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Best Italian Extra Virgin Oil Buy Online - Oleificio Stante
The extra-virgin olive oil is one of the Italian excellence, well known all over the world. Interest in Italian olive oil has been continously increasing and Foodexplore offers a wide selection in the online olive oil shop. Prices of the extra-virgin olive oil change according to the production year and quantity, but even in a good year the olive oil produced is never enough to satisfy the demand. This is one of the main reason why fraud is common in this field, where producers mix the extra-virgin olive oil with the normal olive oil. FoodExplore's suppliers are only high-quality producers in order to guarantee always an excellent and pure extra-virgin olive oil. Italy is one of those countries with the highest number of local cultivar of the Coratina variety. This variety is well-known for its peculiar spicy taste but for a long period it wasn't considered or appreciated by the general public . It has become more and more appreciated in the last few years. Other regions where olive oil is produced are SIcily, Tuscany, Abruzzo and Molise. Lately extra-virgin olive oil varieties from Nothern Italy have been gaining more and more attention. One example is the extra-virgin olive oil from the Garda Lake which is still only used by a small number of niche consumers due to the quantity produced and its peculiar taste.
The brothers Graziano and Vincenzo founded the Frantoio Oleario Stante in 2002 between the Abruzzo and Molise regions. Their aim was to produce high quality extra virgin olive oil, striving for an organic olive oil made with only one cultivar. The oil mill has modern and up to date machines which allow to work the olives without being invasive. The olive trees are spread between Abruzzo and Molise, on the hills of Trigno river's valley. Olives are picked and pressed within the very first hours after the harvest in order to avoid the oxidation of the polyphenols. The extra virgin olive range is wide; they offer organic olive oil from a single olive variety, olive oil from integrated farming, olive oil made with unpitted olives and also flavoured extra virgin olive oils. Believing that it is one of the best olive oils from central Italy, Foodexplore is proud to offer the Organic monocultivar extra virgin olive oil by the Oleificio Stante to you. The production of the olive oil begins when the olives are brought to the mill. The leaves are removed with an automatic defoliator. The olives are then washed and pressed. The pressing is the first phase of the real extraction, when the olives are crushed. Oleificio Stante carries out the pressing with two different machines; one with vertical disks which will deliver an olive oil with stronger and more intense flavours, and another machine for a softer pressing of the olives, which have been unpitted first. The result of the pressing is an olive paste. Then malaxing takes place, a process where the bigger oil molecules are condensed, at a temperature below 27°C in order to preserve the aromas and the quality of the olive oil. Finally the olive oil is cold-pressed by centrifugation still at a temperature below 27°C.
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