AtTenuta Le Mandoralieour Extra Virgin Olive oil, also known as EVOO is created exclusively from the first, cold press which is performed within 6 to 12 hours of harvesting, our olives are crushed into an olive pulp using only mechanical force in a water cooled high tech olive oil machine press.
So what is the difference between Virgin Olive Oil and Extra Virgin Olive Oil?
We are often asked what is the difference between Virgin Olive Oil and Extra Virgin Olive Oil? Olives destined to become Extra Virgin Olive Oil are cold pressed crushed while maintaining a temperature of less than 27 C (80.6 F) it then becomes olive pulp and is kneaded to release the oil and water liquids from the pulp, which when complete leaves just the remaining olive waste.
Olive Oil filtration
The next stage of the process isfiltrationto remove any remaining olive pulp remnants from the Olive oil, filtration occurs through paper sheets under pressure and once filtered the olive oil is tested and graded and if the batch of olive oil is found to be fruity and has a acidity less than or equal to 0.8% it is determined to be extra virgin olive oil.
Running the Farm estate of Mandorlaie is my full time job, ensuring that the grapevines, olive trees and vegetable garden is all healthy and producing excellent organic products for our clients. We produce Organic extra virgin Olive Oil and Organic wines which you can buy online.