Olive oil is a typical food of the Mediterranean area, a very ancient and valuable product which, because of its high economic value, is subject to many kinds of sophistication.
The staple ingredient of the Mediterranean diet, extra virgin olive oil for cooking is the condiment to be preferred raw and in the kitchen. However, olive oil has a very high energy value and for this reason, despite extra virgin olive oil benefits and beneficial properties, it is good not to overuse it. Primarily consumed as a food, its uses for therapeutic purposes, for its laxative properties, against gastric ulcer and as a local emollient should not be underestimated.
The olives are harvested when they are ripe, placing nets under the foliage and beating, picking the olives by hand or with rakes (BEATING DOWN).
The olives are then collected in jute sacks and taken to the oil mill, placed in washing tanks and passed on to (CRUSHING).
The olives are transferred into large circular basins, so the GRINDSTONES, two or three big granite wheels, crush the fruits, resulting in a thick pulp in about an hour.
The pulp is stirred, then spread on circular rings that are interspersed with metal discs and finally subjected to mechanical (PRESSING) that causes drops of oil to fall together with water. The last step involves the SEPARATION of the water from the oil, which is green or light (depending on the quality of the olives, the area of growth and the quantity of leaves that may be present).
The olive oil must be stored in dark glass or tin bottles, protected from light and heat sources. If the container is intact and well-sealed, the olive oil contained in it will remain intact for about 18 months. Once opened it is good to consume it within the year. A genuine and high quality Italian extra virgin olive oil, if kept in a cold environment, becomes rather dense but not less palatable. If the olive oil is turbid and dense due to lack of filtration, the product’s storage time is reduced, and the oil can more easily go rancid.
Wholesale prices of extra virgin olive oil
For olive oil vs extra virgin olive oil, prices are determined by quality.
When you want to buy extra virgin olive oil it is important to carefully evaluate the price of the product because the traditional parameters of genuineness and value (green colour, opacity and acidity) are many.
With the sale of extra virgin olive oil, Grimaldi Food looks to quality, not quantity. It aims to bring different qualities to your tables, adapting its use to your food and culinary needs. Always providing consumers with an affordable and competitive extra virgin olive oil price.