Olive Oil

Olive oil (extra virgin or not) is no more fattening than that of seeds for the simple reason that all oils have the same calories and its presumed digestibility (oils, peanuts, sunflowers, etc.) have no scientific foundation, is indeed the olive oil that can boast an excellet high digestibility, nutritional value and therapeutic use.
Olive oil - Ferrari FoodThe fact that the oil is extra virgin olive oil, which is extracted from a fruit and not from seeds, is of freat importance from a nutritional and organoleptic point of view, because in addition to unsaturated fats (very important for our health there are many other benefical substances in it.
Olives are the only fruits that can inmidiatly give a direct edible oil, no matter if it is done by phisical or mechanical processes, it will always expect the attribute of Virgin Oil to indicate that it was not subjected to any chemical process, but which is, on the other hand, necessary to extract oils from seeds.


not be subjected to any chemical process and is not subject to filtration.


is not subjected to any chemical process, but is subject to filtration with filters carded cotton.


is oil that havs undergone a refining process (unpleasant odors and tastes are eliminated) by adding a percentage, which can vary, of extra virgin olive oil.

The variety is a characteristic of the Liguria region specificly Taggiasca that dominates in the province of Imperia, they get a low acidity, golden yellow oil, with greenish hues, of a very delicate nature, very faint aroma with distinct components of dried fruit and pine nuts, qualities that makes it the prince of sweet oils. 

Mr. Ferrari at work! Ferrari Food

The harves phase is of great importance. Even more important for the fruit's healt and the havesting techniquest adopted. 

The only olives, good for the extraction of high quality, are those attached to the tree It's exluded the praticeof collecting on the ground.
The practice of using ntes under the trees also helps in collecting the olives that fall spontaneously in advance, perhaps not healthy and certainly not fresh, causing high acidity to the oil produced. 

One of the best collecting methods (we use) is that of a device that vibrates causing automatically the fall of perfectly riped olives, which are collected and immediately taken to the mill within 24 hours. 

The mill from wich we get a quality oil is still the traditional types pressed by stones, where the olives after being crushed with the stone, becomes a paste and is placed over a traditional disk crusher. 

Pressing the following kneading which is a gentle and continuous mixing of the oil paste. 

The extraction leads to the final separation of the three components of the compound: some elements are liquid oil and vegetation water, the other, the pomace (solid waste), the method consist in using traditional presses, pressing the kneaded paste so it facilitates the release of the mosto. 

The oil is not filtered (MOSTO) it will have an opalescent appearance due to the presence of residues of olives and, if not bottled should be decanted a couple of times to eliminate the "established". 

While the cultivar Taggiasca produces an oil that is best savoured when Mosto, some cultivars produce an oil that must be filtered. 

The filtering takes place with carded cotton filters or paper, which serves to realase the oil from the "estabilished", which is formed at the bottom of the container that for some kinds of olives is necessary because unlike Taggiasca, their remainings may be subject to fermentation and may produce unpleasant odors.