costa digiano olio extra vergine d'oliva - monvarietale Mignola
La Mignola è una varietà antica, quasi tutti gli esemplari rimasti sono piante secolari e viene raramente reimpiantata grazie al propagarsi di varietà nazionali più comuni. L’oliva Mignola è notoriosamente difficile da raccogliere in quanto rimane aggrappata con tenacia alla sua pianta, richiedendo la raccolta quasi esclusivamente manuale. Inoltre, le piante secolari sono spesso soggette a produzioni alterne, e questo è un altro fattore che ha contribuito al lento abbandono di questa varietà. Noi ci siamo ripromessi di proteggerla come patrimonio della nostra storia.
Il nostro scopo è di esprimere il loro carattere attraverso l'olio monovarietale e per questo scegliamo con attenzione il momento della raccolta, anticipandola notevolmente per mantenere tutto il frutto verde e amaro di questa varietà. Le olive, raccolte a mano e tenute in piccoli cassetti da 15kg, vengono poi trasportate a fine giornata in frantoio dove vengono lavorate immediatamente in modo che il tempo massimo dalla raccolta alla frangitura non superi le 8 ore.
Il nostro scopo è di esprimere il loro carattere attraverso l'olio monovarietale e per questo scegliamo con attenzione il momento della raccolta, anticipandola notevolmente per mantenere tutto il frutto verde e amaro di questa varietà. Le olive, raccolte a mano e tenute in piccoli cassetti da 15kg, vengono poi trasportate a fine giornata in frantoio dove vengono lavorate immediatamente in modo che il tempo massimo dalla raccolta alla frangitura non superi le 8 ore.
Costa digiano single variety Mignola - extra virgin olive oil
Mignola is an endangered species. Almost all of the existing Mignola trees are centuries old and this variety is rarely replanted due to the popularity of more common "national" varieties. The fact that it's notoriously difficult to harvest (Mignola literally "sticks" to the trees, requiring 100% hand harvesting) and that the ancient trees are often subject to alternating production years, have contributed to the abandonment of the Mignola variety. Our goal is to protect this heritage variety and in the spring of 2012 we began replanting Mignola trees at our farm.
Trees are the symbol of life and we think of each tree as an individual living being. The ancient olive grove is the custodian of secret memories and each tree is home to thousands of creatures and countless forms of life.
We try to practice this respect and love when we work with our trees, particularly during harvest where our goal is to maintain the maximum fruit quality so that the extra virgin olive oil can be an expression of our land and the voice of our trees. We carefully choose harvest timing based on the optimal ripeness of the fruit. We hand harvest our olives and at the end of each day we take our fruit directly to the mill where it’s immediately pressed so that the maximum amount of time between harvest and press does not exceed 8 hours.
From our hundred year old trees we produce our Costa Digiano - MIGNOLA. A tiny quantity of extra virgin olive oil from our own very special orchard.
Trees are the symbol of life and we think of each tree as an individual living being. The ancient olive grove is the custodian of secret memories and each tree is home to thousands of creatures and countless forms of life.
We try to practice this respect and love when we work with our trees, particularly during harvest where our goal is to maintain the maximum fruit quality so that the extra virgin olive oil can be an expression of our land and the voice of our trees. We carefully choose harvest timing based on the optimal ripeness of the fruit. We hand harvest our olives and at the end of each day we take our fruit directly to the mill where it’s immediately pressed so that the maximum amount of time between harvest and press does not exceed 8 hours.
From our hundred year old trees we produce our Costa Digiano - MIGNOLA. A tiny quantity of extra virgin olive oil from our own very special orchard.
Extra Virgin Olive Oil - Facts
What is Extra Virgin Olive Oil? Extra Virgin Olive Oil is an olive oil which by definition is first pressed, cold pressed oil coming from the pressing of olive fruits using only mechanical methods (no chemical solvents). Extra Virgin Olive Oil must correspond to parameters regulated by national governments and overseen by the International Olive Oil Council (IOOC), including production methods, oleic acid of less than 0.8% (along with a whole series of other chemical analysis) and taste test. Extra Virgin Olive Oil must be pure, with fruit character and not present any defect to nose or palate at a random panel taste test. To my knowledge however, the United States is not a member of the IOOC and so it is not mandatory for olive oils labeled Extra Virgin to in fact comply with all of these standards. It's also important to note that many of the less expensive Extra Virgin Olive Oils available on store shelves are produced in large quantities by large companies using fruit from high yield planting, harvested mechanically and treated like your average industrial food product. The olives in these oils can come from a variety of different Mediterranean countries and you generally have no idea when fruit was harvested or what attention was given to fruit ripeness or quality. Buying fruit from countries like Turkey and Morocco keeps the costs down and the profits high for the big companies that produce them. In the worst cases these oils can be fraudulent including blends of deodorized "Lamp Oils" with small quantities of Extra Virgin Olive Oil added. It is simply impossible for small producers in countries like Italy to compete with the prices offered for these products, however there is a vast difference in quality.
The best guarantee you have of the quality of your olive oil is to know the farm where it comes from.
All natural, pressed fruit. Olive oil is the only fat, other than avocado oil, that comes from fruit, making it possible to extract the oil through purely mechanical methods (pressing only) and without the use of any chemical solvents.
The best guarantee you have of the quality of your olive oil is to know the farm where it comes from.
All natural, pressed fruit. Olive oil is the only fat, other than avocado oil, that comes from fruit, making it possible to extract the oil through purely mechanical methods (pressing only) and without the use of any chemical solvents.
where to get guaranteed quality extra virgins in the united states
Amy's sister-in-law Jenny Russell is the owner of Olioveto, a boutique extra virgin olive oil importer based in Telluride, Colorado. Jenny carries a collection of hand selected, award winning extra virgin olive oils that can be shipped directly to your home. Olioveto's mission is to provide exquisite, organic, extra virgin olive oils, as well as authentic and full-flavored balsamic vinegars, from small farms around the world. While doing this, we ensure we pay our passionate farmers a fair price for the incomparable oils and vinegars that we provide for our customers.
www.olioveto.com
www.olioveto.com
health benefits
Extra Virgin Olive Oil is good for you! The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. It contains high levels of antioxidants, particularly vitamin E and phenols. Studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. Olive oil's protective function has a beneficial effect on ulcers and gastritis and including olive oil in your diet may also offer benefits in terms of colon cancer prevention.
Azienda Agricola Costa Digiano
email: [email protected] - Tel: +39 339 2900763 - p.iva 03201720541
email: [email protected] - Tel: +39 339 2900763 - p.iva 03201720541
