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We clear on many types of extra virgin olive oil for sale

Olive oil typologies

There is a certain amount of confusion existing almost everywhere when it comes to identify the various categories of olive oil. Virgin, extra virgin, lamp, sansa, etc.
These various categories should clearly indentify which type of oil one buys and consumes, yet, often, they create mere confusion if not, at times, deceive the consumer to the only advantage of dishonest producers which take advantage of this lack of preciseness and increase their profits through the practice of food fraud!
It is not difficult, however to understand how to classify olive oil; we prepared a simple graphic which may help to better understand the various aspects of this subdivision

Olive Oil

Mechanical pressing

The extra virgin olive oil to be such, must be obtained only from the mechanical pressing of the olives
By mechanical pressing or extraction, we refer to any process intended to obtain oil from olives, utilizing exclusively mechanical tools, excluding any use of chemicals.
Mechanical extraction is the basic necessary condition to obtain virgin oil.
From the olives pressing you can get extra virgin olive oil, virgin olive oil and lamp oil

Extra virgin olive oil

For any type of olive oil to be defined extra virgin, it must be obtained, first of all, from the mechanical pressing of olives. It must answer to a series of chemical requisites, among which, the most important one is that the oil must have an acidity inferior to 0,8% ( the percentage of oleic acid cannot be detected by mere “tasting” , but through chemical tests).
Under the ”taste” point of view, the oil must manifest a “fruttato” (fruity) of oil, with an intensity superior to zero, and it must not contain any defect.

Virgin oil

Virgin olive oil must be obtained from olives through mechanical pressing and presents one ore more characteristics as follows: the chemical points of reference must be above some predetermined levels, the most important of them being acidity: the high free major acidity at 0,8%, but the inferior at 0,2%. It may contain defects, however not above 3,5.
The intensity level can be determined through the “tasting” of oil undertaken by a panel of professional expert tasters.

Lamp (burning) oil

Not edible
It is a type of oil obtained by olives pressed through mechanical system and it does not belong to the virgin types of oil. It is defined “lamp” oil precisely because, historically, it was one of the most popular means to give light, exactly through the well known and long used oil lamps.
These are oils which cannot be used as edible because their free major acidity is above 2%, and/or with a presence of defects superior to 3,5%.

The lamp oil can be chemically refined


The refining is a chemical process by which we extract the fat contained in certain substances.
Refining is the chemical process which allows to extract fats contained in some materials. It is through the refining process that seed oil is obtained.
When it comes to lamp oil, for example, the refining process eliminates all defects and upgrades the chemical elements, like acidity, within the limits consented by law. However, the oil which is obtained is pure fat matter, without smell and taste; totally neutral.
The lamp oil can be chemically refined

Refined Oil

The lamp oil can be chemically refined
Adding extravirgin olive oil to refined oil you get virgin olive oil
The extra virgin olive oil can be used to obtain virgin olive oil
Virgin olive oil / Extra virgin olive oil
The lamp oil can be chemically refined

Olive Oil

By adding a certain percentage of extra virgin olive oil to a “refined” type of oil, we obtain what can be defined olive oil.
Even though it is not a type of oil easily found in the market, it is in deed often used for can products, such as pickles in oil, tuna, etc

sansa oil

From olive mechanical extraction oil is pressed, along with solid material which is eliminated.
This solid material is called “sansa”. In some cases, this solid material is refined in order to further extract the fats which still contain. This kind of products is called raw olive sansa oil which is not edible, it is equivalent to the lamp olive oil.
If a certain percentage of virgin or extra virgin olive oil is added to the raw olive sansa oil, it becomes edible.

