Olive harvesting is an important task as it requires skilled labor and it ultimately determines the quality of the final product.
The best methods for harvesting are grinding, I.e. hand-picking of olives directly from the plant which allows for a lasting preservation of the integrity of the fruit; shaking, a mechanized process which harvests the olives by of the harvesting of olives by shaking the trunk or branches and scraping, i.e. collecting the fallen olives in nets and baskets placed under the trees.
The harvesting, the “cultivars” and the methods used are all aspects that determine the quality and distinctive features of the final product.
Our harvest begins when the olives begin to change color by showing a slightly darker skin. With this method, yield in oil is about 50% less than when the olives are fully matured, i.e.when they have changed color completely.
However, this method guarantees a high quality of the olive oils, rich in aromas, flavors and with a balanced taste and also characterized by very low acidity. On the contrary, unripe olives give the olive oil an unpleasant flavor, as well as the totally black olives, which are almost without organoleptic properties.
The organoleptic characteristics of the olive oil are color, smell and taste, they depend on the natural compounds of the fruit. 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.
Masseria Ciura’s olive oils take their names from the historic characters of the farm and each taste corresponds to the character that distinguishes it.
The local Terre di Pastia with intense green color and brilliant yellow reflections is characterized by its intense flavor with notes of almond, artichoke and unripe tomato.
The classic Don Franco, yellow with bright green reflections, stands out for the smell of its tomato and artichoke notes with hints of thyme, oregano and herbs.
The elegant Donna Alba, intense yellow with light green shades and tomato notes.
The distinctive Cosimino with its bright color and its scent, characterized by fruity and herbal notes.
Over time, olive oil oxidation leads to it becoming progressively rancid. Therefore extra virgin olive oil must be protected from light, heat, and oxygen. It is advisable to store it in dark glass bottles or in stainless steel containers and always place it in a closed area away from light sources at a temperature of around 18°-23°.
These precautions are essential for storing the oil, otherwise you may experience increased acidity, flattening fruity notes or deterioration of the oil.
Extra virgin olive oil is an essential part of the Mediterranean diet. It is a low saturated fat dressing, the major responsible for cholesterol in the blood. It is rich in monounsaturated and polyunsaturated fats.
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. It facilitates vitamin D absorption by combating osteoporosis.
It is a valid anti-inflammatory and antioxidant thanks to the presence of oleocanal, a molecule that can inhibit inflammatory enzymes.
Extra virgin olive oil reflects the intense fragrances of the fruits from which it is extracted. It can easily enrich the dishes and exhalt the flavor while keeping its balance and taste.
The combination of oil and food requires a basic understanding of its organoleptic characteristics.
In fact, every type of olive oil differs for quality, taste, color and intensity. These are all characteristics which stem from the territory, the climate and the years of the olives. When tasting it, the positive components are clearly perceived in relation to the food to match.