Our Extra Virgin Oil

Sabatini extra virgin (first cold pressed) olive oil is a creation of the millennial culture of Umbria. Man's passion for exquisite tastes and especially favourable climatic conditions create an extraordinary product - oil with perfect, original taste. A mixture of fruits from the varieties of olive trees Frantoio (30%), Leccino (30%), Moraiolo (40%) with a harmonious smell scent, emerald green colour and low acidity less than 0.50% - these are the typical characteristics of olive oil in lower Umbria. Harvesting is carried out from the end of October, during the whole month of November, by shaking the trees from the fruit from the trees. Thus begins a continuous production process that lasts for the next 12-24 hours and is divided into two phases. In the first phase, the olives are washed with a stream of water at room temperature, and in the second phase, the fruits are crushed, and the oil is squeezed out of them with the help of presses. Filtration is carried out naturally: the oil is left in the decanter, and, after the formation of a precipitate, it is passed through a 10-micron filter. The final stage of production is the bottling of the oil.

Characteristics of oil

Extra virgin olive oil is the only vegetable oil obtained only under pressure, without manipulation and chemical additives, in contrast to seed oils (soybean, peanut, sunflower, etc.). It contains vitamins E, A, K, D, which have antioxidant properties and create a protective effect on body cells. It has an acidity level of less than 1% (1 gram for every 100 grams). Extra virgin olive oil consists mainly of monounsaturated fatty acids. It contains the right amount of linoleic fatty acids, vitamin E, polyphenols and beta-carotene. The oil density is about 916 grams per litre and consists of almost 98% of a mixture of triglycerides.
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