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Products
Extra Virgin Mosto Olive Oil
Extra virgin Mosto olive oil, with its charming, full-bodied aroma and sweet taste with an aftertaste of almonds or ripe tomatoes, is obtained from the unique taggiasca olives, grown in our olive groves.Our production has been awarded the title "from the original, protected Ligurian Riviera, Riviera dei fiori."
Sizes of extra virgin Mosto oil
| Bellied bottle | 1 l. | 14,00 Euro |  |
| Quadratic bottle | 1 l. | 14,00 Euro | |
| Quadratic bottle | 0,75 l. | 11,00 Euro | |
| Quadratic bottle | 0,5 l. | 8,50 Euro | |
| Quadratic bottle | 0,25 l. | 4,50 Euro |
5 Litre canister
10 Litre canister
Pure olive oil from organic olives
Our philosophy of olive production is to reduce the use of pesticides and other chemical substances to a minimum, because the use of pesticides over a long period of time can destroy the plants defences. For this reason our production is marked as organic and recognised as such.
Oil D.O.P (mark of protected origin)
A product with the name D.O.P. is a foodstuff, whose quality and character are produced by an exclusive combination of geographical and human factors and comes from a precisely defined geographical area.The mark of protected origin of the Ligurian coast of Fioro is reserved for extra virgin olive oil that has been produced using 90 % taggiasca olives grown in olive groves in a precisely defined area of the province Imperia.
Sizes:
Bottle: 0,75 litre - 12 Euro
Preserved Taggiasca olives.
The black, small and sweet olives are a main ingredient of Ligurian cusine and are ideal on a pizza, with meat dishes or simples as an appetiser.The olives, black and ripe, are harvested in January and February and after a careful selection process are preserved.
They are preserved in a solution of water and sea salt, which conserves the olives. This type of preservation does not involve chemicals or conservation agents.
Sizes:450g glass bottle - 5 Euros
5 kg plastic bucket - 33.00 Euros
The olive paste
The olive paste is obtained from the preserved olives, which are de-stoned, reduced and mixed together with aromatic herbs (thyme, rosemary).The paste is ideal as an accompaniment to bread or as a flavouring for pasta.
Sizes:
180g container - 4.00 Euros
Gift wrapping
We can provide You with gift wrapping and packing according personal wishes.
Shops and restaurants around the world where you can find our products:
Restaurants
RISTORANTE "GENER NEUV",
Lungomare Tanaro, 4 14100 Asti
RISTORANTE "IL BAGATTO"
Viale Matteotti, 145 18038 Sanremo
RISTORANTE "LA CASA NEL BOSCO",
Regione Valle galvagno, 23, 14050 Cassinasco (Asti)
AGRITURISMO "GRILLA"
Via Giuffe, 55 16010 Mele (Genova)
Delicacy Shops
FUNGO CARNI
Via Roma, 90 14034 Castello d’Annone, (Asti)
GASTRONOMIA S.SECONDO
Corso Dante, 6 Asti
IL GOLOSONE
Corso Stti Uniti, 12 10659 Susa (Torino)
MA NORMANDIE,
29, rue de Carnot 92930 WIMEREUX, Francia
PARLA COME MANGI
Via Mazzini, 44 16035 Rapallo (Genova)
PECCATI DI GOLA
Via Cavour, 11 12051 Alba
SCALA GUSTI AG
Unionstrasse, 1 3800 Interlaken, Svizzera
STRUMIA "IL TROVATORE DI COSE BUONE"
Via Vittorio Emanuele, 9 12048 Sommariva del Bosco (Cuneo)
JACQUES’WEIN-DEPOT
Gerhard Domagk Strasse, 2 53121 Bonn-Endenich, Germania
JACQUES’WEIN-DEPOT
Ferdinand Sauerbruch Strasse, 36 556073 Koblenz, Germania
JACQUES’WEIN-DEPOT
Aachener Strasse, 130 50674 Koeln, Germania
Recommendations for storage and preservation
Olive oil is a fat and its storage demands special care and attention so that its quality is not damaged.- Store the oil in clean vessels, which have no scent and in ventilated rooms. The oil has a extraordinary capacity to absorbed tastes and smells so the storage vessels must be well cleaned and scent free. It is recommended that the storage containers are washed in a strong soda or a simple wine vinegar. Because of its strong smell it is not recommended that cleaning fluid is used.
- Avoid temperature fluctuations in the storage room: Warmth encourages oxidisation and cold weakens the oxidised substances. The oil freezes at 8 C, the optimal storage temperature is 13 C.
- Avoid contact with light and oxygen. Oxygen and light are responsible for the oxidation process, which gives the oil an unpleasant, rancid taste. Therefore, it is recommended that the oil be stored in well sealed containers away from light.
- Oil is a fat and ages quickly. Oil goes bad quickly and does not improve with age. It is recommended that oil be used as quickly as possible, 10-12 weeks after filling, to enjoy the full taste of the oil.
The Olive Variety "Taggiasca"
Our agricultural company currently cultivates 2,000 "taggiasca" plants. The cultivated olive groves have an area of 4 hectares and 6,000 litres of oil is produced.The "Cultivar Taggiasca" is, on average, a small olive type, whose black colour tends towards blue.
The olive is characterised by a sweet taste and a hint of almond. These characteristics are brought out by different means:
- By are step wise ripening of the fruits, brought about by the ground and the steep hills.
- By the relative height of our land, which reaches 500 meters above sea level at some points.
