Green extra-virgin olive oil with some yellow tinges.
Green fruity, of high intensity with definite hint of grass, green tomatoes and aromatic herbs.
It is lightly bitter and spicy of medium intensity to the taste with a delicate scent of flowers and leaves and a vanilla-flavoured aftertaste.
A good harmony and persistence.
Sensorial profile by the panel manager BIO- BIONOVELLO, Alfredo Marasciulo
In the biological farm I Carusi the harvest of olives develops with the traditional technique called “brucatura” (or grazing): we “swipe” our fists among the twigs (we sometimes use a rake to reach the higher twigs) and we make the olives fall dawn on some clothes which are spread out on the ground and then we harvest and transport them in some jute sacks.
This is undoubtedly the best method of harvesting able to offer an extra-virgin olive oil with an absolute quality because the olives are harvested once in a process, without any damages to the plant that could compromise the productivity of the next year.
Moreover, the olives harvested with the grazing technique are cleaner (this reduces the microbial load on the peel and consequently reduces the presence of hydrolytic and oxidative enzymes of bacterial and fungal origins) and they are not damaged.
The olives are stocked under a canopy in order to not to be affected by the increase of temperature, poured in a hopper and then brought to the defoliator and to the washing machine where they are deprived of all the impurities (leaves, twigs, dirt, etc.)
After the washing, the olives are ground in a mill through the use of some knives and hammers that are able to produce a greener oil, rich in phenols.
This process develops indoor not to make the volatile substances vanish because they are very useful – like the polyphenols that help the conservation of the oil – and away from the oxygen because it oxidises the product generating the peroxides.
After the kneading, the dough is brought to another tank where it is kneaded and diluted with the same water produced by the olives without any other addition, in fact the normal water should affect the last phase of separation of the oil from the water. After this last kneading the bough is pushed into the decanter that extracts the residual oil by centrifugation.
Technical file: extra-virgin olive oil
• Average altitude of the olive-tree groves: 10 m.s.l.m.
• Free acidity (% of oleic acid): 0,3
• Oil colour: green with golden tinges
• Oil smell: fruity with fresh tomatoes scent
• Oil taste: lightly spicy with a bitter almond aftertaste
• Variety of used olives: Moresca and Verdese.
• Period of olives harvest: September /October
• Maturation state at the harvest: not accomplished
• Harvesting method: by hand with the help of mechanical combs
• Milling method: continuous cycle system
• Type of available packs: L 5 – L 3 – cl 75 – cl 25
• Auto control Sanitary System: Yes
• Commercial outlets: retails in Italy and Europe
• Characteristics of the olive-tree grove: Canopy: umbrella shaped. Height: average, in order to favour the harvest
Let’s prepare the olive oil mayonnaise
INGREDIENTS (for 300 gr of mayonnaise):
1 teaspoon of vinegar
Filtered juice of a half lemon
250 ml of extra-virgin olive oil
1 pinch of ground black pepper
2 egg yolks
Put the egg yolks in a bowl with a pinch of salt, pepper and a teaspoon of vinegar. Knead the ingredients with an electric beater and drizzle the oil on it. Mix accurately, always in the same way, until you obtain a thick sauce. When you finish adding all the oil, join the lemon juice – continuing mixing – and, if necessary, adjust salt and pepper.
N.B. don’t curdle the mayonnaise, use room temperature oil and eggs and pay attention to separate very well the yolk from the egg white; do not add too much oil all at once because you would avoid the correct emulsification with the yolk.