Olive Gallery only produces EVOO (extra virgin olive oil) with the acidity level* lower than 0.10%.
In order to obtain the highest quality EVOO, our olives grow in a privileged environment, at 400 and 800 meters above sea level and where the sea breezes blow. To avoid damaging them, they are collected with the utmost care, between the months of October and November, when they are still green and when more nutrients are contained.
To maintain maximum freshness, minimize oxidation and finally obtain very low acidity level oil, our olives are milled and cold pressed in less than 6 hours after collection and the oil is stored in a hermetically sealed tank.
* What is the acidity level?
The quality of olive oil is determined according to the acidity level. The IOC (International Olive Council) determines that an oil is extra virgin only when it has been extracted by mechanical procedures, has an acidity level lower than 0.80% and does not present organoleptic defects such as bad odors. Once the oil has been extracted and before its commercialization, it is necessary to send samples to the corresponding official laboratory for analysis and, depending on the results obtained, its category is determined. This analysis consists, among other things, in measuring, in 100ml of oil, the % of oleic acid transformed into free fatty acid. That is, the level of acidity of an EVOO indicates its freshness and quality.
Thanks to a rapid procedure and early harvesting, OG oils have a minimum level of acidity and a maximum content of phenolic components (polyphenols).
It should be noted that polyphenols, especially OLEOCANTAL *, the most remarkable phenol of EVOO for its antioxidant and anticancer properties, are obtained only from green olives and for this reason the early harvesting is very important.
With a daily consumption of 15 to 20 ml of OG oil, you can experience all the benefits of the best EVOO.
* What is Oleocanthal?
Oleocanthal is one of the phenolic components contained in olive oil (Phenols, or polyphenols, are natural antioxidants present in vegetables.) There are many types of phenols but the best known are, for example, the catechin of green tea, the resveratrol of wine, the quercetin of apple and onion, the isoflavone of legumes and the oleocanthal of olive and its benefits are recognized for cardiovascular diseases and its anticancer effects. Oleocanthal is only present in superior category EVOO, from green olives. The research departments of Rutgers and Hunter universities in the USA claimed the importance of oleocantal by publishing, in the portal MEDICAL XPRESS, their studies and confirmed that it causes the natural death of cancer cells by destroying their vesicle.
The aroma and taste of OG oils are different.
First, its intense aromas of herbs, tomatoes and fruits, from the best olives, stimulate our nose.
They have a bitter taste and are spicy at the throat.
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