There are beautiful fields here with olive trees with silver-gray leaves, like cymatized willows.
Vincent Van Gogh
IN OLEA SALUS
Olea Salus is a cold-pressed extra virgin olive oil from biodynamic agriculture.
The olives are crushed using a granite stone grinding wheel as quickly as possible to avoid oxidation. No more than 12 hours pass from harvesting to milling.
The olives are pressed in a continuous cycle with the organic line: the oil never exceeds a temperature of 23 degrees throughout the process. The resulting oil will be stored in stainless steel drums in the absence of air for 3 to 4 months so that it filters naturally.
The olive trees, which are about 30 years old, are essentially of four different varieties, Frantoio, Moraiolo, Pendolino and Leccino.
The olives are harvested entirely by hand during veraison to make the most of their organoleptic properties and concentration of polyphenols, which is a powerful antioxidant.
Biodiversity plays an essential role in our philosophy; the olive groves cover a radius of one and a half hectares in the form of small plots, surrounded by vineyards, holm oak and sessile forests.
The olive harvest
We collect only by combing, which is always hand-selected.
In this case, however, small tools, usually small hand rakes, are used to harvest the olives. Harvesting olives with this equipment suggests placing a net under the tree to intercept the olives.
The right time for harvesting olives is chosen taking into account the evolution of the quantity and quality of oil present in the fruit during the ripening period.
In general, if you go ahead early, you will get a bright green oil. This has herbaceous notes and relatively higher levels of bitterness and spiciness, determined by the high presence of phenols. A late harvest, on the other hand, leads to the production of an oil that is less intensely green, almost yellow in color. The typical fruity, bitter and spicy notes are therefore less intense. If we take the fruit at an intermediate time, we will finally have average oil quality characteristics.
An immediate benchmark for understanding the degree of ripeness of olives is the degree of veraison. Basically, we need to observe the change in skin color. In general, oil has a high sensory level if olive pigmentation affects only the surface. Conversely, when it also affects the pulp, there is sensory flattening. However, this aspect is closely related to oil yield. The amount obtained at the mill increases as ripeness progresses but acidity increases.
THE DIFFERENT QUALITIES OF OLIVE OIL
Frantoio
The plant is medium to large in size, with an open shape that is adapted to even the coldest climates. The oil obtained from this cultivar is distinguished by its fruity taste, with hints reminiscent of thistle and artichoke, as well as an almond aftertaste. The fruit is oval, resembling a drop, with an approximate average size of 3 g and an 85 percent flesh-to-stone ratio.
MORAIOLO
The fruits of this variety are very small, but with a good yield relative to size. The result is a fruity oil with a pronounced green color and persistent vegetable notes. This oil contains a high amount of polyphenols.
PENDOLINO
It is a yellow-colored oil with green highlights, with a fruity, slightly bitter and spicy flavor. It is possible to smell plant notes, fresh grass and almond on the nose, which are then also readily recalled by the taste, which is sweet and slightly spicy.
LECCINO
The Leccino olive plant is very resistant to climatic adversity, easily adapting to cold temperatures. The resulting oil has a predominantly ripe olive fruitiness along with vegetable scents. To the taste, the bitter and spicy sensation is very low.
