The harvest
Close to our producers
The olive harvest is a major event in late autumn. Our growers’ experienced hands gather aromatic olives. We harvest earlier than usual: the earlier the harvest, the more intense, aromatic, peppery and robust the oil’s aroma and flavour.
All Olio Nobile producers work with great attention to detail and exacting quality standards. For every litre of Olio Nobile, 10 kilograms of olives are carefully picked, carried and cold-pressed on the same day.
PIZZICA LA GOLA,
pleasantly peppery
Pizzica la Gola: a gently tingling, pleasantly peppery finish. For olive oil lovers, a distinctive hallmark and a real pleasure. Our special blend of five Tuscan olive varieties creates a fresh, rounded flavour, with a delicate balance of bitterness and pepperiness.
Frantoio approx.
%
Delicately bitter, pleasantly peppery
Leccino approx.
%
Aromatic, with a gentle tingle on the palate
Maurino approx.
%
Intensely fruity and pleasantly bitter
Moraiolo approx.
%
Fresh, fragrant and full of flavour
Pendolino approx.
%
Richly flavoured and mellow
EXCEPTIONAL QUALITY
CERTIFIED
Olio Nobile olives are processed as soon as they are harvested. They are cold-pressed at 27°C, filtered and bottled without exposure to air. This protects beneficial nutrients such as unsaturated fatty acids and phenolic compounds. Our excellent laboratory results enable us to obtain extra virgin certification and produce a fresh, delicious oil.
Olio Nobile
EU requirement
Polyphenol content
approx. 440 mg/kg
≥ 250 mg/kg
Acidity
approx. 0.20%
< 0,80%
Peroxide value
approx. 6.9 meq O₂/kg
< < 20 meq O₂/kg
Do yourself
some good
For flavour and wellbeing
Olive oil is rich in antioxidants: valuable polyphenols with anti-inflammatory and cancer-preventive effects. High levels of unsaturated fatty acids and vitamin E protect against heart disease and cellular ageing. Olive oil delights the palate and helps keep skin soft and healthy too.
Would you like to find out more?
TUTTE LE
INFORMAZIONI
How do I use olive oil in cooking?
Olio Nobile olive oils deliciously enhance all kinds of salads and bring out the flavour of meat when searing, roasting or braising. Our olive oil can be heated to 180°C. For many people who limit their butter intake because of high cholesterol, it is a suitable alternative.
Is olive oil good for the skin too?
Its high vitamin E content, together with unsaturated fatty acids and antioxidants, slows the ageing of skin cells. Applied directly after sunbathing, olive oil is also said to reduce the risk of skin cancer.
Can olive oil be used on hair too?
Olive oil can also benefit the hair. Pure olive oil can be used as a hair treatment and is said to help with an itchy scalp, dandruff and split ends. It leaves hair smoother and shinier, provided it is washed out with a very mild shampoo.
How can I tell a good olive oil from a poor one?
Mass-produced olive oils are often blended to taste the same as the previous year’s oil. They also have relatively little aroma. A good olive oil has a pronounced flavour and aroma, with low acidity that guarantees its freshness.
How is olive oil bottled?
The longer olive oil is exposed to air and oxygen, the sooner it begins to deteriorate. The oil oxidises, becomes rancid and loses flavour and quality. After pressing, Olio Nobile oils are filtered, immediately bottled and labelled.
Why is olive oil so healthy?
Its ingredients provide the answer. Around 80% of olive oil consists of monounsaturated fatty acids. These are healthy fats rich in sterols, phenolic compounds, and aromatic and flavour compounds.
Does olive oil contain fat?
Yes, but healthy fat. Olive oil contains between 59% and 76% oleic acid, a monounsaturated fatty acid that not only lowers cholesterol but also improves blood flow. Olive oil itself contains hardly any cholesterol, but it does contain vitamin E, which has an antioxidant effect.
olio nobile
Glossary
As part of our commitment to transparency, we have created a glossary with explanations of terms relating to our products.
Acidity
Low acidity, also known as free acidity, indicates that olives have been harvested, processed and pressed with care. Under the EU standard, extra virgin olive oils may contain no more than 0.8% free fatty acids. Olio Nobile oils contain approximately 0.20%.
Certified organic
Organic olive oil certification is subject to regular, detailed checks by regional authorities. Only growers who use exclusively natural methods to treat their olive trees, blossom, fruit and soil are certified.
extra vergine — extra virgin
The highest quality grade and a mark of distinction. Extra virgin olive oils are premium oils whose properties have been checked and verified through demanding laboratory tests. To qualify, they must contain at least 250 mg/kg of polyphenols. Olio Nobile oils achieve 400 mg/kg.
I.G.P. certification
Indicazione Geografica Protetta, for olive oil from Tuscany. The Consorzio dell’Olio Toscano certifies and guarantees its 100% Tuscan origin. Olio Nobile oils undergo sensory testing and laboratory analysis by the Consorzio. The I.G.P. certificate appears on the neck of every bottle.
Cold-pressed
The harvested olives are made into a paste, then stirred and mixed under vacuum in modern machines or presses for no more than 20 minutes at a maximum temperature of 27°C. Higher temperatures and longer pressing times destroy vitamins in the olives and alter the flavour.
Mechanical extraction
Mechanical extraction means that olive oil is extracted from the olives solely by mechanical means, rather than distilled with added chemicals and heat as in the production of refined oil. It is a basic requirement for both extra virgin and virgin olive oils.
Peroxide value
Peroxides form in olive oil when unsaturated fatty acids react with oxygen. The peroxide value is calculated as a quantity of oxygen per kilogram of fat. A low peroxide value is a sign of good-quality olive oil and is clearly reflected in its flavour.
Polyphenol content
Polyphenols are health-promoting antioxidants found in olive oil. They have anti-inflammatory and cancer-preventive effects. A high polyphenol content influences the oil’s freshness, flavour, shelf life and pepperiness.
