Villa Oleandro: Extra Virgin Olive Oil, Olive Oil, Olives, Extra Virgin, Italian Olive Oil, Puglian Olive Oil, gargano Olive Oil

Extra Virgin Olive Oil

The majority of our olive trees are of the Ogliarola Garganica variety, some of them centuries old.

The olives are combed from our happy trees and fall into the nets stretched out below. Any twigs are removed by hand and olives required for preserving are painstakingly hand selected at this point. The olives for oil are then poured into Hessian sacks and taken to the mill for pressing.

Washing Blowers remove any remaining leaves and twigs then the olives are conveyed through a washing unit and on to the grinder.
	Mashing Reduces the olives to a pulp.
Centrifugation Separates the oil from water and suspended solids
From this . . . . .	. . . . . to this

Grading of Olive Oil

Extra Virgin Olive Oil is oil that has been cold pressed (at less than 30⁰C), mechanically extracted and has not undergone any treatment other than washing, mashing, centrifugation and filtration (not refined).

The Oleic Acidity must be less than 1%, though the best are less than 0.5%.

Tenuta Villa Oleandro

Single Estate - Cold Pressed

Extra Virgin Olive Oil

Perfect for all culinary requirements.

Delicious on salads and as a dip with fresh crusty bread.

Excellent for frying - Extra Virgin Olive Oil has a high smoke-point.

Eventual sedimentary deposits indicate a spontaneous and natural settling of the product.

We can provide limited quantities of our own excellent Extra Virgin Olive Oil.