Extra virgin olive oil has three sworn enemies, but with our help, he can defeat them all.
You read that right. Not one, not two but no less than three enemies… Like in a Sergio Leone movie!
Here are the protagonists of this Spaghetti Western:
Oxygen
Invisible, yet it gets up to all sorts of tricks. There’s no sneakier and more ruthless enemy than oxygen, and it threatens olives from the time of harvesting. To fight it, we use the wise art of manual harvesting so that the fruit is protected from oxidation. On top of that, we take the olives to the olive oil mill within a few hours of harvesting and we rely on a continuous cycle plant that prevents the olives, olive paste, and oil from coming into contact with air. Oxygen is outlawed in storage too. In fact, olive oil is bottled and stored with a nitrogen headspace.
Light
Olive oil is photosensitive, which means that its organoleptic features are altered if exposed to light. That’s why we have armed our bottles with dark glass, and we store them in an enclosed space away from any sources of light.
High temperatures
Heat can also damage olive oil. Keeping olive oil at an ideal temperature of 16–20° Celsius means preserving its properties. Temperatures that vary considerably reduce the storage life of extra virgin olive oil.
So, just like Batman needs Alfred Pennyworth, our SuperEVOO needs backing and collaboration too.
By taking these precautions during harvesting, production, and stocking, we win: we manage to stop the oxidation process that reduces phenolic compounds, fundamental antioxidants with countless healthy properties.
Only with this care can we bring you a product with unchanged organoleptic properties, scent and taste.
Now it’s your turn. Be like Robin. Be providential, take good care of your olive oil, intervene at the right moment: keep it in a closed place, away from light and heat sources, and always put the cap back on the bottle. You’ll see, everything will run smoothly — like olive oil!