A success nourished
by love for the earth
In prosperous Puglia the
Extra virgin olive Oil
of Masseria Ciura was born
Bring tradition to the table
Discover the Masseria Ciura Oil
FOR THE EARTH
In prosperous Puglia, a land with an ancient olive oil tradition, the extra virgin olive oil of Masseria Ciura was born. In this land, the Mediterranean climate and the shallow and rocky lands have made some unique olive oil productions famous.
The Masseria Ciura Extra Virgin Olive Oil is produced by the same name company, owned by the dynamic Donato D’Agostino. It has won many awards thanks to the clever care of olive groves, from pruning to harvesting, respecting tradition. The olive oil produced has excellent organoleptic properties such as low acidity, taste, intense color and an excellent retention of the characteristics over time. It has a great cultural value because it is connected to its territory and tradition.
Olive harvesting is an important task as it requires skilled labor and it ultimately determines the quality of the final product.
Slightly darkened olives guarantee a high quality of the olive oils, rich in aromas, flavors and with a balanced taste and also characterized by very low acidity.
There are three types of extra virgin olive oil: slightly fruity, sweet and delicate, with a hint of spice, and medium intense fruity tones, with bitter and sharp notes. onemque.
Extra-virgin olive Oil must be protected from light, heat, and oxygen.
Thanks to its rich structure of polyphenols, tocopherols (vitamin E) and carotenoids, it helps to combat free radicals and oxidative stress by slowing down the natural cellular aging process.
Extra-virgin olive Oil is a versatile olive oil for both preparation and seasoning of every day dishes, to exalt the flavors without weighing them down.
The skilful care of the olive groves, from pruning to harvesting, made strictly by hand, are fundamental elements for the production of a quality extra virgin olive oil.
The harvest time is when olives start becoming darkened and the color of the peel changes from green to pink-purple. After harvesting and before being crushed, the olives are stored in special perforated boxes.
The storage phase is undoubtedly one of the most critical of the entire process. In fact, avoiding to keep them amassed for a long time, the olives do not get damaged and do not ferment.
The cycle ends with the milling, carried out cold within six hours from the collection, so as to avoid the risk of rancidity with consequent increase in acidity and loss of phenols. Certainly, the quality of extra virgin oils also comes from the combination and synthesis of different factors, such as climate, soil, cultivars and agronomic practices.
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