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OLIVE OIL
 
Casanuova di Ama Extra Virgin Olive Oil

Are all olive oils created equal?
Ask if your olive oil has these fine elements:
Are the olives handpicked or collected by nets? Handpicking reduces the chance of bruising the fruit which causes oxidation.
Is the oil produced at the farm or part of a cooperative?
Is the oil made with olives ripened to a perfect state to result in low acidity?Is the acidity less than 1%?
Is the oil unfiltered, thereby resulting in a rich flavor and dark color?
Does the oil contain a blend of other oils? Is the oil from one cultivator’s field? 		The farm where the olive oil is produced

Why & what of “extra virgin olive oil?”
Yield is small compared to the amount of fruit that is used for production. Thus, providing better flavor.
It is the best for final flavoring to soups, grilled meats or simplest dips.
Unlike most wines, extra virgin olive oil does not improve with age. Enjoy it within one year of opening the bottle.
Read the label. It must state “extra virgin.” Otherwise it can be oil produced at second or third pressing. Many “light” oils are from latter pressings and thus, with less flavor and healthy components.
Much of the imported olive oil is factory produced rather than by a private vineyard such as Casanuova di Ama. Visit their web site at CASANUOVA DI AMA EXTRA VIRGIN OLIVE OIL

Distributed exclusively by Gina’s Italy, Bend, Oregon

Guarantee of Authenticity
Denomination of the Product: Extra virgin olive-oil
“Casanuova di Ama”
The Bencini family guarantees:
- All olives come from Bencini groves in Lecchi
- All olives are handpicked
- All olives are sent immediately to the oil press for grinding
- Absolutely no chemicals are used during growing cycle or at pressing
- Use of age-old traditional cold-pressed methods
- Extraction is completely natural without chemicals
- Oil is unfiltered and good to the last drop
- Oil is exclusively made of Bencini olives and is not blended with any other olive
- Extremely low acidic level producing extra virgin olive oil

The Bencini Family Production Imported by Gina’s Italy in Bend, Oregon

Notes & Useful Advice:
For best preservation, keep away from strong light or excessive heat.
It is advised to consume the opened product within one year.
Best use is for salads, vegetables, bread dipping and the traditional bruschetta. In Tuscany it is used also for traditional cooking or sautéing other characteristic dishes of Italy.
This high quality oil is easy to digest and thus is better for health.		 Yuri in the tasting room at Casanuova

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  Revised:12.24.2009