- 1. Cold Extraction Process: Our Extra Virgin Olive Oil is extracted through cold pressing of the olives, a process that never exceeds 27°C. This method preserves all the bioactive compounds of the olives, such as polyphenols, vitamins and essential fatty acids. Cold extraction prevents the product from undergoing alterations due to heat, thus maintaining the authentic flavor and nutritional benefits of the oil.
- 2. Low Acidity: To be classified as "extra virgin", Olive Oil must have a free acidity (expressed as oleic acid) of less than 0.8%. This is an indicator of the quality and freshness of the olives used, as well as the precision with which the entire production process has been managed. A low acidity indicates that the olives have been harvested and processed quickly, minimizing oxidation and decomposition.
- 3. Rich in Antioxidants and Nutrients: San Biase Extra Virgin Olive Oil is rich in antioxidants, such as polyphenols, which have anti-inflammatory properties and are beneficial for cardiovascular health. It also contains vitamins such as vitamin E and K, monounsaturated fatty acids (such as oleic acid), which help keep cholesterol levels low and can reduce the risk of heart disease.
- 4. Organoleptic Profile: San Biase EVO oil is appreciated for its organoleptic profile, which can vary from fruity, herbaceous, bitter, to spicy, depending on the variety of olives used and the growing conditions. This makes extra virgin olive oil a versatile ingredient in the kitchen, capable of enhancing the flavors of many dishes.
- 5. Absence of Chemicals: Another crucial element is that San Biase extra virgin olive oil is produced without the use of chemicals or industrial treatments. This makes it a 100% natural product, different from other oils that may undergo refining or treatments.
How to recognize quality?
San Biase extra virgin olive oil (EVO) is considered a high-quality product for several reasons that concern both the production process and its nutritional and organoleptic properties.
