FAQ

What is a monovarietal olive oil?

Monovarietal olive oils differ from “blend” ones because they are produced exclusively with one specific olive variety, while others result from the mixture of different olive varieties stocks, added in variable percentages. One peculiar characteristic of monovarietal olive oils is their local connotation: every type is the expression and the result of a specific land.

What is “Dritta” variety?

“Dritta” is an ancient olive variety typical from Abruzzo, especially from Pescara province.

Which is the difference between extra virgin and virgin olive oils?

To be classified as “Extra Virgin” or “Virgin”, an olive oil must be obtained directly from olives, through natural procedures and without adding or employing any chemical products during the whole process.

This considered, an olive oil can be classified as “Extra Virgin” only if it does not present any sensorial deficiency, the yield median is more than zero and the acidity does not exceed 0.8%. A “Virgin” olive oil instead has some slightly detectable flaws, and its acidity level can reach up to 2%.

To be classified as “Extra Virgin” or “Virgin”, an olive oil must be obtained directly from olives, through natural procedures and without adding or employing any chemical products during the whole process.

This considered, an olive oil can be classified as “Extra Virgin” only if it does not present any sensorial deficiency, the yield median is more than zero and the acidity does not exceed 0.8%. A “Virgin” olive oil instead has some slightly detectable flaws, and its acidity level can reach up to 2%.

A special Panel, composed by professional trained tasters, registered at national level, judges the presence of possible flaws and the quality of the yield. The national bar is updated yearly by the Ministry of Agriculture, according to the European Regulation n. 2568/1991.

Why does the acidity of an extra virgin olive oil not affect its flavor?

With “olive oil acidity” we refer to the percentage of free fatty acids contained in 100 grams of oil, which can be measured only through specific lab analysis. It cannot be perceived, not even by a professional taster, just by tasting the product and it should not be confused with the sour and spicy marks that characterize Extra Virgin olive oil. The drupe is composed by a chain of several fatty acids, that break during the harvest, increasing the olive oil acidity.
This phenomenon is caused by:

• stale olives, that are milled only after many hours or even days from the harvest;
• excessively ripe olives;
• olives that have been damaged by insects (eg. olive fruit fly) or by machines, while the drupes were growing and ripening.

The most common causes of “mechanic damage” are improper use of equipments during the harvest, inadequate transportation conditions or inappropriate conservation methods.
Fatty acids are essential olive oil components, since they lend it its healthy and nutritional qualities.