 Correct storage is critical to preserve nutritional qualities of extra virgin olive oil. The rule number one to get olive oil when its nutritional qualities are the highest level is to buy the most recent harvest. The rule number two is buying from a trusted producer, whenever possible.
Great! Now that you got a high quality extra virgin olive oil, how do you preserve its nutritional qualities? Storage is the most important element to preserve its qualities for a longer period of time. Olive oil enemies are: Oxigen, Light and Heat. If we protect it from these three elements we are doing the right thing. Oxygen - Freshly milled olive oil is packed with antioxidants (polyphenols), an indicator of quality. If you expose it to air/oxygen these qualities degrade quickly due to the oxidation process. So, always keep your olive oil well sealed. If you buy it in packaging bigger than one litre it is strongly recommended you bottle it in smaller and sealed containers. Light - Exposure to light causes a chemical reaction called photo-oxidation. Good practice is to keep it away from sunlight and always in dark colored containers. Dark glass, stainless steel or porcelain are ideal, certainly not plastic. Heat - Ideal temperature for olive oil is around 15C, it should never be stored in a warm environment above all if temperatures can go above 20C. Heat could turn it rancid. A sound practice is keeping just daily or weekly consumption in the kitchen if the environment is constantly warm. Remember! Olive oil is not wine. Its qualities degrade with age. In conclusion, always buy the current year harvest and to preserve its nutritional qualities, store olive oil in a dark and cool place.
0 Comments
 Every year between October and December, olive oil season reaches its peak. In fact, these days, olive farmers are constantly visiting orchards to monitor so called veraison process (invaiatura in Italian). Veraison literally means change of color which characterizes the ripening process. Olives are drupes: a fleshy fruit, with thin skin and central stone containing the seed. During the ripening process the olives’ color changes from green to black while going through several shades of purple/pink. An olive harvested too early, when still solid green, would produce an olive oil with a very strong and acerbic taste. On the other hand, if olives are harvested at the very end or after veraison process, the oil tends to have a fatty taste. The colour of the oil is also affected, from dark-green to yellow-green. Olive farmers will start harvesting the olives when they are in the middle of veraison, before full ripeness. We estimate that in four or five days at the latest, we will start harvesting our orchards. The season is expected to be abundant and of good quality. However, this is not a guarantee of high quality extra virgin yet! For excellent quality, it is indispensable to take the integral and fresh harvested olive fruit to the mill. A damaged fruit would cause excessive oxidation affecting the quality of the pressing output. As per tradition, our customers can start buying our new olive oil at a small discount on the full price. This year we are also offering new packaging. We introduced 500 ml and 750 ml bottles. For our new customers, that wish to try without committing to a larger order, we are offering 10 half-litre bottles at a very competitive price that includes shipping cost. To learn more please visit www.oliogorrasi.com.  On the market, there are hundreds of offers of Extra Virgin Olive Oil with prices ranging from less than €3 to more than €30 per liter. In most cases, these are products that are the result of refining or blends of oils of different origins. The standard, often mediocre, varies a lot.