- By the breadth of our land, which can otherwise only be found in the region surrounding Lake Garda, in Spain, Tuscany or Southern Italy.
- By the traditional method (pressing using a special method with antique millstones and subsequent processing in a centrifuge).
Why extra pure olive oil from organic olives?
Our virgin oil was certified as an organic product in 2001/02 and organic products are regulated in law CEE 2592/91.Requirements:
- Plant or animal fertiliser.
- No use of phytopharmaka or other chemical pesticides.
- The processing can only be carried out by mechanical means.
- Strict regulation of the production, the storage of olives and the conservation of the product.
Further information on the necessary requirements for certification is available under:
http://www.aiab.it/associazione/disciplinari/pdf/PT0602.pdf
The DOP
The mark of protected origin (see law CEE 2081/92), has been given to products, whose whole production process, from plucking the olives to the finished product, takes place within a carefully defined geographical area. In other words, a DOP product is a foodstuff, whose quality and character are made up of unique geographical as well as human and natural factors, which is produced within a carefully defined geographical area.DOP regulation of olive oil is laid out in regulation CEE n. 123/92 (law). This law assesses and protects typical olive production and clearly regulates olive oil production and processing methods.
The mark of protected origin Ligurian Riviera, Riviera Fiori, is reserved for extra virgin olive oil, produced using taggiasca olives. This variety must make up 90% of the olives used and the oil can only be produced in a clearly defined number of the provinces of Imperia.
The use of other types of olive is allowed but only to make up 10 % of the olives used. Before the oil is released for consumption and sale it is tested chemically and for taste.
The chemical test is carried out in a laboratory. The following parameters must be satisfactorily complied with:- The highest permissible acidity content is 0.05 % (per 100g of olive oil the acidity is allowed to reach 0.05g).
- K232<=2.0
- K260<=0.160
Only oil form the special areas of Liguria, the Ligurian Riviera, undergoes this test. The taster rates the oil on a scale of one to five for its typical characteristics.
The organic characteristics of the DOP oil are in the appendix:- Colour: yellow
- Smell: ripe and fruity (average 3)
- Taste: fruity and sweet (average 3)
- Points in panel test: 6.5 or higher.
Why "Mosto"
Only our company produces the exclusive Mosto oil. This oil is obtained by the first pressing of the olives. After the centrifuge phase no more filtration is carried out, leading to the cloudy colour. Filtered oil is different to Mosto oil in terms of transparency and clarity.However, there are good reasons not to filter this extra pure oil. The oil is composed of 300 different substances, which together make up the chemical, organic and nutritional richness of the Mosto oil and give the oil its special flavour.
The oil contains a certain proportion of sap (0.25%), part of which is water-soluble. This small percentage is emulsified in the oil and gives Mosto oil its milky, opaque character. The oil contains water-soluble substances such as vitamins.
Filtration of the oil only leads to the loss of valuable substances. For this reason our oil no longer undergoes the filtration process.
In some cases the Mosto oil can change colour over time i.e. the colour changes and the oil becomes clear. This is a natural phenomenon caused by unexpected different temperatures in the storage areas.
The accumulation of olive flesh at the bottom of the bottle is a characteristic of the Mosto oil and a sign of the uniqueness of the product.
The oil mill
Our oil is produced using a traditional production method: the olives are first washed and then crushed using a milling machine made of local stone, containers are filled with the olive paste produced using a hydraulic press, which are closed when the rising pressure reaches 400 bar.The dark yellow liquid which is produced during the pressing is put into the centrifuge, which has the function of "cleaning" the oil. The centrifuge separates the oil from the water , which comes from the fruit used in the processing.
The oil produced is decanted into steel cylinders and stored in a dark place at a constant temperature for a month. After a month the oil is ready for filling. Each production cycle takes about 60 minutes and processes about 260 kg of olives. On average 10 kg of olives produce 2 kg of oil, but results vary from year to year, with a minimum of 1,5 kg and a maximum of 3 kg.
The advantages of this type of production derive from the processing method. The reduction of the olives means that the oil obtained is sweeter and pleasanter in taste. In addition the use of the centrifuge allows the production of a "cold blooded" (cold pressed) oil. It is to be noted that this does not cause any changes in the composition of the oil.
Olive oil and healthiness
Olive oil is undoubtedly the most precious vegetable fat granted to us by nature. In fact virgin olive oil is the only one which can be consumed following an exclusively mechanical processing. Using the first pressing with millstones and a hydraulic press, the processing is without the addition of any chemical substances.In contrast, the other oils must, according to the law, be subjected to various processes of mechanical extraction.
The chemical composition of the oil
The fatty acids are characteristic for a carbon molecule that can exist in two forms:- A composite without double band (saturated fatty acids), with only one band (simple saturated fatty acids).
- A composite with two or more double bands (complex saturated fatty acids).
If the table below comparing the main types of oil and fats, it is extra virgin olive oil that has a high percentage of complex unsaturated fatty acids.
Saturated fat: 16%Unsaturated fat: 84% of which 9% is complex unsaturated fatty acid.
Composition of the fat in the most important fats and oils.
| Saturated | Simple unsaturated | Complex unsaturated | |
| Peanut oil | 19 | 53 | 28 |
| Butter | 49 | 24 | 3 |
| Coconut oil | 87 | 6 | 2 |
| Sunflower oil | 11 | 31 | 50 |
| Olive oli | 16 | 75 | 9 |
| Corn oil | 15 | 31 | 50 |
| Soya oil | 14 | 23 | 59 |
| Lard | 43 | 43 | 12 |