EXTRAVIRGIN OLIVE OIL

The 'L' Albero del Bucciantino' Extra Virgin Olive Oil on sale on our site is produced with olives coming 100% from Italian territory, both from our own olives and from producers selected for their qualities. The extra virgin olive oil 100% Italian virgin "L'Albero del Bucciantino" is available in the 3 liter bag in box format and in the practical reusable aluminum bottle. The main cultivars present in the olive groves are Leccino, Gentile di Chieti and Coriana. The harvest takes place with earlier than ripening, in the veraison period when the olive is changing from green to purple, and it is the perfect time to obtain an excellent qualitative yield, to the detriment of quantity. Once harvested the olives are taken to the mill and pressed on the same day, with a modern continuous cycle mill and then immediately packaged after an initial light filtering to eliminate processing waste. The rest of the production remains at rest in steel drums and packaged before the Christmas period.

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Bottle of Extra Virgin Olive Oil 0.5 liters for the 2024 2025 olive oil campaign

a partire da €9.90

0.5 liter bottle of Extra Virgin Olive Oil 2024/2025 Olive Oil Campaign, The main cultivars present in the olive groves are Leccino, Gentile di Chieti and Coriana. The bottle is made of reusable aluminum and can be easily refilled using the tap on the bag in box
GAG IN BOX of Extra Virgin Olive Oil 3 liters for the 2025 2026 olive oil campaign

a partire da €45.00

0.5 liter bottle of Extra Virgin Olive Oil 2024/2025 Olive Oil Campaign, The main cultivars present in the olive groves are Leccino, Gentile di Chieti and Coriana. The bottle is made of reusable aluminum and can be easily refilled using the tap on the bag in box

HISTORY OF OLIVE OIL

The origins date back to 4000 BC. between Armenia, Palestine and some areas of Asia, it was initially used as a medicine, ointment and as fuel for lamps. Thanks to the Babylonians first and the Greeks later, a flourishing trade in olive oil was created throughout the Mediterranean basin. However, it is thanks to the Romans and the expansion of their Empire that the cultivation of the olive tree and the techniques spread of olive pressing. There was a setback with the Barbaric invasions, and in the Middle Ages it was above all thanks to the Benedictine Monks that the cultivation of olives was not lost and then began to spread again in production and trade after the Renaissance

HEALTHY PROPERTIES

Olive oil is defined as Extra Virgin because the extraction method, already known in ancient times, occurs through cold mechanical pressing without the use of chemical solvents as occurs with seed oils, and this system allows it not to be altered the degree of free acidity (the lower this value, the higher the quality of the oil) and makes extra virgin olive oil a 100% pure and natural product

When extra virgin olive oil is rich in unsaturated fats, it stops being a condiment and becomes nourishment for our body and our well-being. The early harvesting of the olives serves to obtain a higher polyphenolic content, which makes EVO oil a powerful natural antioxidant. Thanks to the presence of Vitamin E, it breaks down/reduces bad LDL cholesterol, slows down the action of free radicals, and helps in blood sugar control, favors the intake of Vitamin D2

An aspect that is often underestimated is the conservation of olive oil: light and air are enemies of the oil, and if poorly preserved, they irremediably alter its health properties, losing all those characteristics that make it green gold" , a panacea for body and spirit.

The containers into which the oil is poured must be cleaned periodically, especially before pouring in the new oil, and once packaged in dark containers that protect it from air and light, they must be stored in a cool, dry place.

In the winter the oil already freezes at temperatures around 8/10 degrees, in the initial phase you can see why small white balls form: this is synonymous with the quality of the oil, if it didn't freeze, it certainly wouldn't be oil. quality, but a poor blend of seed oils.