Is it still possible for the final consumer to select and purchase a 100% Italian Extra Virgin Olive Oil of guaranteed quality? Yes, it is possible. Few common sense rules can help:
Azienda Agricola Gorrasi is a small farm that produces olive oil from olives grown and harvested from its own olive orchard. New olive oil will be shipped in about six weeks. For shipments within Italy shipping is free. For shipping within the European Union we apply a flat shipping cost of €28 which is about 50% lower than real cost. Special terms apply for group orders. Please contact us for a quote. Buy now on our online store.  10 second focus: buy your food directly from the producer. We produce Extra Virgin Olive Oil. 5 minute focus: If instead, you have five minutes to reflect about your food, please read below. All comments are welcomed. In high-income countries, consumer preference for local, unprocessed foods represents a growing trend. Scientific evidence is also suggesting that big food corporations (BFCs) are taking this aspect into account and diversifying their products. In fact, in high-income countries, BFCs are trying to respond to consumer demand with healthier foods, while in low income countries their offer is still based on more processed, fatty foods (see source note below). With this in mind, should consumers be appointing big brands the responsibility of meeting demands for low processed food? Not necessarily. There is a more effective direction which benefits all parties involved, producers and consumers. The time in which so called convenience food, provided by big brand, can be traded with higher quality at a fair price has come. Between big brand and the source of our food there is a long filière of economic subjects. With the advent of digital technologies, these subjects are no longer necessary. If we are wanting for authentic, quality food, let’s look no further than the actual producer who usually is “local”, “small” and most usually brand-less. Thus, are big brand foods bad? No. However, evidence and new technologies are suggesting that big brand is no longer the most efficient model to deliver natural, healthy food to customers. There is a more effective method: go directly to the source, to the producer. How can this be possible if, the big grocery store is within walking distance, yet the producer is nowhere within the same range? We are living in times where we address our questions to Google. So let’s indeed ask Google. There is a growing number of producers that are able to deliver quality food to our table, free of intermediaries. This yields at least two positives: 1) The responsibility chain is much shorter, we can address any issue directly to the producer who has no interest other than providing quality at a fair price. 2) We cut away a number of layers in the distribution chain that are no longer adding value but increasing cost. If you wish to buy Extra Virgin Olive Oil directly from the producer check our our website. Note “A number of studies now show distinct differences in the nutrient content of the same products of some multinational companies in different countries (35). This is of concern, as research suggests that there is increasing penetration by multinational food companies, such as Nestlé, Kraft, PepsiCo and Danone, in LMICs (editor note: low and middle-income countries), where consumption of unhealthy commodities is reaching levels presently observed in high-income countries (36).” Source  You need a litre of extra virgin olive oil, a handful of basil inflorescence and ten basil leaves. Pick the basil inflorescence in the morning, leave them to dry if they are dewy, then place them in a tightly sealed container. Add the oil, close and leave to macerate for three weeks in a dark, cool place. Add the basil leaves and leave to macerate for another week. Finally, filter and decant into small bottles: you will have an excellent seasoning to use with salads, pasta, minestrone, vegetables, soups… You do not have a garden where to pick basil? It is the right opportunity to invest in a small basil plant to keep in your kitchen. With a little sunshine and water, your small plant will yield enough basil for each and every one of your recipes. If keeping a basil plant alive is a challenge you are not willing to undertake, don’t worry, you can always purchase basil leaves directly from the shop.  While visiting a gourmet store, you may have come across aromatic olive oil and probably never thought that you could actually make the best one at home. In fact, nothing could be easier than preparing good aromatic olive oil. There are a few, simple rules to follow in order to obtain excellent results. The ingredients are: fresh aromatic herbs and high-quality extra virgin olive oil. If you grow the herbs yourself, pick them early in the morning. Then marinate the herbs and olive oil in a glass container for a given period of time. You are then ready to dress salads, vegetables, fish, grains etc. A bottle of aromatic olive oil, with a handwritten label, is also a great gift idea! So make sure to stay tuned on our blog for delicious aromatic olive-oil recipes and slow-food inspiration! 
In order to be classified as Extra Virgin, olive oil must possess specific qualities. These are defined by the European Union regulations 2568/91 and subsequent amendments. Chemical parameters such as pH (acidity) and peroxide amount, differentiate Extra Virgin Olive Oil from lower quality products such as refined oils or lampante. Organoleptic properties like spiciness, rancidity, mouldiness and fruitiness also contribute to the classification of Extra Virgin Olive Oil. These properties are, in fact, assessed by a panel of tasters. If the olive oil is rancid or mouldy, it cannot be marketed as Extra Virgin. This is the legal definition, which, unless you are a chemist, does not tell you much. Nonetheless, as a consumer, it is important to know that it is these particular chemical characteristics that certify a high-quality product. They indicate that the olives have been attentively cultivated, harvested and milled with care. For example, did you know that olives must be harvested when they reach a specific level of ripeness? Moreover, damaging the olives must be avoided at all times and they should be pressed within 24 to 48 hours of picking. The use of natural fertilizers such us plant-based or animal manure also greatly contributes to quality. Shown below are the chemical parameters and organoleptic properties of the olive oil produced from our 2017 harvest. The test report certifies that our product can be classified Extra Virgin Olive Oil.
 Does the title of this post sound a bit pretentious? Well, sadly, it’s true. Genuine, healthy food cannot be low cost. Products manufactured by the large-scale food industry can be, but the quality ingredients needed for a wholesome diet cannot be delivered to the public with prices that replicate those of food industries.
