EVO oil: understand the quality

Find out how it must be a real Extra Virgin olive Oil, like that of the Frantoio Pace.

It must be

V  FRUITY: a harmonious whole of olfactory sensations peculiar to oil obtained from sound, fresh olives, both green and ripe ones. The scents are different depending on the variety of the olives.

V  BITTER: taste peculiar to oil obtained from green olives or from olives which have turned dark (véraison).

V  PUNGENT: pungent tactile sensation peculiar to oils obtained at the beginning of harvest, mainly from green olives.

V  SWEET: pleasant, mildly sweet oil in which bitter, dry or pungent flavours are not dominant.

V  GRASS: flavour peculiar to some varieties of oil, suggestive of freshly mown grass.

V  ALMOND-FLAVOURED: this flavour can either be suggestive of fresh almonds or of dried almonds, which can be confused with an incipient rancid taste.

V  ARTICHOKE-FLAVOURED: very pleasant flavour of artichokes, peculiar to freshly produced oils.

It must not be

X  HEATED: flavour peculiar to oil obtained from piled up olives which have undergone a high level of anaerobic fermentation.

X  RANCID: typical flavour peculiar to all full-fat oils which have gone through an autoxidation process, due to the effects of prolonged exposure to air, light and heat.

X  TASTING LIKE WINE-VINEGAR: flavour peculiar to some varieties of oil, suggestive of wine or vinegar.

X  MOULD-DAMP: flavour peculiar to oil obtained from olives in which fungi and yeasts have proliferated as a result of the olives being kept in humid conditions for a long time.

X  METALLIC: flavour suggestive of metal, due to the effects of the oil being in contact with metallic surfaces in unfavourable conditions for a long time.

X  DREGS: flavour peculiar to oil which has been in close contact with dregs.

The organoleptic properties

The Extra Virgin olive Oil is recommended in any healthy, balanced diet as it is rich in polyphenols, vitamins and Omega-3. It prevents illnesses such as cancer, obesity, Alzheimer's disease, high cholesterol levels, arteriosclerosis, ulcer and other diseases affecting the digestive system and the cardiovascular apparatus.

The organoleptic properties of the Frantoio Pace Extra Virgin olive Oil are constantly checked and analysed throughout the production process. The chemical analyses carried out has pointed out that our oil has a free acidity value and a very low amount of peroxides, and its quality is guaranteed over time.

Ours olives

The various cultivars in our delicate Fruity Extra Virgin olive Oil and Intense Extra Virgin olive Oil are carefully selected according to their organoleptic characteristics.

This olive variety, originally from the Vulture area, has grown in Puglia for over 50 years and it gives our oil a ready-to-use, slightly bitter taste.

The high amount of crops, the size of the olive and its high concentration of oil are some of the characteristics that have made it so popular with farmers in the last 15 years.However, the delayed ripening and the difficulties in the olive picking are the reasons why its cultivation is currently being limited.

The use of this cultivar gives the olive oil a medium fruitiness of olive scent

together with other fruit fragrances, and a strong, slightly bitter taste with a light almond aroma. After years of high productivity alternate with years of low productivity other cultivars have gradually replaced it until its final disappearance.

Adaptability to any fields, precocity and the high amount of crops

are the peculiarities of this cultivar. Its good organoleptic characteristics give the olive oil an intense, fruity flavour and a harmonious taste with light almond, tomato and grass fragrances.

The oil produced from the Coratina cultivar has a fruity scent of unripe olives and a bitter,

slightly pungent taste, which both disappear in a few months thus making this oil well-balanced and very popular. The high amount of crops, the fruit size and the high oil content are just some of the peculiarities which have helped its good spread.

Thanks to the characteristics of the drupes and early véraison, a significant amount of olives is used as table olives. Yet a sweet, legume-and-grass-flavoured oil is obtained.

One of the good qualities of this cultivar is its precocity. It gives its oil a ripe-olive scent and a slightly pungent taste of almonds and tomatoes.

Why extra virgin olive oil?

  • It prevents diseases like cancer
  • Highest nutritional value
  • Rich in antioxidant polyphosphates
  • It lowers bad cholesterol
  • It helps the transport of vitamins