Extra Virgin Olive Oil from Organic Farming

Authentic and genuine flavours characterize this oil, the result of the expert work of skilled farmers who work in the green Umbrian hills that surround Città di Castello, an important city in Umbria.

This Organic Extra Virgin Olive Oil is obtained from olives pressed within a few hours after they have been harvested, in order to keep all their excellent characteristics. The Ranieri oil is a filtered Extra Virgin oil, obtained from cold pressing, characterised by an unmistakable yellow colour and a delicate flavour.

The great advantage of organic is the guarantee of a product which respects the environment, healthy and certainly more natural than other products treated with chemicals.

But what are the characteristics of organic oil? Traditional olive oil and olive oil from organic farmings basically have the same features, though the olives to produce organic oil must come from certified organic farming. Therefore, no type of chemical substances can be used.

The main properties of organic oil are well known: it is a natural cholestorol regulator with an antioxidant effect, so it is a real cure-all for our circulatory system.

Italy is one of the first and best producers of olive oil in the world, an international excellence also in the context of organic oil production.

A curiosity: how many olives are needed to produce about one liter of extra virgin olive oil? It depends on the fruit, the climate, the olive grove, but we can say that about 6.5 kg of olives are needed to produce about one liter of extra virgin olive oil.

Oil can be defined “extra virgin olive oil” if all stages of production take place at a temperature below 27 °. Cold pressing allows to maintain the physical and nutritional characteristics of extra virgin olive oil unaltered and to preserve all the organoleptic characteristics.