OLIO Extra vergine di oliva.
Residenza Cornino 1656 Olio Extra Vergine di Oliva
At Residenza Cornino in bellatoscana we harvest our olives carefully by hand in October or November. We are proud to present the finest oil -Olio Extra Vergine di Oliva-.
Our olive oil is a precious exclusive natural product without chemical additives consisting only the olive oil from the first cold pressing and only olives from our own olive grove on the farm.
The olives are cold-pressed immediately after harvest at the ‘fattoria’, the olive mill, located near the farm. The olive grove is composed mainly of three types of tree species; Frantoio, Leccino and Moraiolo. The mixture of these species combined with the perfect warm and sunny weather here provides a first class product with exquisite taste.
Our olive oil has a low acidity below 0.8%. An EU regulation from 2002 established the concept of extra vergine which among other things ensures that the olive oil is produced without any chemical processes and has an acidity below 0.8 percent.
We treat our olive trees and olives with great care during the harvest. The olives are cold pressed immediately after harvest.
As well as the harvest, everything we do with the olive production is done manually with care and passion. We taste, bottle, label and pack the bottles on the farm for delivery to our customers in Sweden. We produce a small exclusive quantity of very high quality.
We extract approximately 1 liter of extra virgin olive oil from one olive tree …
The botanical genus name of the Olive tree is "Olea europaea". The olive tree's history is linked to man's earliest civilizations in Mesopotanien, Greece and Egypt. In Greek mythology, Zeus promised to deliver the major city of Attica to the god or goddess who contributed the most useful gift. Not surprisingly, the goddess of wisdom- Athena won with her gift of an olive tree which gave the useful nourishing olive oil and light via oil lamps. The story is described and presented on a boulder in tempel of Pathenon in Athens, Greece.
As well in the Bible there are many references to the power of the olive tree/olive oil. The Greeks brought olive oil and plants during their travels for more than 2,700 years when they colonized Italy, North Africa and Spain.
The Roman Empire was the main reason why the olive tree was planted and spread throughout Italy. Abbey gardens always contained olive groves. The Romans also made sure that the olive trees spread to the province of Provence.
Italy and Spain are competing for first place among oil-producing countries. The hilly landscape in Italy is ideal for olive cultivation. Only the Aosta Valley in the northwest lacks olive groves.
The most well known region for olive oil in Italy is Tuscany (bella toscana as one says) even though this region only accounts for 2-3% of the entire Italian production.
Olives are also grown in Greece, Tunisia, France, and the United States mainly in California
Olive oil consists of approx. 70% of monounsaturated fatty acid. This is a healthier type of fat. It reduces total and low-density lipoprotein (LDL or “bad”) cholesterol levels in the bloodstream, while raising high-density lipoprotein (HDL or “good”) cholesterol levels. High quality extra virgin olive oil, as ours, provides a high content of antioxidants, like polyphenols, vitamins E & K, chlorophyll and carotenoids. Antioxidants are key to strengthening the immune system and protecting the body from the damaging effects of free-radical molecules. The rest of the fatty acids are distributed on 1-10% 20-25% saturated and polyunsaturated. Olive oil contains no cholesterol. Olive oil contains anti-inflammatory agents, like oleocanthal, that act as a natural ibuprofen-like substance
Olive oil is the basis of everything in the Italian kitchen. Olive oil is good as it is, dipping white bread, to drizzle over the salad, using the carpaccio.
You can also flavor it with, for example rosemary, piri-piri, garlic or basil.