{"id":20955,"date":"2025-07-23T12:50:52","date_gmt":"2025-07-23T10:50:52","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=editorial&p=20955"},"modified":"2025-07-23T20:01:32","modified_gmt":"2025-07-23T18:01:32","slug":"how-to-recognise-a-quality-oil","status":"publish","type":"editorial","link":"https:\/\/shumans-monini-stage.ccws.it\/en-gl\/article\/how-to-recognise-a-quality-oil\/","title":{"rendered":"How to recognise a quality oil"},"content":{"rendered":"\n
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ORIGIN<\/h6>\n\n\n\n

Origin alone is not a guarantee of quality, because oil is good when it\u2019s made well, and regardless of where olives are grown, they can have qualities and<\/p>\n\n\n\n

defects, like all produce.<\/p>\n\n\n\n

Nevertheless, the careful selection of cultivars and the typical climate of some<\/p>\n\n\n\n

Italian regions such as Umbria, Tuscany, Puglia and Sicily, and of some spe<\/p>\n\n\n\n

cific areas in the Mediterranean, facilitate the production of fine oils.<\/p>\n\n\n\n

European law prescribes that the front label must indicate the oil\u2019s country of<\/p>\n\n\n\n

origin (link to Rules for the Trade of Olive Oil), and for this reason our products\u2019<\/p>\n\n\n\n

labels say \u201cfrom olives harvested and pressed in Italy\u201d, \u201c100% Italian\u201d or \u201cfrom<\/p>\n\n\n\n

olives harvested and pressed in the European Union\u201d.
<\/p>\n\n\n\n

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<\/p>\n<\/div>

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<\/div>\n\n\n\n

THE IMPORTANCE OF PROCESSES<\/h2>\n\n\n\n
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During the ripening phase, called veraison, olives change colour several times: from green to yellow, to reddish, to purple, to brown, to black. Each variety has an optimal degree of maturation; extraction during this stage best enhances the oil\u2019s sensory characteristics and achieves the best fragrance and flavour.<\/p>\n\n\n\n

Like wine and other natural products, from year to year oil is the result of a number of factors that can affect its characteristics.<\/p>\n\n\n\n

\n<\/div>\n\n\n\n
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An example is the amount of rain that the trees may be exposed to during the season, which can cause significant variations in the bitterness of the product.<\/p>\n\n\n\n

In this regard, it is not uncommon to hear terms such as \u201cfirst cold pressing\u201d or \u201ccold extraction\u201d \u2013 two denominations allowed by law that consumers associate to a specific quality meaning.<\/p>\n\n\n\n

\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div><\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
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\n\n\n\n

During the ripening phase, called veraison, olives change colour several times: from green to yellow, to reddish, to purple, to brown, to black. Each variety has an optimal degree of maturation; extraction during this stage best enhances the oil\u2019s sensory characteristics and achieves the best fragrance and flavour.<\/p>\n\n\n\n

Like wine and other natural products, from year to year oil is the result of a number of factors that can affect its characteristics.<\/p>\n\n\n\n

\n<\/div>\n\n\n\n
\n
\n\n\n\n

An example is the amount of rain that the trees may be exposed to during the season, which can cause significant variations in the bitterness of the product.<\/p>\n\n\n\n

In this regard, it is not uncommon to hear terms such as \u201cfirst cold pressing\u201d or \u201ccold extraction\u201d \u2013 two denominations allowed by law that consumers associate to a specific quality meaning.<\/p>\n\n\n\n

\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div><\/div>\n\n\n\n
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THE SEVEN GOLDEN RULES<\/h6>\n\n\n\n

These are the seven golden rules we follow<\/strong> to obtain a perfect oil.<\/p>\n\n\n\n

1. We use only healthy olives from young trees, in well-irrigated, parasite-free olive groves.<\/p>\n\n\n\n

2. We choose olives ripened in a favourable climate, in regions naturally suited to olive growing.<\/p>\n\n\n\n

3. We pick olives directly from the tree, either manually or mechanically, in nets placed under the tree; we never collect olives that have fallen to the ground.<\/p>\n\n\n\n

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4. We only use olives picked at the optimal ripening stage, when their fragrance is at its best, and we discard overripe olives.<\/p>\n\n\n\n

5. We transport olives to the mill in well-ventilated crates, as plastic or fabric bags encourage mould growth.<\/p>\n\n\n\n

6. Crushing is carried out within 24 hours from harvesting, at the latest.<\/strong><\/p>\n\n\n\n

7. We use cutting-edge oil extraction systems, in accordance to hygiene standards.<\/p>\n\n\n\n

\n<\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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