ORGANIC EXTRAVIRGIN OLIVE OIL
Collelago is surrounded by 6 hectares of organic olive grove where biodiversity is the predominant feature. There are about 1200 olive trees divided into 12 typical varieties of the Marches that give rise to an excellent Organic Extravirgin Olive Oil.
The Production
The production area extends into the 6 hectares of olive groves surrounding Agrirelais Collelago, in Massignano. A hilly area at an altitude of about 180 meters above sea level and only 4 km from the Adriatic Sea, where, between land and sea, there are particularly valuable and favorable conditions for the olive growing.
During the months when the olive trees are resting, the soil is left to spontaneous grassing. When the vegetative phase resumes, chopping is done to prevent weeds from robbing the olive trees of water and nutritional resources. Fertilization is done exclusively with organic products.
Pruning is entrusted to experienced hands that remove excess branches and shape the plant, so as to create in the olive tree the ideal conditions for producing beautiful and healthy olives. Facilitated manual harvesting, takes place when the color of the olives begins to change from green to purplish, to ensure the right point of inoliation, a high polyphenol content and distinct organoleptic properties.
At the end of the harvest day, in less than 12 hours the olives are already in the olive press. Weighing, washing, crushing, kneading and centrifugation of the paste, at a temperature below 27°, are the stages that follow one another during the extraction process. Collelago oil follows a two-stage extraction process that involves less water use and preserves the oil’s water-soluble beneficial substances such as polyphenols.
The final product rigorously carton-filtered , is stored in stainless steel tanks , protected from light and at a controlled temperature between 14° and 18° degrees.
Collelago Extravirgin Olive Oil
5 LT BAG IN BOX The Bag in box is a practical packaging and is one of the best solutions for packaging extra virgin olive oil as it protects well from light, heat and air, keeping the organoleptic characteristics of this precious food unaltered down to the last drop. It is an excellent time-saving and space-saving solution as it allows the oil to be tapped “as needed” and unlike a tin can, it does not require any pouring after opening. It consists of a cardboard outer casing (BOX) containing a high quality food-grade polyethylene bag (BAG) that does not affect either the smell or taste of the extra virgin oil it contains.
GLASS BOTTLES 0.75 AND 0.25 LT The bottles, made of thick, dark glass to protect the oil from light, are equipped with an anti-release capsule.
Brief historical notes on oil from the Marche region
References to “di Marca” or “de Marchia” oil predate the Signorie period: in 1228 the Marche ships that landed on the bank of the Po in Ferrara had to pay a toll, “il ripatico”, consisting of 25lbs of oil which was given a higher value than that of other regions.
This is confirmed by the Capitulars of the Arte dei “Ternieri” of Venice, written in 1263, in which it is stated that “de Marchia” oil had to be separated from other similar products to resell it at a higher price by virtue of its colour and taste.
In 1347 Florentine wool makers imported over 2500 barrels of olive oil from the Marche. This export to the other regions continued until the middle of 1600. Finally, in February 1828, the great Marchigian poet Giacomo Leopardi sent a letter to his father telling him about how the “olio della Marca” was famous even outside the region.
How to recognize a quality extra virgin olive oil
The quality Extra Virgin Olive oil must be characterized by three main attributes:
Fruity is that set of olfactory sensations that recall the olive, that is the fruit from which the oil comes, fresh and healthy fruits, green or ripe ones.
Bitter is the characteristic taste of the oil obtained from green olives or just ripe , rich in phenolic compounds.
Spicy is that pungent sensation due to the content of polyphenols that can be felt particularly in the throat.
Bitter and spicy are qualities of olive oil and not defects; they derive from the presence of precious substances– antioxidants– which protect the oil from oxidation as well as the cells of the human organism, inducing a number of beneficial effects on health.
Healthy food
A precious and golden elixir of good life!
From the child to the elderly, at all ages the nutritional properties of extra virgin olive oil are a powerful ally to keep fit and healthy.
Olive oil, in fact, contains antioxidants such as phenolic compounds, carotenoids and squalene, as well as having a good balance between vitamin E and linoleic acid; it is also poor in saturated fats and rich in monounsaturated fats.
