1. When can an olive oil be defined as extra virgin?

2. Why is Olio Extravergine d'Oliva Bruni sealed in stainless steel bins?

3. What are phenols?

4. How and why extra virgin olive oil must be stored?

5. Why is Olio Extravergine d'Oliva Bruni bottled in thick dark green glass?

6. What is the difference between Olio Extravergine d'Oliva Bruni “Gran Fruttato” and Olio Extravergine d'Oliva Bruni “Denocciolato”?

7. Can the extra virgin olive oil be used for frying?

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1. When can an olive oil be defined as extra virgin?

Extra virgin olive oil is obtained directly from olives and solely by mechanical means.

In order for it to be classified extra virgin olive oil, an olive oil should (i) meet a number of analytical parameters (e.g. acidity lower than or equal to 0.8%) and (ii) be totally free from imperfections on sensory level, with positive hints of aroma.

Leaving out the visual look as this is not related to the quality (olive oil official panel test is done with blue glass) – a green(er) oil is not necessarily better than a yellow one, as well as a clear oil is not necessarily better than a cloudy one –, if the oil is of good quality its aroma must waft of the fruit from which it has been extracted: the healthy and fresh olive. This positive feature is the most important and is necessary to classify an olive oil as extra virgin olive oil.

Moreover, in a high quality extra virgin olive oil you will feel hints of bitter on the back of the tongue before swallowing it accompanied by a  tactile feeling of spiciness in the throat.

The above-mentioned bitter and spicy features are extremely positive as they are made by the poliphenols: antioxidant substances preserving both the oil and human body cells from oxidation.

2. Why is Olio Extravergine d'Oliva Bruni sealed in stainless steel bins?

Olio Extravergine d'Oliva Bruni is sealed in stainless steel bins to avoid any contact with  atmosphere and light to prevent oxidation.

3. What are phenols?

Phenols (or poliphenols) are the antioxidant components of the extra virgin olive oil and are necessary for the wealth of the human body. Phenols prevent cells from aging and are important to reduce the risk of atherosclerotic coronary diseases. Moreover, Phenols have been acknowledged as potent fighters against tumors.

4. How and why extra virgin olive oil must be stored?

Extra virgin olive oil must be stored in a dark and cool place and must be kept away from direct sunlight to avoid oxidation.

5. Why is Olio Extravergine d'Oliva Bruni bottled in thick dark green glass?

Olio Extravergine d'Oliva Bruni is bottled in thick dark green glass to obtain a high-level protection and filter against the light.

6. What is the difference between Olio Extravergine d'Oliva Bruni “Gran Fruttato” and Olio Extravergine d'Oliva Bruni “Denocciolato”?

The difference is that Olio Extravergine d'Oliva Bruni “Denocciolato” is extracted only from the pulp, after the stones are taken out of the olives. Whilst Olio Extravergine d'Oliva Bruni “Gran Fruttato” is extracted from the whole olive.

7. Can the extra virgin olive oil be used for frying?

Yes. It is more suitable indeed that many other oils usually used for this purpose, provided it is a very high quality extra virgin olive oil.