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The extra virgin olive oil Made in Italy is the highest grade for the best, pure, unrefined and unprocessed oil derived from the first pressing of the olives and has the most delicate flavour. To be graded as Extra Virgin, the oil must contain up to 0.8% of free acidity and exhibit superior taste, fragrance and colour. Being not processed or refined, extra virgin olive oil is essentially fresh squeezed from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins.
 

Because of the integrity of the product, and its antioxidant components, olive oil will keep longer than all other vegetable oils.
In chemical terms it is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 27°C).

The type and quality of the fruit pressed, the time of harvest, the weather conditions during the growing season, and the region from which the olives are produced offer varietal quality and originality to the extra virgin olive oil.
There are many different kinds of olive varieties from which oil can be produced, and each brings a unique flavour and quality to it.

The extra virgin olive oil Le gemme di DORA is a very smooth, gentle and mild tasting oil.
Its aftertaste is slightly spicy and sweet, known for its characteristically elegant, fresh fragrance of green leaves and white flowers, recalling the scent of Sicilian spring.

 

These organoleptic features derive from Dora’s specific

Terroir

Noi siamo qui

We are here

The hilly zones of central Sicily have a temperate microclimate, unique in what is otherwise an island continental system, with some beneficial snowfall during the colder months.
  This is an ideal environment for olives, protecting them from the attack of parasites and insects with enough water provided by nature herself in the right quantities throughout the year, especially during the hot summer months.

Its nutrient-rich clay soil is part of a totally preserved ecosystem, home to almond, apple and citrus trees, as well as an extraordinary great variety of wild plants.
  All these components combine in creating an excellent terroir where the olives that make Dora’s extra virgin olive oil are grown.*

 
*Un ringraziamento particolare a Meridies® (www.meridies.net) per i preziosi consigli sul terroir.

© 2014 Azienda Agricola DORA di Vincenza Ferrara

Contrada Quattro Aratate, 94010 - Villarosa (En)

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C.C.I.A.A. n. 65603 - P. IVA 01174730869

 

Original drawings by DRIA - Sito Web Maculadesign