It is the most refined of the Biancospino Extra Virgin Olive Oils, obtained from small family olive groves farmed using inherited methods. It fully expresses the characteristics of Montiferru oils: its strong and intense taste makes it irreplaceable when cooking, especially when used raw. An authentic pearl with a great personality.
|Dimensions||6.8 × 6.8 × 26.9 cm|
TERRITORY AND VARIETY
Biancospino Extra Virgin Olive Oil is obtained from the varieties of centenary olive trees, mainly located in Bosana, with a small percentage from Semidana and Olia Manna; they are rustic varieties with a good yield.
The olive groves occupy around two hectares of south-facing land, on the extinct volcanic mountain, still rich in minerals, of the Montiferru, at an altitude of about 400 meters, in the municipalities of Seneghe and Bonarcado.
The olive groves are cultivated without the use of chemical fertilizers or artificial irrigation, with mowing techniques that leave in place the natural grasses present on the ground.
HARVESTING AND PROCESSING
The harvesting takes place between mid-October and mid-November when the drupes reach about 70% of their colour change.
The olives are harvested with the help of modern machinery that shakes the olives from the branches and makes the fruit fall from the plant onto nets spread out under the trees on the ground. This method does not affect the integrity of the olives or the trees. Once beaten down, they are transported within few hours in small, perforated plastic cases to the continuous cycle oil mill of Mr. Antonio Angelo Corrias, in Bonarcado (Province of Oristano) less than 10 km away.
The olives are cleaned, weighed, washed, and pressed; the resulting paste undergoes the kneading process and passes into the decanter. The centrifugal separation is the essential phase for obtaining oil.
The processing temperature of the paste is always below 27 ° C, thus allowing a cold-extracted product to be obtained, whose nutritional and physicochemical characteristics remain unchanged for a longer time.