How many varieties of olives exist?
5 – 600. Traditionally in Tuscany you find Frantoio, Leccino, Moraiolo and Maurino. The Pendolino variety is mostly used for pollination.
How old can an olive tree become, when properly maintained?
A few hundred years. The olive tree is known as one of the most resistant trees on earth. As long as the deep lying roots are not damaged, the tree can survive heat, frost and fire.
How old are olive trees when they first bear fruit?
5 – 7 years.
Do olive trees blossom?
Yes.
When?
In May.
When is the harvesting season for the olives?
It starts at the end of September and lasts until November, depending on the weather during the summer months.
Once the olives are ready to be picked, you harvest as soon and as quickly as possible.
Bad weather can delay progress into December. In order to achieve a low acidity, one harvests the unripe fruit because the riper the olive the higher the acidity.
How are the olives harvested at “Villa Igea?“
The way Villa Igea harvests is a combination of modern technology and traditional methods. Movable, pneumatic, comb-like fingers are held up to the branches on aluminium poles and the olives are brought down by a gentle tapping motion. The olives on the lower branches are picked by hand.
What does “First Pressing” mean?
It is a disused expression to empathize that only the mechanically obtained oil is used. Today, due to the European Law, one is obliged to state on the label: “superior category olive oil, obtained directly from olives and solely by mechanical means “ so that all chemical manipulations are excluded.
How many kilos of olives does a mature, healthy tree produce and what is the equivalent quantity in oil?
10 – 15 kg, equivalent to ca 1 kg olive oil.
How is the relation between 1 kg oil and 1 liter oil?
1 liter equals 0.9 kg
What does “Extra Virgin” mean?
Oil that has an acidity less than 0.8%. However, if the acidity level is higher, according to the European Law, the oil can only be called “Virgin Olive Oil”.
What is the acidity level of “Villa Igea’s Extra Virgin Olive Oil?“
Over the last 20 years our oil showed an acidity level between 0.11% and 0.40%.
How long will olive oil last?
If correctly stored, olive oil lasts for a long time, but after a year, it loses its nutritional value and healthy substances, vitamins and minerals. Therefore on the label you will not find an expiring date but mostly: “for greatest enjoyment serve within …..”
How should olive oil be stored?
Preferably in a dark place at room temperature, away from light and heat. It should never be kept in a fridge. The air, the sunlight and any flaking of the oil due to excessive cold, increase the oxidization process and lets the oil turn rancid. It is best to keep/buy olive oil in dark glass bottles and once opened it should be finished soon.
Does olive oil get better with age?
No. Oil is at its best immediately after pressing and during the first few months. It does not lose any of its characteristics within the first year. It is still acceptable after 18 months, but after two years, use it for cooking only, not on salads.
Why are some oils clear and others clouded?
Unfiltered oil is a sign that the oil is still fresh and new. Once this oil settles down after a few months, it is still fine, but the cloudiness clears naturally and the fruit particles remain on the bottom of the bottle. If the oil has been filtered before bottling, it will be clear.
What are the main features that one looks for when buying olive oil?
Nowadays, one can obtain a great deal by reading the label correctly.
It should be noted whether the owner of the brand and the oil producer are one and the same, and not just an indication where the oil was bottled. The origin of the olives should be clearly stated, and also where the oil was pressed and bottled. In the case of “Organic” or “DOP” oils, the registration label and the registration Nr. should be clearly visible. Most labels show a short analysis chart giving the acidity percentage and selected other data. The acidity is the important one, the lower the acidity, the healthier the oil. (i.e. the maximum acceptable level for Extra Virgin Oil is 0.8%).
There should also be some kind of taste reference such as “fruity”, “bitter” and “sharp”. These are the current EU accepted taste descriptions.
Is “Organic” or “Biological” olive oil important?
Yes, because it is not the only, but the best guarantee that the product is without chemical residue. There is a definite health aspect, consequently, going forward, customers are becoming increasingly aware of what they are eating, and are therefore consciously choosing fresh, chemical-free alternatives.
What are the specific features of “Villa Igea”, that makes it special?
The ideally situated olive grove, surrounded and protected by woodlands, the distance from towns and main roads, which serve as a natural screen against pollution and pests add to a very healthy production. The unique relationship between sun, sea and hills between the Apennines of Lucca and the Apuan Alps of the Mediterranean coast form an ideal microclimate at an altitude, approx 250m. All these attributes contribute to the mellow fruity and pungent taste, the aroma of green olives and the certified quality of our Organic “Villa Igea” Extra Virgin Olive Oil.
