|
|
|
|
|
THE EXTRAVIRGIN OLIVE OIL (ORGANIC)
The History of the Olive Tree Olive trees have always been a sacred plant both for men and the gods. A plant that has been cherished, adored, protected, cultivated and that has endowed civilizations throughout history with wellness and health, pleasure and nutrition. Still today its silvery leaves rustle in the breeze that blows along the slopes, flatlands and hills: a sign of fertile lands and good climate for man’s health.
The oil, that is the product of this tree, is like a
golden thread that links past and present civilizations. In ancient
times oil was loaded onto ships in terracotta vases and goatskin
containers and with all of its benefits it touched all of the people
along the Mediterranean coasts, from Syria to Palestine, from Greece
to Egypt. In Crete remains of rudimental stone mills were found
where the olives were crushed by hand and poured into stone basins.
The ancient Egyptians used this precious ointment to embalm the
deceased: the body thus anointed with olive oil was an indisputable
prerequisite for getting closer to gods. In Greece, the olive tree was a sacred plant dedicated to the Goddess Minerva. Legend tells us that a centuries-old olive tree rose on the Acropolis of Athens and was adored by the local people because it was said to have been planted by Minerva herself. The branches that spread out over the slopes of the Parthenon were used for braiding garlands for heroes and the oil extracted from the olives was offered as a prize to the winners of the Panathenian Games. Homer tells us that Odysseus had his marriage bed carved with olivewood and that the balsamic effect of oil was an indispensable component for men in battle. In Italy, an intensive diffusion of olive cultivation took place between the 6th and the 4th Century BC. The Romans planted olive groves in all of the territories they conquered and where they settled their legions. The oil’s therapeutic properties were widely acknowledged by the Roman people and they learned to oil their bodies with this rich balm in order to become more vigorous. In the winter, an oil supply was given to soldiers who smoothed in on their bodies to protect themselves from chill. After the dark period marked by famine and the abandonment of farmlands, that lasted from the 4th Century AD until the year One Thousand, it was up to monastic communities to reclaim the flooded lands and to plant new vineyards and olive groves beginning in the 11th Century. The olive tree reappears on the scene around the 14th Century and we find it depicted by an antique symbolism in the splendid iconography of that period and it will become an important protagonist, together with vineyards, during the Renaissance. In Tuscany, it will be the Medici family that boosts olive grove cultivation. They granted large plots of hilly terrain to peasants provided that they planted olive groves on the land. Thus, the foundations were laid for the cultivation of olives that are the solid tradition that Tuscany still enjoys today.
In Tuscany, olive groves were common as early as the period of the Etruscan civilization. The Etruscans used the oil for lighting, cosmetics and religious rituals, and as a part of daily nutrition. Today, Tuscany is worldwide renowned for its products, and olive oil is one of the feathers in its cap. Olive oil has always been an indispensable element in nutrition, the worship of divinities, funereal rituals and as a primary source of fuel for shedding light into the gloom of our ancestors’ nights. An integral part of the life of man, its branches still remain a symbol of union and pacific relationships. The Importance of Quality Oil The importance that oil takes on for our health has been attested to by the most authoritative scientific studies carried out on the qualities of extra virgin olive oil. In particular, thanks to its specific chemical, physical and organoleptic parameters, Tuscan olive oil possesses the very qualities and typical features that make it unique in the world. The low acid and peroxide values, the high content of polyphenols and tocopherols, the high percentage of mono-unsaturated oleic acid and of polyunsaturated fatty acids, are all elements that indicate a high-quality biological product, rich in precious substances for the human body. The typicality of Tuscan oil is also due to the presence of chlorophyll compounds that confer to extra virgin olive oil its characteristic green color and golden reflexes. Several factors contribute in making Tuscan olive oil even more unique. A climate that favors the plant growth, the existence of numerous varieties in our region, traditional cultivation methods that are strictly carried out from mid-October up to mid-December and, finally, oil extraction that is carried out following traditional techniques and methods. All of these features make of extra virgin olive oil obtained in this part of Italy an exclusive product. Olive oil therefore should be considered as a true nutrient, not just as a mere condiment. Its healthful properties are widely renowned: it’s a nutrient that is extremely easy to digest, it has antioxidant functions, and it helps blood circulation and hinders the absorption of cholesterol. The balance between saturated, monounsaturated and polyunsaturated fatty acids makes it consumable at any age: both children and the elderly benefit from it. The presence of carotenoids and a good quantity of Vitamin E, polyphenols, tocopherols and sterols hinder the absorption of detrimental cholesterol. Recent studies have further evidenced that the integration of extra virgin olive oil in daily alimentary diet reduces the onset of tumors. The Italian League for the fight against tumors suggests that poor alimentary habits should be avoided and that “the use of extra virgin olive oil, especially uncooked, as a condiment should be preferred”. The Val d’Orcia And Its Surrounding Land Amidst remote and woody hills that alternate with regular rows of stately cypresses, the olive groves emerge. A simple and