Food fraud

Often in supermarkets extra virgin olive oils are being sold which actually are not extra-virgin olive oil, a real food fraud It must be acknowledged that in tha last years great progress is being made concerning food fraud. However the problem remains concerning some degree of confusion with regards to the normative and regulations which should exercise control over the olive oil sector.
This unclear situation becomes fertile ground for all those oil producers who lack ethical principles and professional behavior, giving rise to all sorts of food fraud which range between oil sold as Italian produced while olives are entirely purchased abroad as well as oil produced with blending of Italian oil with oil purchased abroad.
With reference to what has so far been explained these unscrupulous producers may even reach te point of using refined “lamp” oil and by adding to it a certain amount of extra virgin olive oil, introduce it in the market as extra virgin olive oil!
Even though it will not be the palate of the customers to suffer the fraud, yet all nutraceutical and healthy elements of that oil, as in the case of a good quality extra virgin olive oil, will be totally absent.
It must be added that even in the cases wherein a real food fraud cannot be detected, it still holds true that the elements provided by the law, so as to guarantee the genuineness of products, include such a wide range of typologies of oil, with so many different characteristics among themselves, which make it almost impossible to the customer to properly distinguish the sensorial characteristics such as smell and taste along with the important health components.
The consequence of this situation is that very high quality of extra virgin types of olive oil are badly penalized, whereas they would deserve to be further protected and singled out, due to their peculiar positive characteristics. In an offer basket such as the Italian olive oil market (limiting the market to the Italian one) it may become rather difficult for a consumer to make the right choice which can guarantee the purchase of an excellent product This is the main reason why Oliving is born. Its purpose is to play the role of a “filter” available to the olive oil consumer providing exclusively guaranteed high quality brands of extra virgin olive oil.

Today we suggest you...
Itaca Bio extravirgin olive oil
Extravirgin olive oil medium fruity
Itaca Bio
Passion and love for their land together with solid technical skills have brought Frantoio Valtenesi to achieve this excellent oil which has the most interesting features of the area of ​​origin, the Garda Lake.
The result is this type of oil which offers an extraordinary scent of olive fruity enriched by a most pleasant smell of ripe tomato and artichoke.
What is also outstanding concerning this type of oil is lasting effect of smell and taste with all its components!
€ 14.80 with VAT
Basil oil Frantoi Cutrera extravirgin olive oil
Basil oil Frantoi Cutrera
The Cultera family produces a type of Basil Oil which could be defined as the celebration of the Mediterranean taste!
Top quality of extra virgin olive oil coupled with basil aroma truly make this product suitable for all typical dishes comprised within the Mediterranean diet.
We strongly suggest to try it on top of a caprese salad, as dressing for your salads, on top of a rich bruschetta.
It matches perfectly as topping for a tomato sauce pasta, a simple, yet very tasty dish in the Italian tradition.
€ 8.70 with VAT
Cima di Melfi extravirgin olive oil
Extravirgin olive oil intense fruity
Cima di Melfi
Cima di Melfi olive oil takes its name from a cultivar which is not so well known but that possesses a marked and strong characteristic.
Thanks to realities such as  Mancino Oil Mill, Italian oil production is world famous for its great bio diversity;  Cima di Melfi cultivar is a prestigious example.
The mono cultivar oil which is being produced offers a yellow color tending to a greenish nuance. To the smell, it offers very original and unexpected scents, fruit of the power of bio diversity. Among many, these are the outstanding ones: apple, newly cut grass and mint.
Whereas to the palate it starts with a taste of sweet followed by a prevalent taste of apple. It continues with the taste of artichoke, reminding the consumer the authentic taste of a Puglia region oil.
Anyone wanting to try something different and original, this is the right type of oil.
€ 12.90 with VAT
Chili Oil extravirgin olive oil
Chili Oil
When the classical Italian red chilly is placed deeply immersed in top quality extra virgin olive oil, the result is of an exceptional level, both for the palate and for the creativity in the kitchen.
The spicy flavor can be enjoyed, however, never too strong. It is a type of seasoning considered most fit for palates loving to enjoy flavors pleasantly spicy.
In the kitchen, it can be combined with almost every type of dish. We can say that the limit is only where there is a lack of fantasy.
We enjoyed it to no end on a tomato bruschetta, with mozzarella cheese and capers. Just overwhelming!   
€ 11.90 with VAT
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