A perfect balance of components and nutrients useful to keep healthy and heal our body… but not only! Since ancient times, in fact, extra virgin olive oil is considered the best for its cosmetic benefits among all vegetable oils.
The Production
The production area extends into the 6 hectares of olive groves surrounding Agrirelais Collelago, in Massignano. A hilly area at an altitude of about 180 meters above sea level and only 4 km from the Adriatic Sea, where, between land and sea, there are particularly valuable and favorable conditions for the olive growing.
During the months when the olive trees are resting, the soil is left to spontaneous grassing. When the vegetative phase resumes, chopping is done to prevent weeds from robbing the olive trees of water and nutritional resources. Fertilizationis done exclusively with organic products.
Pruning is entrusted to experienced hands that remove excess branches and shape the plant, so as to create in the olive tree the ideal conditions for producing beautiful and healthy olives. Facilitated manual harvesting, takes place when the color of the olives begins to change from green to purplish, to ensure the right point of inoliation, a high polyphenol content and distinct organoleptic properties.
At the end of the harvest day, in less than 12 hours the olives are already in the olive press. Weighing, washing, crushing, kneading and centrifugation of the paste, at a temperature below 27°, are the stages that follow one another during the extraction process. Collelago oil follows a two-stage extraction process that involves less water use and preserves the oil’s water-soluble beneficial substances such as polyphenols.
The final product rigorously carton-filtered , is stored in stainless steel tanks , protected from light and at a controlled temperature between 14° and 18° degrees.
Collelago Extravirgin Olive Oil
5 LT BAG IN BOX The Bag in box is a practical packaging and is one of the best solutions for packaging extra virgin olive oil as it protects well from light, heat and air, keeping the organoleptic characteristics of this precious food unaltered down to the last drop. It is an excellent time-saving and space-saving solution as it allows the oil to be tapped “as needed” and unlike a tin can, it does not require any pouring after opening. It consists of a cardboard outer casing (BOX) containing a high quality food-grade polyethylene bag (BAG) that does not affect either the smell or taste of the extra virgin oil it contains.
GLASS BOTTLES 0.75 AND 0.25 LT The bottles, made of thick, dark glass to protect the oil from light, are equipped with an anti-release capsule.
Brief historical notes on oil from the Marche region
References to “di Marca” or “de Marchia” oil predate the Signorie period: in 1228 the Marche ships that landed on the bank of the Po in Ferrara had to pay a toll, “il ripatico”, consisting of 25lbs of oil which was given a higher value than that of other regions.
This is confirmed by the Capitulars of the Arte dei “Ternieri” of Venice, written in 1263, in which it is stated that “de Marchia” oil had to be separated from other similar products to resell it at a higher price by virtue of its colour and taste.
In 1347 Florentine wool makers imported over 2500 barrels of olive oil from the Marche. This export to the other regions continued until the middle of 1600. Finally, in February 1828, the great Marchigian poet Giacomo Leopardi sent a letter to his father telling him about how the “olio della Marca” was famous even outside the region.
How to recognize a quality extra virgin olive oil
The quality Extra Virgin Olive oil must be characterized by three main attributes:
Fruity is that set of olfactory sensations that recall the olive, that is the fruit from which the oil comes, fresh and healthy fruits, green or ripe ones.
Bitter is the characteristic taste of the oil obtained from green olives or just ripe , rich in phenolic compounds.
Spicy is that pungent sensation due to the content of polyphenols that can be felt particularly in the throat.
Bitter and spicy are qualities of olive oil and not defects; they derive from the presence of precious substances– antioxidants– which protect the oil from oxidation as well as the cells of the human organism, inducing a number of beneficial effects on health.
A friend to our health
A precious and golden elixir of good life!
From the child to the elderly, at all ages the nutritional properties of extra virgin olive oil are a powerful ally to keep fit and healthy.
Olive oil, in fact, contains antioxidants such as phenolic compounds, carotenoids and squalene, as well as having a good balance between vitamin E and linoleic acid; it is also poor in saturated fats and rich in monounsaturated fats.
A perfect balance of components and nutrients useful to keep healthy and heal our body… but not only! Since ancient times, in fact, extra virgin olive oil is considered the best for its cosmetic benefits among all vegetable oils.