perfumed evergreen whose colors enliven the surrounding Val d’Orcia countryside that is sometimes harsh and desert, sometimes soft and lush, where sunlight and wind are its vital resources. The wisdom of time is carved in stone in the Val d’Orcia. It is found amidst little antique chapels and hamlet churches, molded in its fields, in breathtakingly beautiful landscapes, in the lifestyle of its inhabitants marked by a simple rhythm and country fairs, on tables rich with scintillating flavors and pungent scents. In all of this, oil plays an essential role. In the enchanting landscape of one of the most varied and colorful areas of Tuscany, an oil rich in color and flavor is produced that has great balance, well defined quality and organoleptic characteristics as its foundation. Fruity flavor and scent that are accompanied by nuances of almond, artichoke and freshly trimmed lawn recall the virgin fragrance of the olive fruit. Bitter and spicy notes – typical of Tuscan extra virgin olive oil – are distinguishable at first taste. An indispensable ingredient for dressing panzanella (bread, tomato and onion salad) and ribollita (vegetable, black cabbage and bread soup), canapés and salads: oil is the basic element of traditional peasant cuisine, rustic and simple, made with genuine ingredients that allow the true flavors of food come out. The fresh and slightly aggressive features of olive oil produced in Val d’Orcia gives character to typical dishes and Tuscan food. The landscape and the table accompaniments are in perfect harmony. The Oil Produced By Agricola Belladonna And Traditional Processing Methods In this framework, the oil produced by Agricola Belladonna (SIMONELLI SANTI Farming Enterprise) finds its life. Run by over ten generations of agriculturists, the firm rises in the very heart of the Artistic Natural and Cultural Park of Val d’Orcia and is situated at an altitude of 400 meters above sea level where the clay and loam soil is well drained. Extra virgin olive oil produced by the firm has a characteristic green color with golden reflexes. Obtained from 80% Corregiolo olives, 20% Leccino-Moraiolo olives, it is a well-balanced, dense oil with very low acidity. Its delicate flavor is not aggressive to the palate. The round, soft and savory flavor has a spicy aftertaste, with nuances of almond and artichoke. This oil is particularly indicated in uncooked, simple, and not highly spiced or elaborated dishes, so that it can be appreciated at its best (e.g. canapés, salads, vegetables). In order to obtain a quality extra virgin olive oil, each processing phase must be followed carefully.
Belladonna’s oil is obtained following centuries-old traditional methods, whereby sporadic pressing takes place at cold temperature. The original stone mills crush with a slow and regular motion without a rise in temperature of the olive paste, creating a sweet, harmonic oil.
This traditional sporadic cold pressing creates oil with
a high polyphenol content that remains fruity and stable over time. The care paid to each phase of the process by the firm transforms the olives into oil and represents all of the qualities that make this land unique. Tradition Is Not Overlooked… The evocative processing with stone mills makes of Belladonna’s oil a product ideal for use in typical Tuscan dishes. Centuries of experience and the expertise of the firm take shape in the ultimate product that is a tasty and nutritious nectar. Fresh air and hard work, sunlight and soil yield a product that is appreciated all over the world and that is essential in maintaining the inner balance of our body. Val d’Orcia, an oasis of flavors and traditions, finds in its oil a product that is testimony to a coherent blending of taste and quality found in every product of this land. PROFILE - Extra Vergine Olive Oil “Dell’ Oliviera” of Biological Agriculture High quality olive oil originating from the hills of the Orcia Valley that are cultivated following strict biological planting procedures and being attributed the guarantee labels I.G.T. (geographical indication) and D.O.P. (product of protected origin) The organic olive oil is won from cold-pressed olives using traditional means and methods and is produced at the estate-owned oil mill in the old town center of San Quirico d’ Orcia. The oil has been granted the certification “Suolo e Salute” (soil and health) Varieties: 80% Correggiolo, 20% Frantoio (maximum yield 30 kg per plant) Soil: mixed loose soil, no hydric stagnation, good drainage, about 400 m over sea level Production procedures: After the optimum ripening process the olives are picked carefully by hand from the olive trees and brought to the oil mill. To avoid over-heating and fermentation the olives are washed and separated from leaves and branches and must be processed in between the next 24 hours. Being transferred to the heavy mill stones the olives are crushed and converted to pastry which then is spread on so-called “fiscoli” (discs). Olive oil is estracted by the discs being pressed together under high pressure by an hydraulic press and is collected in containers, then separated from the organic water and the final product is ready to be filled in bottles. The obtained quantity of olive oil is about 15 % of the original amount of oilves collected. Annual Production: 50 quintals (5000 kilos) of Organic Extra Vergin Oiive Oil Organ-analytical specifications: (ecological laboratory Ernesto Simonelli) Sensory Characteristics: Colour: Golden yellow with green reflection Odour: delicately and refined fruity Flavour: discreetly pronounced, rich and tasty Aftertaste: spicy, almond and artichoke flavour Density: consistent Max. Acidity: 0,40 % (oelic acid) Peroxyde Value: 8,3 Increased concentration of polyphenol that emphasises the high quality of the oil (HPLC analysis in cooperation with Florence University) Gastronomical Use: Goes particularly well with less aromatic dishes that allow the full appreciation of the magnificient characteristics of the olive oil (Bruschetta, Salads, Vegetables, etc..)
|
