We cultivate and harvest our own olives, and we also source olives from carefully selected growers who cultivate excellent olives representative of their territory, using organic farming practices.
We can live a wonderful life in the world if we know how to work and love, work for those we love, and love what we work for…
Lev Tolstoj
Extra Virgin Olive Oils (EVOs) are the beating heart behind our passion for our work. Our collection features five unique variants of EVO, each inherently different from its inception.
These differences lie in the various olive cultivars used, the harvesting times, and the specific processing methods that characterize each of our oils.
The olive is the starting point of the entire process; it is harvested from the trees using electric facilitators, and for more prized and challenging cultivars, hand rakes are used. After all, it’s known that a great destination cannot do without a good start, and extra virgin olive oil is no exception.
By “Excellent” we mean…
We cultivate and harvest our own olives, and we also source olives from carefully selected growers who cultivate excellent olives representative of their territory, using organic farming practices.
To ensure that the olives remain fresh and intact until they arrive at the mill, we instruct our harvesting teams and contracted farms to avoid using invasive tools such as trunk shakers. Instead, we prefer the use of facilitators or hand rakes, preserving the health of the trees and ensuring that the harvested olives meet our high quality standards.
Each pressing during the olive harvesting season is rigorously monitored, with clear information about the olive grower and the type of cultivar used. We have a deep understanding of every variety we press, ensuring that the quality of our oil is consistently exceptional.
The process from olive to extra virgin olive oil occurs in three steps:
Harvesting, Pressing, and Filtration
Each phase of the process is carefully monitored by our harvesters and an advanced technological system that regulates every Celsius degree and every motor rotation with meticulous precision, ensuring maximum quality at every stage.
The harvesting method directly impacts the quality of the oil. Olives must be harvested without damage because once they are picked from the tree, oxidative and fermentative processes begin immediately.
It is crucial that the olives are transported from the field to the mill within a 3-6 hour interval, depending on the condition of the fruit and the temperature, to preserve their freshness and optimal quality.
Our mill is equipped with an advanced two-phase continuous extraction system, using knife crushing and kneading in an oxygen-free environment.
This allows the beneficial and aromatic properties of the oil to be kept completely intact, optimizing the malaxing conditions according to the specific needs and the variety of olive used.
Once extracted from the final separator, extra virgin olive oil naturally contains impurities and organic particles. Therefore, it is essential to subject the oil to a filtration process to “stabilize” it.
This is achieved using a mechanical filter equipped with cellulose cartridges, which maintain a low temperature, ensuring optimal preservation of its organoleptic characteristics in the long term.
Luigi Tega has a creative ambition: the relentless pursuit of harmony that evokes emotion. To achieve this, it relies on its aesthetic and sensory ideals: Intensity, Precision, Tactile Sensation, Freshness, Complexity, and Consistency.
Intensity in an extra virgin olive oil can be described as a vibrant pulse on the tongue, a succession of sensory notes that awaken the senses with their depth and persistence. It’s like a symphonic orchestra performing a harmonious crescendo, where every note, aroma, and flavor blend into a single intense and enveloping melody. It’s the art of oil speaking eloquently to the palate, telling stories of hard work, perseverance, and a passion for olive oil passed down through four generations.
Precision in an extra virgin olive oil is like the work of a master watchmaker crafting a perfect mechanism. Every sensation must find its place, manifesting itself in an elegant, clear, and precise manner. It’s the ability to highlight every shade and nuance with surprising accuracy, providing a sense of harmony and perfection.
The tactile sensation in extra virgin olive oil is like the caress of a gentle breeze against the skin. It’s the clear and fluid sensation that the oil leaves on the tongue and palate, a texture free from any solid residue that envelops every corner of the mouth. It’s the ability to communicate with the palate in a sensual and refined manner, creating an emotional connection between the senses and the mind.
Freshness in extra virgin olive oil is like a clear and bright dawn after a summer rain. It’s the sensation of vitality and vigor that the oil conveys, with distinct fruity and herbaceous notes reminiscent of freshly harvested and immediately pressed olives. It’s the ability to evoke the purity and fragrance of the raw ingredients, leaving a sensation of freshness and cleanliness in the mouth after tasting, rather than a greasy aftertaste typical of conventional fats.
Complexity in an extra virgin olive oil is like a Renaissance painting rich in details and nuances. The depth, precision in the specific percentages of varieties in the blend, and the duration of maturation blend into a harmonious balance that embodies the complexity of Luigi Tega EVO oils. It reveals layers of flavor depth that unfold gradually on the palate.
