Quality of our olive oil
What makes a really good olive oil? How do you achieve such quality? Five reasons why our olive oil meets the highest standards.
Reason No. 1: Transparency
Pure, clear, straight, candid and clean – these are our claims. The origin of our olive oil and its production process determine our uniqueness. The production chain is short and transparent: from olives harvest, through their pressing in a local mill to the direct sale in our online shop. Our Bio Austria Olive Oil Cosmetics are produced out of our olive oil by the contractual business partner in Austria. All production steps are clearly defined in order to meet high-quality standards and our expectations.
Reason No. 2: Timing
Two time factors significantly influence the quality of an olive oil. On one hand, it is the harvest period itself: the earlier the olives are picked, the more intense, spicy and sharp the flavor of the oils is. In Italian it is called “pizzica”. We pick some of our olives later, when they are riper and darker. They are the basis of our DesOlive "mild". On the other hand, it is the degree of ripeness of the olives, which determines their polyphenol content. These secondary plant compounds specify the taste and sensory characteristics of the oil, they give the oils complex aromas and their distinctive character. They belong to the group of antioxidants which may help protect our cells. Last year the polyphenol content of our olive oil reached the legendary value of 1778 mg/kg. The decisive factor for this high content is the way we process our olives and the fact, that only a few hours elapse between the harvest and the pressing of our olives.
Reason No. 3: Cultivation
Our olive trees grow in the native region of Maremma, Tuscany and Lazio, almost at the sea level. It is this very special climate that allows our olives to develop their unique character and thus the olive oil is distinctive too. Moreover, our olive oil fully complies with the strict guidelines for controlled organic cultivation. The quality has been proven within Italy. One may obtain the certificates at the product pages in our online shop for further download.
Reason No. 4: Processing
The way in which the olive oil is produced is decisive for its quality class. We have chosen an oil mill that presses our olives carefully and with purely mechanical methods, without the addition of chemical substances. We only bottle the oil from the first pressing and we only process olives of the highest quality. The result is a cold-pressed extra virgin olive oil, in which the characteristic features such as taste, smell and colour of the olives are fully preserved. This is how the olive oil of proven and the finest quality is being produced.
Reason No. 5: Quality verified: our olive oil under test
During the production process our olive oils are analyzed and registered in the laboratory, so that it is always possible to trace when it was processed and to which origin and production batch it belongs. This is the only way we can guarantee that our oil can be classified as the "extra virgin". In addition, we regularly and independently test other ingredients too – apart from the polyphenol content, we verify the acid content. This must not exceed 0.8 percent for an olive oil of the "extra virgin" quality class. Our olive oil has an acid content of only 0.16 to 0.29 percent. Test certificates are available for download in our online shop.