Best
Olive Oil
Mediterranean Diet
From the olive groves to the mills, the
most natural processing is what defines the final aroma
and smooth quality of the best olive oil.
Harvesting the fruits in the proper manner is essential
to maintaining purity. From the branches to the glass
bottle of olive oil, utilizing the organic
agriculture Villa
Zottopera Olive Oil has been awarded several medals
for its extraordinary consistency in flavors.
It can be the climate of the Mediterranean
but in fact it is the respect and pride in which these
centuries old groves are being nourished day after day
as part of the ritual of the Rosso Family in Monti Iblei
countryside in Sicily.
The best olive oils are
made from hand picked olives just before they turn ripe
to get the perfect balance between the oil and acidity.
Any mechanically picking of the fruit will damage it
reducing the quality of the final product. The olives
are processed immediately after picking and not exposed
to moisture while they are waiting to be pressed. No
heat is allowed to be applied during this process, which
is why the term cold pressed
indicates a perfect production utilizing the traditional
method which insures the quality of the flavor and color
of the olive oil.
Olive oils are classified by the International
Olive Oil Council into four
categories. The classification is based on aroma, taste
and free fatty acid levels (acidity). The highest quality
oil is extra virgin. This is virgin
oil of perfect aroma and flavor and color with an acidity
of no more than .8%. Next is Virgin Olive Olive,
with perfect aroma, flavor and color but with an acidity
of no more than 2%. Then Olive Oil and Olive Pomace
Oil both are blended and refined combined with residues
of virgin olive oil, both containing an acidity level
of 1%.
For a taste of the best organic
extra virgin olive oil and to find out why
the Mediterranean cooking is so famous
and tasty try Villa
Zottopera Organic Olive Oil today.
Click
Here to Shop & Buy!
Monti
Iblei - Olive Press
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