Rabitti: the extra virgin olive oil

From a careful selection of our olives, strictly hand-picked, and a soft pressing “at cold” borns the extra virgin olive oil Rabitti in two versions: the blend (selection of olives of the Frantoio, Leccino and Moraiolo) and monocultivar (100% moraiolo).

The first one, certainly more delicate, able to satisfy even the most discerning palates, accompanying very well with fish dishes; the second, with stronger taste and aroma penetrating, it pairs well to strong flavors, enhancing features without never be too invasive.
About monocultivar moraiolo I want to remember the precious property, which show a high percentage of squalene, hydrocarbon by the powerful antioxidant properties presents otherwise into the liver oil of sharks.

The acidity of our oil oscillates between 0,2 % and 0,25 %, depending on the year and from the time of harvest, which may not however exceed the month of November. The olives once placed in crates of 10 kg capacity, start the pressing within and no later than 24 hours after harvest. The oil collected at the mill is immediately stored in stainless steel tanks, where will the natural settling of sediments. At the appropriate time the oil is drained, to separate the solid from the liquid above; I want to clarify that our extravergin oil is strictly unfiltered.

Furthermore, the constant temperature at which is kept (about 15 °C throughout the year) and the total absence of light, keep unchanged the characteristics, which may remain unchanged even after 12-15 months from the pressing.