Quality of the extra virgin olive oil

How to go about making a good extra virgin olive oil

• Soil and climatic conditions

• The perfect soil for making quality extra virgin olive oil contains 20% clay and has ?a pH value of between 7.2 to 7.5 pH. Furthermore, low temperatures damage the fruit, affecting the quality of the oil.

• Olive Variety

• The characteristics of the oil vary greatly depend on the variety used.

• Cultivation Methods

• Fertilisation, pruning the plant, the irrigation of the land and protection against parasites affect not only the quantity of the crop but also its quality.

• Harvesting Period

• The later the harvest, the more the acidity increases and the amount of polyunsaturated fatty acids decreases, which are extremely important for your health.

• Harvesting Method

• The optimal harvesting method is done by hand, which reduces damage, allows for a less acidic extra virgin olive oil and the best organoleptic qualities.

• Storage

• The best way to store olives waiting to be milled is in perforated plastic cases that allow for better air circulation.

• Milling Period

• To get a good extra virgin olive oil, milling must take place within 48 hours of the harvesting the fruit.