Essential olive oil terminology.
FIRST COLD PRESSING
LIGHT OLIVE OIL
UNFILTERED OLIVE OIL
EARLY/AUTUMN OLIVE HARVEST
LATE/WINTER OLIVE HARVESTLATE/WINTER OLIVE HARVEST
NEW HARVEST OLIVE OIL – NOVELLO
Commission Regulation (EC) No. 1019/2002 includes the indication of "first cold pressing" as amongst the optional references which may appear on the label. This wording is reserved for virgin or extra virgin olive oils obtained at a below 27°CC mechanical first pressing of the olive paste and a traditional hydraulic presses extraction system.
Fifty years ago olive paste was pressed once to obtain the oil. Once the first oil was separated, hot water was added to the remaining olive paste, then pressed a second time to obtain more oil. The oil obtained in this second phase was, with good reason, considered to be inferior quality because the high temperatures neutralized many of the organoleptic properties of the oil.
Today continuous cycle oil extraction systems are used which allow the olive paste to be processed at room temperature and at below 27°C with high yields. The quantity of oil thus produced may be less but the quality is much higher. This enables fine oils to be obtained that are full of aroma and flavor, to the consumer’s great satisfaction.
The remaining pomace is no longer pressed a second time but rather is used to produce combustible material or sent to refineries to make olive pomace oil.
In the United States or abroad you may come across olive oils displaying the word "light" on the label. There is no regulation regarding such a definition. It usually refers to oils with less flavor or even inferior quality olive oils; it certainly does not refer to the number of calories given since all olive oils have exactly the same calorie content.
Unfiltered olive oil is, as the name suggests, not filtered and is much appreciated for its rich flavor. It has a cloudy appearance and contains particles of olive flesh held in suspension. You should be aware, however, that unfiltered oil must be stored carefully and consumed within 3-6 months of bottling; the particles in suspension can, in fact, leave a sediment and negatively affect the flavor and the product shelf life.
Extra virgin olive oil with distinctive subtle and delicate features. It is characterized by its light, harmonious fruity and vegetable aromas, and is less spicy to the palate.
Extra virgin olive oil with distinctive features, rich, harmonious and well balanced. Features medium intensity and persistent fruity and vegetable aromas, particularly rich and balanced in its spicy tones.
Our "Fruttato" belongs to this category.
Extra virgin olive oil with distinctive complex and decisive features. It display highly intense and persistent fruitiness and vegetable aromas, full of harmonious spiciness.
Olives start to ripen in autumn (late September/early October) and begin changing color on the outside, from green to black, first with small spots. When the olive is fully ripe, the whole of its outside turns black.
The oil obtained from olives which have just changed color, and are, therefore, in the early stage of ripening, is particularly fruity and full of polyphenols even if the olives in this stage contain less oil than riper olives.
Oils from olives early harvested are the new generation of extra virgin olive oils. They are much appreciated for their fruitiness and since they are rich in polyphenols and antioxidants, they have a longer shelf life. They tend to be more expensive, partly because they are prized more for their organoleptic characteristics and partly because more olives are needed per bottle of oil.
The olives are harvested when they are fully ripe and completely black on the surface, therefore containing a great deal of oil.
Oils harvested late have a fuller, sweeter flavor and aroma and the fruitiness is significantly reduced.
New harvest olive oil/Novello is bottled immediately after pressing and not filtered.
Full of flavor, aromas and nutrients like vitamins and antioxidants, it holds particles of olive flesh in suspension giving it the characteristic cloudy green appearance and the fruity olive flavor.
Its characteristics – density, deep green color, strong aroma and pungent flavor – will mellow in a short time (3-6 months), resulting in a more harmonious product both in terms of nose and palate. The product is, therefore, best consumed within a few months in order to fully appreciate all its fine qualities and prevent the sediment, which has to settle, from negatively affecting the product flavor and shelf life.
|Our range of oils has
been created to meet
the demands of
consumers, to satisfy
the requirements of
the ever more
|DISCOVER SAN GIULIANO OILS|
The passion for quality
and good food is the
basis of San Giuliano
Specialities: a proposal
for a tasty
|DISCOVER SAN GIULIANO SPECIALITIES|
| COUNTRY RESIDENCE
|A gorgeus residence surrounded by the
of the Sardinian country close to
A restaurant/pizzeria to taste the typical dishes from Sardinia and tasty pizzas with fresh ingredients.
|THE RESIDENCE AND THE RESTAURANT|
|The Manca family vocation for olive oil production is the result of great experience and of unmatched technical skills.|
|A COMPANY DEVOTED TO QUALITY|
|San Giuliano Extra Virgin Olive Oil inspired the most renowned Sardinian chefs to create a number of Mediterranean dishes. These recipes combine easy preparation and simple ingredients.|