Any high-quality extra virgin olive oil is characterized by a generally low acidity, a parameter reflecting the healthiness of the olives used in the pressing: fresh and healthy olives, ground at low temperatures immediately after harvesting. According to current regulations, the maximum acidity allowed for the extra virgin category is 0.8%. However, it’s important to note that an oil with high acidity often exhibits organoleptic defects even before reaching the 0.8% limit.
Contrary to common belief, the quality of an oil is not strictly correlated with low acidity levels. Additionally, a bitter and pungent organoleptic profile does not necessarily indicate high acidity; often, it’s the opposite. This perception can lead consumers to make incorrect associations between taste characteristics and oil quality.
It’s crucial to consider that the acidity level can increase over time, especially in oils that initially have high acidity.
Another relevant chemical parameter is the quantity of peroxides, which serves as an indicator of primary oxidation in extra virgin olive oil. This process primarily affects unsaturated fatty acids, accelerating the oil’s rancidity. By law, extra virgin olive oil must contain less than 20 peroxides to be considered high quality.
To prevent the oil’s quality decline, it’s crucial to protect it from light, as photo-oxidation acts aggressively on peroxides, speeding up oxidation and increasing acidity more rapidly.
There’s also a secondary oxidation process, which affects only the fatty acids containing peroxides, breaking them down. Photo-oxidation is measured using spectrophotometry, where K delta parameters must be lower than average to indicate good oil preservation.
In conclusion, it is true that an oil with advanced oxidation (high peroxide and K delta values) can negatively impact the taste experience. However, it is not correct to automatically associate the quality of an oil solely with the reduction of oxidation parameters.
The presence of refined oil in adulterated extra virgin olive oil can be identified through spectrophotometric analysis, but it is not always evident during direct tasting. This underscores the importance of rigorous analytical criteria and proper tasting methods that highlight the typical characteristics of high-quality extra virgin olive oil, ensuring the authenticity and quality of the product.
High-quality extra virgin olive oil is not just a hedonistic pleasure for the palate but also a fundamental food for health. Rich in powerful polyphenols and antioxidants, EVO oil elevates home cooking to high standards while offering natural benefits for well-being.
EVOO, as demonstrated by numerous studies on the Mediterranean diet, is considered a superfood due to its high concentration of polyphenols, Omega fatty acids, and vitamins A, E, D, and K.
Extra virgin olive oil is the only 100% natural edible oil that undergoes no chemical treatment. By choosing extra virgin olive oil, you avoid health risks associated with consuming seed oils and other low-quality cooking oils.
In Western societies, there is a growing consumption of highly processed industrial foods, a trend also observed among populations in the Moli-sani study, where these foods are increasingly replacing traditional Mediterranean diet components. This category of foods is generally linked to an increased incidence of various diseases, from cardiovascular diseases to cancers.
The benefits of high-quality extra virgin olive oil, as demonstrated by several scientific studies, include:
Extra virgin olive oil is known to reduce the risk of cardiovascular diseases. The monounsaturated fatty acids in olive oil can lower LDL cholesterol levels (bad cholesterol) and maintain or increase HDL cholesterol levels (good cholesterol).
Furthermore, the presence of polyphenols in olive oil helps reduce inflammation, which is a risk factor for heart disease.
Source:
Abbassare il colesterolo grazie all’olio extravergine di oliva
Extra virgin olive oil contains compounds such as oleocanthal, which has anti-inflammatory properties similar to ibuprofen. These compounds can reduce chronic inflammation, which is linked to serious diseases such as rheumatoid arthritis and other inflammatory conditions.
Source:
L’olio extravergine di oliva aiuta l’intestino contro l’infiammazione cronica
Studies have shown that olive oil may play a role in preventing cognitive decline and neurodegenerative diseases such as Alzheimer’s. The polyphenols found in olive oil can protect brain cells from oxidative damage and improve brain function.
Source:
L’attività antiossidante dell’olio extravergine di oliva contro l’Alzheimer
Contrary to popular belief, olive oil can be helpful in weight control. The healthy fats present in olive oil can increase the feeling of fullness and reduce the desire for snacks between meals. Additionally, it can improve metabolism.
Source:
L’olio extravergine di oliva aiuta le donne a dimagrire
Olive oil can improve insulin sensitivity and lower blood sugar levels, which is particularly beneficial for the prevention and control of type 2 diabetes. The healthy fats in olive oil help stabilize blood sugar levels.
Source:
L’olio extra vergine di oliva contro il diabete mellito di tipo 2
Topical application of olive oil can improve skin health due to its moisturizing and antioxidant properties. Olive oil can help protect the skin from damage caused by UV rays and improve wound healing.
Choosing high-quality extra virgin olive oil means not only elevating your cooking but also taking care of your health in a natural and safe way. All these benefits make olive oil a valuable component in a balanced diet and a healthy lifestyle.
