It is late autumn in the southernmost hills of Tuscany. Beneath the silhouette of Monte Amiata, the region’s highest peak, thousands of olive trees blanket the landscape. It is here, in this valley, where the olive groves of Extra Virgin Olive Oil Company grow and flourish.
Imagine the trees’ twisted trunks, their limbs heavy with the harvest’s fruits: green olives, rich in oil and hanging in clusters under the shade of the trees’ leaves, the latest in what has become more than a thousand-year-old process.
Growers here still use traditional farming and harvesting methods to help support and enrich the surrounding earth. Their fields remain non-irrigated, forcing the roots of the olive trees to travel deeper underground and draw from the soil’s richest nutrients. At the time of harvest, the olives are picked carefully so as not to damage the fruit, and the first pressing occurs without heat or chemicals.
When it is finally time, our olive oil is bottled into 5-liter tins and half-liter bottles. The final product is then ready for us to import to the United States, where we are able to reap the benefits of this age-old tradition.
At first pour, the green-gold liquid speaks for itself in terms of its richness in nutrients and uses. From its earliest moments as small fruits, the olives begin to capture the best of the Italian soil. The result is an olive juice teeming with powerful antioxidants, polyphenols—substances known to fight free radicals— monounsaturated fatty acids, vitamins and minerals, and other ingredients known to lower the risk of cancer and heart disease, provide anti-inflammatory benefits, and lower cholesterol. On top of that, it tastes oh-so-good!
All these benefits combined make organic, extra-virgin olive oil one of the most celebrated foods in the world.
Proper Care and Storage:
Because the nutrients captured within the oil will remain most potent for only a specific amount of time, proper handling is of the upmost importance. Our olive oil is stored only in the best forms available: food-grade tins and glass bottles. We never store or recommend storing your olive oil in plastic containers; the polyphenols will degrade the plastic.
Most important, keep your container out of light, away from heat, and well sealed to keep out air. Each of these said elements work against the oil’s nutrients and speed up the oxidization of its polyphenols.