CASANUOVA DI AMA EXTRA VIRGIN OLIVE OIL

Olive Harvest and Oil Production
The olive oil comes from several varieties of olive trees, Correggiolo and Moraiolo, in particular. The olives are handpicked and then immediately sent to the oil press for grinding. Here the pressing is made with millstones, the extraction is therefore absolutely natural. The precious extra-virgin olive oil is ready to bottle. According to recent medical research, olive oil is known to have therapeutic qualities.
The oil is bottled without being filtered. It is done without any chemicals and with all olives selected carefully by hand. Because it is a natural product, it is probable that after a certain amount of time sediment could be detected at the bottom of the bottle. The product is perfectly good to use. However, once opened, the oil should be consumed within one year. All of this insures that the aroma and flavor are unmistakable. This is a product for enthusiasts of genuine authentic cuisine.

Uses
This olive oil is best for salads, bead dipping and naturally, the traditional bruschetta. In Tuscany, it is used also for the traditional cooking or sauteing other characteristic dishes of Italy. For the best conservation of the product, it preferable to not expose it to strong light or excessive heat. The "light" factor is why they bottle their delicious oil in dark bottles.

Are all olive oils created equal?
The elements of a fine extra virgin olive oil include:
* Olives that are handpicked (not collected on the ground or in nets). 
* The oil is produced at farms often connected with vineyards rather than at large corporate farms and factories. 
* The oil is made with olives ripened to a perfect state thereby resulting in oil with low acidity. The best oil has less than 1% acidity. 
* The oil is unfiltered, resulting in a rich dark color. 
* The oil contains no other types of oil, only that of olives.   

Notes regarding “extra virgin olive oil”
*  It may cost more because the yield is small compared to the amount of fruit that is used for production.
*  It is best used for final flavoring to soups, grilled meats or the simplest of dips. 
*  The best quality comes from handpicked olives because this process reduces the chances of   bruising the fruit, which causes oxidation. 
*  Extra virgin olive oil, unlike most wines, does not improve with age. It should always be enjoyed within its first year. 
*  Read the label. Unless it states “extra-virgin” the oil could be from the second or third pressing.
*  Much of the imported olive oil is factory produced rather than by a vineyard.

Distributed exclusively by Gina’s Italy, Bend, Oregon.