Frantoio Pietramontecorvino

The Apulia tradition since 1970

Frantoio Pietramontecorvino produces extra virgin olive oil from the best of the Province of Foggia, in Apulia.

Olive trees, grown across the most beautiful and evocative of the Mediterranean, give rise to varieties of olives excellent. These pressed within 24 hours of collection in order to maintain the freshness and fragrance of the fruit make this’ oil an oil of great value. The extraction is strictly cold.

The merits of the olive oil

Extra Virgin Olive Oil: healthy food and genuine

The modern consumer of olive oil, as demonstrated by studies conducted nationally and internationally, has few cognitive tools that enable them a choice and an evaluation of the “objective” of the quality of the oil it consumes. This text will be provided the basic elements for the evaluation of the organoleptic quality of the oil.

The Color of Extra Olive Oil

The color of the oil depends on the quality of yellow pigments (carotenes) and green (chlorophyll) present. These, in turn, depend on many factors such as variety and stage of ripeness of the olives, extraction technology, conservation. The color, in an absolute sense, is not a reliable indicator of the actual quality of the oil. The color yellow, more or less, or more or less green is not exactly related to the objective quality of the product.

Olive Oil is good when …

Wanting to provide a simplified reminder to apply and experiment with oils that we taste, we could say that the oil is good when: – sniffing feel a more or less intense odor reminiscent of fresh crushed olive, or a stinging sensation, fresh and pleasant of freshly mown grass, with notes that remind us of the tomato leaf, artichoke and / or odor of green fruit such as apple. All of these feelings is commonly referred to as the “Treaty of oil” – tasting it from a leggerasensazione bitter or spicy base of the tongue. This sensation is due to the presence of phenolic compounds, natural antioxidants which protect the oil during storage.