All across Europe, local family businesses delivering tasty bread, fresh, savoury meat, flavour filled fruit, etc. have fallen into decline over the last decades. Think for a second, when was the last time you enjoyed a tasty plum? Or bought some pears that didn’t perish within a couple of days? A growing number of people, if not all of us, has become accustomed to the food with non-existing flavour offered by the big distribution. Only an aging minority, witnesses of locally grown, authentic ingredients could tell you what a vegetable should taste like and when it’s in season. The quality of food in supermarkets is a disappointment, more harmful than it is nutritious. So, dear reader, if you’re interested in the topic and have read thus far, one must pose you the question: which category do you belong to? Are you a mainstream food consumer or an aging, more demanding consumer? If you are a mainstreamer, you most likely purchase your groceries from large chains, paying three for the price of one! Seems like a great deal no? Yet this is the precise moment economics kill quality. Why? Big scale producers, with unbeatable bargain power push down the prices of ingredients potentially at the expense of quality. Low-cost/low-quality ingredients increase margins. The traditional, local family business model has no chance to survive in this scenario, unless, two conditions are met:
Whether you follow the three-for-one sales or are more demanding when it comes to the provenance and quality of food please visit our Store and buy Extra Virgin Olive Oil directly from our olive farm.  More and more, Employers face considerable challenges in relation to health and well-being of employees. Wellness, working environment, health engagement, self-care motivation, fitness, etc. These are all investments that Employers do aiming at lowering health risk and at healthier employee population. What is the return of these investments? Attracting and retaining critical workforce and mitigate negative impact of poor health on operational costs.
It is also an acknowledged truth that poor diets are among the most significant causes of ill health. For example, poor quality nutrition associated with sedentary life are major factors of overweight and obesity. A growing trend among Employers: focusing also on nutrition and not just on fitness. Affordability and availability could be factors that are perceived as a barrier to access to healthy food. Extra Virgin Olive Oil for example, is a very important component of our our daily diet but often considered too expensive and/or not available in the desired quality. By reasoning along these lines, we came to the conclusion that offering our high quality produce of olive oil not just to end consumers but also to Employers buying on behalf of their employees could be a win-win solution. A solution that provides guarantee of high quality and a competitive price. How? Guaranteed quality - buying directly from the producer. We are an Olive Farm cultivating and harvesting our own orchards. No intermediaries and no unnecessary sophistications. We do sell what we produce and also consume ourselves. Competitive price - This is possible because pooling together a minimum number of buyers allows us to achieve cost synergies and consequently a more competitive price. We offer a wide packaging range from half-liter to 5 liter can . For more information about our packaging please visit our store. We can also personalize the label with Employer's logo and name. We take care of the whole process, from online individual order collection, to delivery to and payment. What about tasting our Extra Virgin Olive Oil before considering buying? Yes. It is possible, at no cost and also with no commitment! Learn More We have a 30-day, no question asked, cancellation policy. Once the order is submitted you can cancel it with a simple email to customerservice@oliogorrasi.com within 30 days. In case of cancellation we will refund 100% of your money within 14 calendar days from your cancellation request. Any transaction cost will be incurred by us. Following your cancellation, in case we require return of the product we shipped to you, the cost for the return shipping is also incurred by us.
For more information or clarification about our cancellation policy, please do not hesitate to write to us at customerservice@oliogorrasi.com. This is the rule of law and we follow it rigorously, but we do more to protect our customers... Either you pay by credit card or PayPal your are entitled to PayPal buyer protection. Furthermore, we are 100% confident in our product, a customer can return at no cost, at any time... not within 14 or 30 days as stated by EU consumer protection rules, literally "at any time" and 100% money back. Our Olive Oil is a real Italian product made with our own olives, cultivated and harvested by us. We are not mad, we genuinely believe that a satisfied customer is in our interest. What about if you receive the parcel seriously damaged? We will send you a new one, at our expenses of course. Unfortunately, during peak shopping periods couriers might deliver damaged parcels. It is not an obligation of yours, if you see that the packaging is damaged please "accept with reserve". It will help us claim back from the shipping company. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
AZIENDA AGRICOLA GORRASI
di Pasquale Gorrasi Via Madonna del Granato n.13 84069 Roccadaspide (SA) - Italia CF: GRRPQL62L22H394C P.IVA 05232090653 – REA Salerno n. 430495 |
