Dell’Orto’s olive press (certified also for the making of organic olive oil) uses the best oil-making technology available in the market while using the traditional granite wheel press along with most modern machines under nitrogen conditions to preserve its freshness. The cold extraction, with internal temperatures of 28 degrees centigrade, preserves in this manner the organic characteristics typical of extra-virgin olive oil of the valley Del Sele and the genuineness of the final product with a high level of polyphenol antioxidants that exercise notable health benefits.

The aroma of Dell’Orto’s extra virgin olive oil is characteristic of the fruity scent of the artichoke thistle and its green leaves. The eventual rich sediment is a symptom of authenticity because Dell’Orto extra-virgin olive oil is not  subject to certain filtrations that can alter the characteristics of the natural product.

The quality of the oil is the result of many factors, namely: the variety of olives, the ripeness, the method of harvesting and transporting the olives, the system of extraction, and  the method and the length of preservation.

The type of olives native to the Valle del Sele that are most common are the “carapellese” and the “rotondella” which give a distinguishing aroma typical for the olive oil produced in this region.

The olives must be harvested when they begin to change color. Otherwise, the excessive ripeness of the olives will modify the chemical components which will result in a flatter flavor with an increased chance of natural alteration.

Everyone knows that the most important thing to produce olive oil is the olive ripeness and the harvesting method. During the harvest anything that brings about damage or contact of the fruit with the ground predispose the oil to processes of deterioration that negatively influence its quality, acidity, elevated peroxide levels, etc.

Along with the harvesting method we give attention to what comes after, such as the transport from the field to the mill in aerated crates instead of burlap sacks to obtain the best high quality olives ready to be processed.

A high quality olive oil will never be obtained by starting with bad olives;  also, a poor method of producing the olive oil can ruin what began as a great olive harvest. For quality to the consumer, we attach great importance to the time and system of storage of the olive oil. It must be stored in containers of glass or stainless steel and protected from the effects of light, air and every foreign odor that can easily be absorbed by the olive oil.

Imported by Lurgio Imports
Narragansett, Rhode Island
© 2006