Extra-virgin olive oil

The Fattoria Lucciano Extra Virgin Olive Oil is the result of farming practices respectful of social and environmental realities.
The organic oil our visitors will taste in an olive-scented atmosphere, is extracted at the peak of autumn from the five cultivars grown on the Lucciano Farm (Frantoio, Leccino, Moraiolo, Pendolino and Maurino), through a meticulous and gentle pressing process.

Our extra-virgin olive oil is then transferred into stainless steel containers where it’s left to settle for a few days. Subsequently, the oil is poured into other stainless steel vessels, which are hermetically sealed. The oil is stored at a constant temperature of about 14° Celsius away from all sources of light, and only at the request of our customers is the oil poured into dark-glass bottles, in which eventually it finds its way into our customers’ kitchens.
The rich and changeable aroma of our oil is matched by a range of colours going from green to golden hues – a sensory experience that at the time of tasting evokes the nostalgic but energetic colours of autumn, combining fullness and lightness, and demonstrating that oil is an ideal companion for a vast array of foods.
The Fattoria Lucciano extra virgin olive oil is the result of farming practices respectful of
social and environmental realities.

Extra-virgin olive oil is an oil which has been extracted by mechanically pressing olives in a manner that does not alter the oil thus obtained. Moreover, only physical means can be used to carry out any treatment that is permitted by law, namely washing, decanting, centrifuging and filtering. The use of solvents or any other substance is prohibited.
The level of free acidity (expressed as oleic acid) must not exceed 0.8%, and the organoleptic rating must not exceed 6.5 (one a scale of 1-9).
Virgin olive oil is obtained through the same process as extra virgin one; however its organoleptic qualities are lower (minimum rating 5.5) and its acidity level can be as high as 2%.
All other types of olive oil available on the market undergo intense technological processing in order to make them suitable for consumption.
EU olive oil legislation, from origin to labelling, is substantial and constantly evolving.
The most recent regulations – see Commission Implementing Regulation (EU) No. 29/2012 dated 13 January 2012 on marketing standards for olive oil – set out standards that better protect consumers and producers who are committed to quality.
Extra virgin olive oil is obtained by simply pressing olives, therefore it’s precisely the flavour of olives that one should taste.
A high quality extra virgin olive oil produced by the same grower can never taste the same from year to year. Like any other “living” product, the oil from the current harvest changes through the months as the time for the new crop and the new oil approaches.
The extra virgin olive oil produced in Italy, a land of many climates and soils, originates from a number of cultivars, which in some cases date back to ancient times – a wide range of environmental and farming conditions translates into an actual sensory discovery for the adventurous palate.
Opening a bottle of premium quality extra virgin olive oil offers a feast of aromas reminiscent of the aromatic explosion of olives being crushed.
There are endless words with which we may endeavour to describe the sensory universe of extra virgin olive oils. Yet just trying to describe the olfactory sensations may prove a rather arduous task. How can we define the notion of fruity, fresh grass, or bitter, …... if we don’t immerse our sense of smell in these experiences?
Olive oil is a product that lends itself to serious fraud and adulteration. Hence we welcome more stringent and clearer regulations, complemented by ever more frequent quality inspections.
The addition of olive oil or virgin olive oil to extra virgin olive oil is the typical fraud. But the range of malpractice is much wider – from the addition of chlorophyll and beta carotene, which can cunningly give an olive pomace oil the appearance of an extra virgin olive oil, to more profound manipulations where very low grade olive oils that couldn’t be marketed as virgin or extra virgin are processed with chemical agents (e.g. the so-called deodorisation), which by law cannot be added to virgin or extra virgin olive oil.
When we buy extra virgin olive oil let’s consider how much labour has gone into producing it, and remember the strong connection existing between the olive tree and its fruit and the Mediterranean peoples. Let’s be aware of its qualities, and learn to identify it, avoiding wastage and storing it properly away from sources of light. Thoughts and actions that should come naturally.
Extra-virgin olive oil is an ideal and nutritious condiment. It should always be used in the right quantities and never left at the bottom of the plate where the food was served – if the dose is correct, the food will have permeated the oil, and the thin layer left on the plate is just waiting to be scooped up with a piece of bread and happily land in our mouth!