Our olive oil

Grumèl extra virgin olive oil is born in the extreme northern climate limit for the olive tree, which is why it is characterized by aromas and properties with unique values that you can find every time you open your bottle.

Grumèl extra virgin olive oil is characterized by organoleptic parameters such as acidity lower than 0.2%, peroxide values ​​below 10 meq O2/kg, value of oleic acid of 75% and the most significant value from the beneficial point of view for human health is the value of polyphenols, in this case very variable but it stands at an average greater than 300 mg/kg.

The sensations that characterize it are the intensity of light or medium fruity, the aromas of sweet almond, mowed lawn and leaf vegetable. In the mouth you can perceive a good spiciness, a light bitter aftertaste, the sweetness, the delicacy and the harmony of the whole as well as a pleasant fluidity.

The benefits of olive oil are now known, which has always been a staple of the Mediterranean diet, known and appreciated all over the world for its taste and for its balanced and balanced caloric intake. Around the middle of the twentieth century in fact the American physiologist Ancel Benjamin Keys, intuited and demonstrated with his famous "Study of the seven countries" that blood cholesterol levels also directly depend on the quantity and quality of fats taken with food. Keys concluded that thanks to a Mediterranean diet, low in animal fats replaced by olive oil, the incidence of heart disease, arteriosclerosis, obesity and cancer decreased. It has been scientifically demonstrated that the constant use of extra virgin olive oil favors a lowering of "bad" cholesterol (LDL) and a contextual raising of "good" (HDL), helping to prevent cardiovascular diseases, arteriosclerosis and l bone aging.

The breakthrough of Keys called the attention of scientists on olive oil and since then the list of its healing virtues continues to grow.

Only a few of the main virtues of extra virgin olive oil:

• It is an exceptional antioxidant and anti-free radicals: the presence of tocopherols (vitamin E), polyphenols, and precursors of vitamin A gives extra virgin olive oil an important role in antioxidant activity thus limiting cellular aging and preventing the onset of some tumor forms.
• It is very digestible: thanks to its composition very similar to that of fat and human milk, it is among the fats, the most easily digestible and, as nutritionalists claim, it is optimally absorbed by the body at any age.
• It favors the contraction of the gall bladder, preventing the formation of stones.
• It has an anti-inflammatory action
• Promotes the normalization of blood pressure

It is excellent in frying, in fact it bears very well the high cooking temperatures because its critical temperature (that is the one of molecular deformation) is about 200 °C. It does not modify, if not minimally, its own composition of fatty acids even after a heat treatment lasting 3 hours at 200 °C. The other "generic" oils instead go towards the formation of peroxides and polymers that can cause injury to the liver, kidneys and stomach.

This olive oli ever since dignify with its production and dissemination of local cuisine.

Why choose an extra virgin olive oil from a local producer compared to an extra virgin olive oil of large retailers?

The price difference is justified not only because the small producer can not compete with the sales quantities in the various countries, but above all on the quality of the product.

In effect small productions with limited quantities, manage to reach an excellent quality. Given in large part by the constancy in manual and traditional work, also linked to the knowledge and periodic innovations of recent years.

A real "Extra Virgin Olive Oil" as well as having physical-chemical characteristics within the limits of the law, must respect the production process described in the section "How oil is born", following traditional cultivation techniques and the absence of invasive plant health treatments, harvesting period suitable for the season and rapid transfer and milling times. Filtering and storage of oil under control.

All this must make us reflect on the disparity that currently exists between the food industry of large numbers and small local productions linked to the territory in a stainless way.

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