• Did you knou that…?

  • Extra Virgin Olive Oil is unrefined, which means that it is made by mechanically cold pressing olives to extract the oil. No heat is used in this process, so the resulting oil retains a lot its olive-y flavours.

  • Olive trees are alternate-bearing, meaning they produce an abundant crop one year (assuming ideal weather during spring flowering season) and then produce a crop of about half the size the following year.

  • POLYPHENOLS typically act as antioxidants. They can help prevent cellular damage from free-radicals that occur with pollution, smoking, eating rancid foods, and as a by-product of normal metabolism. It’s also thought that polyphenols contribute to the body being in an anti-inflammatory state. This is also associated with a lower risk of several chronic diseases. They protect olive oil from oxidative damage and they contribute to its superior oxidative stability among other edible oils. They also affect its taste, giving it a distinctive bitter flavour.

  • ACIDITY measures how much of free fatty acids (the acids that make oil oxidize) are in the olive oil; therefore, acidity is a general indicator of the quality of extra virgin olive oils. Generally, the highest quality Extra Virgin olive oil must feature a free acidity lower than 0.3% (By law max allowed is 0.8%). Among consumers there exist a certain confusion about the acidity of the olive oil. Almost everybody tends to confuse it with the intensity of the flavour of the oil, independently whether these flavours are pleasant or unpleasant. In fact, the fatty acids have no taste.

  • Unsaturated free fatty acids react with oxygen and form PEROXIDES, which generate volatile substances responsible for a typical musty/rancid bad oil smell. An elevated level of peroxide indicates an oil has been damaged by free radicals and is beginning to go rancid. The maximum peroxide value for extra virgin olive oil is 20. High quality extra virgin olive oil should have a peroxide value below 10. A very low peroxide value is desirable. The peroxide level starting point of an oil when it is first pressed is determined by the extraction process and storage conditions of the oil

  • -ONE TUSCAN OLIVE TREE=1l OLIVE OIL/YEAR

  • Olive trees may live in perfect climate conditions to be as old as 2000 years.

  • Extra virgin Olive Oil in northern Europe is mostly used to add flavour to food but in Italy and in all countries where olive trees grow, it is commonly used to cook or EVEN TO FRY (and we cook and fry a lot!!). Due to its high content of MONO-saturated fats is resistant to damage when heated as high as 200°C, as for frying foods.

  • Fresh Olives, isn’t something that you eat raw. Unprocessed, straight off the tree, they are bitter, very bitter, and the green ones even more than those which have fully ripened to black.

  • We are our best customers: we (Gehrig Family) consume more than 1l our Extra Virgin Olive Oil per week!!