The Extra Virgin Olive Oil Candiloro is a blend of biancolilla and cerasuola olives: the sweetness of the biancolillas plus the pinch of intense flavor of the cerasuolas make together a gorgeous Extra Virgin Olive Oil.

On average, from 100 kilos of olives we extract 13 Lt. of Extra Virgin Olive Oil. The olives are pressed within24 hours after the collection, in order to leave intact its natural qualities. It is the same Extra Virgin Olive Oil that we use in our daily life. We are the first consumers of this golden product and we do demand that it must be the tastiest and the healthiest.

Our Extra Virgin Olive Oil does not contain any chemical agent or food coloring: it is a pure and natural produce, subjected one year after another to natural soft variations in flavor and color, but never losing its genuineness and unique taste.

Our production is very limited, but many are the requests. If you are interested in buying it, we suggest you to make an advanced reservation, before the harvest of the olives (last week of October), to not risk of going short of it. [order]


















The milling process
Within 24 hours after the collection, we bring the olives to the oil-mill to become extra virgin olive oil. Here, the tradition encounters the most modern technologies. The Extra Virgin Olive Oil’s extraction is realized through a continued-cycle oil mill, situated nearby the farm. First of all, the olives are shared from residual leaves and then softly washed with cold water. Straight after, they are subjected to a low-temperature pressing and crushing process, and then to a grinding-to-paste phase. Finally, the Extra Virgin Olive Oil is mechanically divided from water and husk, through a continued-cycle decanter.




















































Analysis and Bottling
Immediately after the milling, the Extra Virgin Olive Oil Candiloro is biologically and organically analyzed, in order to certify its quality. The organic analysis made this year (2009) say us that the Extra Virgin Olive Oil Candiloro, apart from being very tasty, owns all the excellent natural and healthy qualities of the best Italian EVOO [see analysis]
Then, it is stored into alimentary stainless steel containers (ISO 315), where it naturally praises for three months, letting the water and residual vegetable solid parts (called “murga” in our dialect) fall to the bottom of the container.
Before the next spring, the Extra Virgin Olive Oil is extracted from the containers, leaving the “murga” inside the containers . Finally, it is bottled as by law enacted.


































Some advices
The Extra Virgin Olive Oil is the olive juice. It naturally oxidizes with time, losing its healthy characteristics. To slow down this process, we suggest you to keep the precious bottles in a fresh and dry place, away from heat and light.
In that direction work our dark-colored bottles, which do not leave the light pass through, keeping intact for longer time the organoleptic qualities of our Extra Virgin Olive Oil. But, first of all, do not leave our exquisite produce on your shelter: it has to be consumed to be truly experienced…
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