{"id":2661,"date":"2019-01-28T14:53:27","date_gmt":"2019-01-28T14:53:27","guid":{"rendered":"https:\/\/leterrazzediserranova.com\/?p=2661"},"modified":"2019-02-14T10:10:27","modified_gmt":"2019-02-14T10:10:27","slug":"bio-extra-virgin-oil-and-its-characteristics","status":"publish","type":"post","link":"https:\/\/leterrazzediserranova.com\/en\/bio-extra-virgin-oil-and-its-characteristics\/","title":{"rendered":"Bio extra virgin olive oil and its characteristics"},"content":{"rendered":"

Bio extra virgin olive oil and its characteristics:<\/strong> the quality of olive oil cannot be the result of a combination of random events, having a significant impact on human health. The presence of oleic acid, a monounsaturated fatty acid that makes up 75% of olive oil, together with an important presence of polyphenols, are the determining elements behind the health benefits of extra virgin olive oil.
\nOleuropein and hydroxytyrosol, the main polyphenols contained in extra virgin olive oil, with their powerful antioxidant activity, protect cells from the oxidative damage of free radicals.<\/p>\n

Bogus oils or, oils with different origins to those indicated, present on the market, mislead consumers and harm honest producers who with great effort offer extra virgin olive oils of excellent quality.
\nMost consumers not only know no the difference between extra virgin olive oil and olive oil, but often confuse the organoleptic characteristics of the genuine product and quality, with the analytical faults. The case is that of the bitter taste and the spicy sensation present in different intensity in many extra virgin olive oils, which are wrongly interpreted as indicators of high acidity and low quality when, on the opposite, they are evidence of an extra virgin oil of excellent quality and attest to the presence of a large quantity of polyphenols, the natural antioxidants present in the olives.
\nThe Bio extra virgin olive oil and its characteristics is a “juice” of fruit and therefore must have vegetable scents reminiscent of grass, vegetables, while there must be no flavors reminiscent of fermentation.
\nApulia is the second organic olive-growing region in Italy with 14% of the agricultural area cultivated according to the biological production method.
\nBiological farming improves the health of the ecosystem and, in particular, biodiversity, biological cycles and biological activity.
\nOrganic farming:
\n– reduces to a minimum the release of residues into the soil, air and water, preserves soil fertility, consumes less energy;
\n– guarantees products that, because of the agronomic techniques adopted, are generally safer than others from the health point of view;
\n– guarantees the absence of OGM;
\n– protects the consumer through an inspection activity that involves both the production process and the final product.<\/p>\n

Extra virgin olive oil is the main food for a right diet so that, preserving it from chemical residues becomes an obligation. The apulian bio extra virgin oil serves to reaffirm the point: no residue, because it follows precise rules.
\nIt is Apulia’s organic extra virgin oil, the oil obtained and produced with olives from organic farming. It can be only extra virgin (acidity less than 1%) or virgin (acidity less than 2%), free of defects and abnormal flavors, controlled the activities of harvesting and storage of olives, oil extraction, storage and packaging of oil. These operations must be carried out in compliance with the good practice of the oil mill and in separate processing cycles from those of non-organic olives. In addition to organic system farming the land as well as the olive trees, the olives, must be milled at an oil mill qualified for Bio and inspected by the monitoring organisation and the Ministry of Agriculture.<\/p>\n

The organic olives must be milled within eight hours of harvesting; all machinery before and after, are washed to prevent the bio oil comes into contact with the oil produced through traditional processing.
\nTo obtain the “Product obtained from bio farming”, all the operators involved (olive growers, oil mills, bottlers and traders) must be subject to the control system of a body recognised by the government. All operations done on the farm and the movements of goods and materials must be recorded in special registers.
\nRegulation (CEE) n. 2092\/91 provides for a conversion period for tree crops of three years from the notification of bio production to the certifying body.
\nWhen done according to the good faith, the production of bio extra virgin olive oil preserves the organic substance, with an eco-friendly approach.<\/p>\n

In the production of our extra virgin olive oil \u201cUell\u00ec\u201d, we do not use mineral adjuvant, talc, or chemical enzymes to improve the yields.
\nWe grow our land without herbicides, pesticides and any product with chemical composition. For this reason, we produce at higher production costs than the average of our competitors.
\nThe culture of healthy eating is the guiding principle of Masseria Le Terrazze in Serranova and the conversion of our company for the production of bio Apulian extra virgin oil implements this will.
\nThe goal is also to restore value to a symbolic food.
\nMasseria Le Terrazze in Serranova is one of the few farms in Torre Guaceto, which offer rural hospitality and services related to the use of rural and natural coastal areas (cycling and walking in olive groves, oil tasting) ensuring added value to the oil produced by our monumental olive groves and contributing to the protection of the agricultural landscape:\u00a0here you can taste the extra virgin olive oil with its characteristics!<\/p>\n","protected":false},"excerpt":{"rendered":"

Bio extra virgin olive oil and its characteristics: the quality of olive oil cannot be the result of a combination of random events, having a significant impact on human health. The presence of oleic acid, a monounsaturated fatty acid that makes up 75% of olive oil, together with an important presence of polyphenols, are the […]<\/p>\n","protected":false},"author":1,"featured_media":2557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[],"_links":{"self":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/2661"}],"collection":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/comments?post=2661"}],"version-history":[{"count":6,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/2661\/revisions"}],"predecessor-version":[{"id":2747,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/posts\/2661\/revisions\/2747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/media\/2557"}],"wp:attachment":[{"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/media?parent=2661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/categories?post=2661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leterrazzediserranova.com\/en\/wp-json\/wp\/v2\/tags?post=2661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}