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It is an identity card that accompanies the biological production process. As for the oil, the one produced by mills, of Italian olives is all certified and controlled by the competent bodies. The olives are transported into the work rooms and then converted into oil, which is collected in stainless steel tanks on which are recorded: the quality, origin, organic production methods. Further information is documented from the quality control department prepares for each lot and that means: the analyze, compliance documentation, exceeding the taste test panel. Then there is the log on which they are clearly marked on each lot to work: quantity, origin and number of packages produced.

Foods derived from organic farming products through a supply chain, from agricultural land to the finished product, which does not use synthetic chemicals. Productions which are banned pesticides, fertilizers, dyes, flavors and chemical preservatives. The higher cost of the final product is linked to the difficulty of production and the lower availability of raw materials. Keep in mind that the biological terrain is exposed to greater risk of crop failure and requires more control human (labor), and a greater knowledge of agricultural techniques. In addition, land used to grow organic cultivation periods alternate with periods of biological rest and of course during the stop does not render the terrain. In short, in the organic cultivation there are more expensive productions , more labor and checks (certification bodies and analysis on the product). It can also occur a lower yield and risks are greater: on occasion it may risks losing the crop.

Yes, because it contributes to the protection and conservation of multiple environmental and rural areas, where no other crop could play, and also contributes to the landscape and the many tourist areas.

They are mainly grown in the Mediterranean basin. From sea level to an altitude of 450 ml. The olive tree is very robust, able to withstand drought and climatic adversity, but can be fragile if it is cold. Temperature below - 10 degrees causes its death, because of this, it cannot be able to live in rigid winter. Trees are grown in Turkey, Jordan, Syria, Palestine, Israel, Egypt, Tunisia, Morocco, Spain, Greece and Italy. Some cultivation is done in the south of France. We can also find them in the other hemisphere in Argentina, Australia and New Zealand. However, the majority is located in the Mediterranean basin with 90% of world's totally production.

Let's begin with olives. From the olive tree, we take the fruits and have them crushed and made into product that takes a name merchandise based on its characteristics and analytical organolectic. If its acidity is less than '0.80% you can call "extra-virgin olive oil"; if its acidity is less than 2% you can call virgin olive oil; if its acidity is more than 2%, it cannot be immediately used as a product. This oil, according to regular, must be refined to purify itself, reducing its acidity. They would be sent in the refinery where through chemical processes, this product will be: bleached, deacidified, removed the wax and deodorized. So then we would have an oil refinery which will be released from odorless, tasteless, colorless. After this process, this oil will be added by a percentage to the legal minimum of 5% of virgin or extra virgin olive oil and you will get the product known as olive oil from the product marketing as well. So now we can see the difference between an extra virgin olive oil and olive oil.

Yes, of course, the oil seed crops meet the world demand of lipids, the feeding to livestock, promote cultural rotation of crops. They are grown throughout the world, from Canada (flaxseed) to Central America and India (sesame seeds). The sunflower and corn are grown almost all over the world - USA , Russia, France, Brazil and Argentina. What is the difference between a seed oil extracted with the conventional system, and an extracted mechanically cold organic? The extraction method is : conventional oilseeds (sunflower, soy bean, corn germ, sesame, flax, peanuts etc ...) are extracted by hexane. After the first step in an expeller press (horizontal press equipped with worm), are sent to the extraction solvent, which takes place on a conveyor belt on which rejects the hexane, separating the 99% of the fat content in the seed. In "traditional" cold and organic extraction, it only takes place via a mechanical press which extracts about 65-70% of the fat which is contained in the seeds. This is a purely physical procedure, which does not alter the nutritional content of the fat. Of course, the lower yield of oil, has a significant effect on the price of raw material "seed oil raw organic" than the conventional one.

The crude oil is the result of the separation of fat from the fruit or its seed through mechanical pressing or extraction. Remains its original color, distinctive taste of the fruit and the seed from which it came. So we will have the green oil: extra virgin olive oil, soybean oil, rapeseed-canola oil and flax oil. Brown oil: pumpkin seeds oil, walnut oil, hazelnut oil, yellow sunflower oil and peanut oil. Orange oil: corn germ oil and crude palm oil. White oil: sesame oil, almond oil ,argan oil etc ... instead, the refined oils as described above have all undergone the process of "cleaning" followed by bleached (take off the color), deodorized ( take off the smell) de-acidified (take off the acid), without leaving the refinery all the same color, flavor, acidity. Conventional oils are unfortunately consumed very frequently, purchased in supermarkets at very low prices.

By law, the edible vegetable oils shall not exceed a level of acidity, a parameter that can be measured only through an analysis, this level is 0.8% for extra virgin olive oil, 0.5% for all the conventional seed oils extracted with chemical solvents and subsequently refined, 2% for raw seed oils.

Oil (all types) in various civilizations has always been used as an auxiliary storage food, so we could say that the oil itself is a natural preservative, of course, if stored properly. Its main enemies are light, oxygen and temperature. The light stick soils and makes to initiate the process of rancidity. Same thing for oxygen. The temperature of over 30 degrees, as well as of cold less than 10 degrees contribute the loss of the original organoleptic characteristics of oil. The ideal is not to expose the oil to light, store it in good sealed container, the Joe & Co exclusively uses only green bottles UVAG and eliminate the oxygen that remains between the oil and plug in the cycle of filling, keeping the product in the cellar at room temperature between 12 and 20 degrees.

The expiry is the date before which it is advisable to consume the product. For the oil it is about more or less 18 months, but if you keep the product as described above it can be extended more. Of course, if the container (the typical example is the glass bottles of white oil) is exposed in the windows of grocery stores in the beautiful display, but to direct sunlight, you can see that the oil present in a few months of reflections red, which indicate an advanced state of rancidity. So keep it well is very important.

We suggest you to consume the oil within 1 month. You should always have the attention of storing the oil in the pantry, in a cool and dark place. That's why we recommend you always buy the oil in dark bottles, UVAG. And always close the cap for the best conservation.

If you find the funds in the extra virgin olive oil bottle, the answer is undoubtedly yes. That is only a slight sediment due to an imperfect product filtration. Novello oil is quite typical of the product, being the same oil freshly pressed and unfiltered. So do the raw seed oils, the same holds true of the extra virgin oil the only storage of the product. In the refined seed oils, since these are filtered out at least four times during the process, this problem will never be found. We believe that the oil that has a bottle deposit is almost always expendable. Of course if the taste is perceived odor, like a flavor of rancid, musty, dryness, then it is preferable not to use it. You should also check the shelf life and see how it was preserved.

Nothing, only the vegetable oil. Except the aromatized oils made with chili peppers, where inside is added some peppers to give the full flavor of spice to the oil.

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