17,11 € – 27,80 €
Monocultivar Extra Virgin Olive Oil produced in Italy from Gentile di Mafalda olive variety. Product of a “Zero Residue” certified supply chain. This particular variety is the last Samnite germplasm, officially registered just a few years ago.
Mayonnaise, herb sauces, vegetable pâté, Pesto, eggs, Farinata, Focaccia, Pizza, salad, seeds and mushrooms, Pasta e Fagioli (pasta and beans), artichokes, asparagus and spinach, raw shrimps or prawns, seafood carpaccio, Baccalà Mantecato (creamed codfish), mashed potatoes, ice-cream, mousse, spreads.
Awarded by The Wine Hunter – Merano Wine Festival as an Excellence RED Product.
Residuo Zero Filiera Controllata
Campagna Olearia 2021
A shiny, dense, yellow garment.
It intensely smells of green tomato and aromatic herbs, with the triumph of basil leaves. A green nose sweetened by white fruit.
The gustative structure is extremely fine. Aromatic perceptions of pinuts and almond, accompanied by pleasant bitter flavors of fruits of the garden, such as cardoon and chicory.
A long pungent finish which reminds to red chili peppers.
Centuries-old plants: the youngest trees are 80 to 100. This Cultivar was “abandoned” in the 70s and 80s because of its low yield (in favor of the more productive Leccino variety) and subsequently revalued for its aromas and unique flavors. As it is incredibly resistant to adversities, this Cultivar has “self-selected” and adapted to the climate change over time. A “strong” Variety! Low yield but excellent quality.
Italy’s olive oil is different from the rest of the world as it has specific nutritional features, including a high content of chemical healthy components such as fat-soluble vitamins, tocopherols and β-carotene. Therefore, used in place of saturated fats of animal origins (such as cheese or animal fats), Italian extra-virgin olive oil provides a significant nutritional advantage for its high vitamin content (in particular Vitamin E, which is indicated to preserve the beauty of the skin and delay ageing), process antioxidants (polyphenols in particular), phytosterols and monounsaturated fat acids.
EVO (Extra-Virgin Olive) oil comes from ed from the crushing of fresh healthy olives, picked while still on the tree,
and is immediately bottled with the aid of mechanical supports and without the addition of any additives.
Its acidity level must not exceed 0.8%. Normal virgin olive oil, instead, is blended with refined oils, that is, processed with chemical agents such as benzene.
Its processing undergoes several steps which significantly reduce its quality (for example, Vitamin E deteriorates). It has an acidity of up to 2% and can also disrupt digestion.
EVO oil is one of the pillars of the so-called Mediterranean diet and, if consumed in the right quantities (the advice of specialists is to eat about 15 ml per day), it has many beneficial effects on a person’s health. It can reduce bad cholesterol (LDL) thanks to its phytosterol content and increases the level of good cholesterol (HDL) through monounsaturated fats, helping to keep arteries clean.
It promotes the assimilation of calcium, thus reducing the risk of osteoporosis. Also, it lowers blood pressure, reducing the risk of heart attacks and strokes; it helps to control post-meal blood sugar spikes in people with type-1 diabetes.
According to a study published by ACS Chemical Neuroscience and carried out by Dr. Amal Kaddoumi and other researchers from the University of Louisiana, EVO oil helps to delay the development of Alzheimer’s disease. Recent studies have also demonstrated that it is indicated in the prevention of breast cancer.
It is also used in the diet of children with hepatic steatosis (fatty liver disease).
On 1st December 2018, the Food and Drug Administration (FDA) officially changed the definition of EVO, extra-virgin olive oil, from a healthy food (or a nutraceutical supplement) into a medication, if taken and stored according to precise rules.
