Extra Virgin Olive Oil

Description

The extra virgin olive oil has usually a golden yellow colour, sometimes with delicate green tones, with a marked perfume of the fruit and a slight hint of hay and tomato; it is rich in body and has a medium fluidity, with a rather intense flavour. It has a very low acidity. The olive is cultivated in the entire territory of Sardinia since prehistoric times by people of Minoan origin. In Roman times there was a significant economic development of olive growing. It was abandoned for all the following ages, until the period in which Sardinia was influenced by the Republic of Pisa.

Preparation

For the preparation of extra virgin olive oil, the olives must be harvested at the optimum stage of ripeness, within a period of time between the beginning of the veraison and a maximum, fixed annually and in any case not later than 31 January. Harvesting can be carried out either by hand or by mechanical means. In any case, techniques involving the collection of drupes that have fallen to the ground will be excluded. The olives harvested in this way must be crushed within two days of harvesting.