room temperature (16-18°C) for few minutes and shake it several times, to facilitate the product’s return to its natural state.
A most important thing is the filtration: the product I supply and ship is already filtered