ORGANOLEPTIC EVALUATION: Extra virgin olive oil

CULTIVAR: Nocellara 60%  – Biancolilla 40%

GEOGRAPHIC AREA: Province of Caltanissetta

ORIGIN: Company olive grove

ALTITUDE: 300-400 metres above sea level

METHOD OF HARVESTING: Manual stripping

METHOD OF EXTRACTION: Continuous cold cycle

APPEARANCE: Unfiltered, natural settling

COLOUR: Golden yellow with green highlights

AROMA: Herbaceous, floral with notes of tomato and slight hints of artichoke. Scent of almond.

TASTE: Fruity, with well-balanced bitter spicy notes. Average persistence.


SUGGESTED USE: Roasts, fish, game, soups

Analysis chart for extra virgin olive oil

Some helpful information for knowing more about extra virgin olive oil:

  • Olive oil is the vegetable fat which is obtained by the simple crushing of olives and separation of the oil (by pressure or centrifugation) without any chemical treatment in a uniquely physical process that preserves the genuineness of the product.
  • The adjective “Virgin” used to classify some olive oils indicates that the product has come directly from the olives without any chemical processing, unlike the categories “Olive oil” and “Olive residue oil” which have undergone treatments of refining or chemical extraction.
  • The “Extra Virgin” category is the product of higher quality than the simple “Virgin” category.
  • “Extra Virgin” and “Virgin” olive oils – products obtained directly from the fruit of the olive fruit without any other processes – can be found on the market.
  • The law states that oil in the “Extra Virgin” category must possess the olfactory and gustatory sensations of “fruity olive oil”, that is, recall the fruit of the olive and be totally free of defects, or rather the absence of unpleasant olfactory and gustatory sensations that are sometime overly harmful to health.
  • Leaving untouched the presence of fruity olive, the presence of one or more defects is tolerated for the “Virgin” category.
  • By law, the “Extra Virgin” category must possess chemical and thus nutritional qualities higher than those of other oils.
  • The acidity of oil is not perceptible to the taste, but can be determined only in the laboratory.
  • Among vegetable fats, olive oil is the most resistant to the high temperatures reached only during cooking (frying), and is thus the most suitable.
  • Due to its olfactory and gustatory sensations, it lends itself to be used not only as a means of cooking (frying), but also for uncooked dressings and for many gastronomic preparations, because it is able to interact synergistically with other ingredients.
  • Compared with all other food fats, it has a higher nutritional value due to its fatty acid composition and the presence of natural antioxidants and vitamins.
  • The sensations of bitterness and spiciness, due to the beneficial presence of natural antioxidants, can be exploited in gastronomy.

Oil ``Il Duca``