Extra virgin olive oil is much more than just a condiment: it is the symbol of Mediterranean cuisine, an ally of health, and one of the excellences of Italian agriculture. But behind every bottle lies a fascinating journey, starting from the olive trees and reaching your table. In this article, we guide you to discover everything that makes this product unique: how it is made, what its benefits are, and why choosing a quality oil truly makes a difference.
What is extra virgin olive oil really?
To be defined as “extra virgin”, an olive oil must meet specific chemical and sensory requirements. It must be extracted exclusively with mechanical processes, without the use of solvents or chemicals, and have a free acidity of less than 0.8%.
But beyond the technical aspects, what makes extra virgin oil truly special is its aromatic profile: fruity, bitter, and spicy in balance. Each region, each olive variety, and each processing method contribute to creating a unique and unrepeatable product. This is what distinguishes an industrial oil from an artisanal one, like our Sicanum, the result of a blend of Nocellara del Belice, Biancolilla, and Cerasuola.
How extra virgin olive oil is produced: from the field to the bottle
When you taste authentic EVO oil, perhaps on a slice of warm bread, you rarely think about the long journey it has taken. Yet, every drop tells a story of passion, territory, and respect for nature.
🌿 Olive Harvesting
It all begins among the olive trees. The olives are harvested at the optimal moment of ripeness, often by hand or with mechanical aids, to avoid damaging the fruits. Timing is crucial: no more than 24 hours should pass between harvesting and milling to prevent unwanted fermentation.
🏭 Milling and Cold Extraction
At the mill, the olives are immediately washed and crushed. The oil is extracted cold, below 27°C, through an exclusively mechanical process. This ensures the preservation of polyphenols, aromas, and nutritional properties.
🍾 Filtration and Bottling
After extraction, the oil is filtered to remove impurities and then stored in stainless steel silos at a controlled temperature, protected from light and oxygen. Only when it has reached the perfect balance is it bottled and ready to be enjoyed.
The properties of extra virgin olive oil that are good for health
Extra virgin olive oil is a true functional food, thanks to the numerous benefits it offers to our body:
✅ Rich in natural antioxidants: polyphenols counteract free radicals and slow down cellular aging.
❤️ Heart-friendly: thanks to monounsaturated fats, it helps reduce bad cholesterol (LDL) and increase good cholesterol (HDL).
🧠 Supports brain functions: promotes memory and protects nerve cells.
🌿 Natural anti-inflammatory effect: oleocanthal has properties similar to those of ibuprofen, but without side effects.
🍽 Perfect in the kitchen too: stable at high temperatures, it is excellent both raw and cooked.
In Conclusion: a daily gesture that is worth gold
Choosing a quality extra virgin olive oil means taking care of your health, enhancing your cooking, and supporting the work of those who, like us at Frantoio Silva, put passion and respect into every stage of production.
Each bottle tells the story of our land, Sicily, and the love for a tradition that is renewed every day.
