Curiosity about oil
What is extra virgin olive oil “mosto”?
The “Mosto” extra virgin olive oil is obtained from the first pressing of the olives and is not filtered after the centrifugation phase; from here it derives the opalescent colour. The “filtered” oil, unlike the “mosto”, stands out for the clarity and transparency of the colour. Our company produces exclusively “mosto” extra virgin olive oil.
Is our extra virgin olive oil filtered?
No, our extra virgin olive oil is never filtered. The extra virgin olive oil is made up of about 300 different substances that together form the patrimony of chemical, organoleptic and nutritional characteristics that make the Extra Virgin Mosto olive oil the best dressing ever. The Extra Virgin olive oil contains a percentage of vegetation water equal to 0.25% partly liposoluble (see saponifiable fraction). In this small percentage of vegetation water that remains emulsified in the oil and which gives the must oil its characteristic milky opalescence, it contains very valuable water-soluble substances such as vitamins and polyphenols. Through filtration one goes only and exclusively to depleting the oil of these very precious substances. For this reason, our company has never subjected our oil to filtration.
Why does extra virgin “mosto” olive oil become “clear” over time?
In some cases, the Mosto can “undress” over time, which means changing colour and becoming clear: this phenomenon is natural but can be accelerated by a sudden change in temperature immediately during transport or in the storage room. Once you have purchased the extra virgin olive oil, it is good practice not to leave the bottles exposed to the sun or to the cold and store it in a cool, dark room between 10th and 18th C. Degrees.
Is it normal that there is a sediment on the bottom?
Yes, the sediment on the bottom is an indication of the genuineness of the product and may be greater if the oil is just pressed, that is, it has been produced for a few days and has not had time to settle in the mill. The sediment on the bottom of the bottle consists of mucilage and pulp particles previously suspended in the oil. It is normal for a few millimetres to appear on the bottle after two / three months from the bottling date.
Is it true that extra virgin olive oil helps fight cholesterol?
Yes, extra virgin olive oil is a good ally in the fight against cholesterol. In fact, extra virgin olive oil is rich in antioxidants and polyphenols that play an important action against cholesterol, preventing the oxidation of bad LHL cholesterol and increasing the good cholesterol, also called “arterial toothbrush”.
Is it true that extra virgin olive oil has antioxidant properties and helps prevent free radicals?
The oil is made up of about 300 different substances that together form the patrimony of chemical, organoleptic and nutritional characteristics that make the must oil the best dressing ever. Among these countless substances, the presence of fat-soluble vitamins such as vitamin A, vitamin D, vitamin K and vitamin E is very important due to its antioxidant effects. In particular, vitamin E is present in extra virgin olive oil for 22 mg / 100g, while margarine has 12 mg / 100 g and butter contains 2 mg / 100 g of vitamin E.
Is it true that extra virgin olive oil is “heavier” to digest than butter?
No, it is not true. On the contrary extra virgin olive oil is the most precious vegetable fat nature has given us. In fact, the extra virgin olive oil is the only fat of vegetable origin that can be consumed following an EXCLUSIVELY MECHANICAL processing, that is by “first pressing” by means of grinders and hydraulic press. Processing takes place without the use of chemicals or sophistication processes. The other oils (seeds, peanuts, etc.) on the other hand must, by law, also be subjected to treatments other than mechanical extraction and are therefore obtained by extraction procedures using chemical substances such as butane, propane and hexane. Fatty acids are characterized by a carbon molecule that can be of three types: without double bonds (saturated fatty acids), with a single bond (monounsaturated fatty acids), with two or more double bonds (polyunsaturated fatty acids). The oil extra virgin olive oil is made up of three parts monounsaturated acids (with a single bond), mainly represented by oleic acid. The more the molecule is rich in double bonds, the more unstable it is and therefore the more exposed to oxidation, to the formation of peroxides and free radicals. As can be seen from the table below, among the main oils and fats, extra virgin olive oil is the one with the highest percentage of monounsaturated fatty acids. Saturated fats: 16% unsaturated fat 84% of which 9% polyunsaturated.
Its chemical composition is characterized by:
75% approx. oleic acid: an important monounsaturated fatty acid, best used by the body that stimulates the secretion of digestive juices; hence the excellent digestibility of extra virgin olive oil. 15-20% approx. of linoleic acid and linolenic acid: very rare and essential acids as a stimulating factor for growth and health of the skin. optimal composition of fatty acids: Saturated fats: 16% unsaturated fat 84% of which 9% polyunsaturated, which make it poorly predisposed to self oxidation. the presence of fat-soluble vitamins such as vitamin A, vitamin D and vitamin E is very important for its antioxidant effects, vitamin K. presence of antioxidant and polyphenol substances that play an important action against cholesterol avoiding the oxidation of bad cholesterol LHL and increasing the good cholesterol DHL also called “brush of the arteries”. Digestibility coefficient of some oils Olive: Digestibility Index 100 Sunflower: Digestibility Index 83 Peanut: Digestibility Index 81 Sesame: Digestibility Index 57 Maize: Digestibility Index 36
Can I use extra virgin olive oil with all foods?
Yes, you can use extra virgin olive oil to season all raw or cooked foods. Our oil with a sweet, slightly fruity taste with almond flavor and an aftertaste of pine nut and artichoke is ideal for seasoning delicate foods such as fish, raw or boiled vegetables.
What is olive oil acidity?
Acidity is a parameter that indicates the percentage of oleic acid in an oil and is the main indicator used for the commodity classification of oils. Acidity is a direct consequence of the release of fatty acids due to the phenomenon of hydrolysis of glycerides and is a qualitative parameter that can be defined only by laboratory analysis. It is the parameter that allows evaluating any alterations that the olives and the oil obtained from them undergo during harvesting, transport and the transformation process. The determination of acidity is carried out in the laboratory and is a simple analysis that, by now, almost all the mills can
perform independently. It is possible to classify an EXTRA VIRGIN oil only if the percentage of oleic acid is less than 0.8%.
Are olive oil and extra virgin olive oil the same thing?
Olive oil and extra virgin olive oil are two completely different products. The extra virgin olive oil is obtained only and exclusively from the pressing of the olives and has a lower percentage of oleic acid and 0.8%. Olive oil contains 2/3 refined olive oil and 1/3 extra virgin olive oil. Olive oil is a blend of refined olive oils and extra virgin olive oil. The virgin olive oil produced that cannot be considered “extra virgin” due to chemical and organoleptic analysis is called “lamp oil” because once used in oil lamps for lighting. Lamp oil is sold to the big refining industries that refine it using chemical solvents to deprive it of its taste and smell. From the refining an odourless and tasteless transparent olive oil is obtained. To give this oil a little bit of colour and a little taste, of very low quality, 20-30% extra virgin olive oil is added and then marketed under the name of “Olive Oil”.