The extra-virgin olive oil is the oil obtained from the olive, only through mechanical procedures that do not involve the alteration of the oil. Discover the characteristics of a quality oil through a sensory journey to the Villa Campestri Oleoteca!
Extra virgin olive oil is defined as the oil obtained from the first pressing of olives through mechanical processes, therefore without recourse to processes or chemical substances.
It is produced under conditions that do not cause alteration of the oil and whose free acidity, expressed in oleic acid, is not higher. 0.8%.
The fresh olives of first quality, picked and squeezed, do not undergo other treatment in addition to washing, separation from twigs and leaves, centrifugation and filtration.
With this production system the oil maintains both the lipid content and the “minor components”, in particular antioxidants, which are so important from a “nutraceutical” point of view. In all other types of oils, during the refining process, they are almost completely halved and lost.
The benefits that extra virgin olive oil brings to health have been demonstrated in many scientific researches.
Despite being a caloric food (9kcal/g) it has been shown that the populations that consume 60g daily of olive oil gain enormous health benefits from this food.
Below we have reported some of the most important beneficial effects of extra virgin olive oil on health:
Villa Campestri is the first Olive Oil Resort in the world.
In the heart of Mugello, immersed in the beauty of this ancient Renaissance Villa, you can experience the absolute pleasure of immersing yourself in the extraordinary world of the oil of excellence.
Our oil comes from an ancient olive grove, from olives processed in the company’s oil mill and then savored in the prestigious ampoules during the tasting courses in our Oleoteca.
At the Villa Campestri’s Oleoteca you can experience a sensory journey that recovers the traces of an ancient culture, unfortunately nowadays largely lost all over the world.
Thanks to the passion and the studies of Paolo Pasquali, owner of the Olive Oil Resort, we will learn the technique of smelling, tasting, observing and exciting ourselves to discover the incredible taste notes of the oils of excellence.
We will learn the true meaning of the word “extra virgin” and how to describe it using correctly the terms “fruity”, “bitter” and “spicy”.
We will discover how to recognize a good oil from a defective one and how to correctly combine the Oils with your creations in the kitchen, transforming a common dish into something extraordinary.
A trip to Tuscany can not be called complete without a sensory experience that will allow you to savor, learn and taste the best extra virgin olive oils produced in this wonderful land. An experience that allows you to combine taste with ancient Tuscan traditions.
We are waiting for you at the Villa Campestri Oleoteca to experience this unmissable sensory experience in the way of extra virgin olive oil!
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