Our farm and territory of Italian extra virgin olive oil production
The farm "La Rosciola" of the Tariciotti Brothers, founded in 2008, is located in San Vito Romano (Rome). This site, on a hill at 700m above sea level, is characterised by an excellent climate for the cultivation of olives, and hosts several varieties of olive trees, mostly of the "Rosciola" type, which is native of this place, and takes its name from the typical reddish colour of the olives.
The ground on which the olives are cultivated is terraced, thus facilitating the draining of water and guaranteeing the ideal conditions for the correct maturation of the olives, with the best balanced water and organoleptic content.
Harvesting and Pressing the olives
A particular care is dedicated to the selection of the period of the harvest of the olives, that is carried out with mechanical systems, at the ripest moment during veraison (the period in which the state of maturation leads the olives to change their color from intense green to purple-red). Once the olives are harvested, they are collected in holed boxes, that facilitate the venting, thus preventing from the formation of mold. The olives are brought in the same evening to the olive press and pressed within the day. The pressing is a continuous process characterized by mixing at a low temperature, in order to not alter the organoleptic qualities and to maintain the three basic requirements of pure extra virgin olive oil, that can be summarized, in terms of flavor, as spicy - bitter - fruity.
Storaging the olive oil
The storage of the olive oil is done in nitrogen environment, in stainless steel containers, in order to maintain all characteristics of the product for long time.Before proceeding with every bottling, the oil is filtered, in order to avoid any deposit on the bottom of the bottle.
Characteristics of our Italian Extra virgin olive oil
The oil is fruity mature, medium spicy and with an aromatic characteristic of grass scent, almond and artichoke. It is characterized by a high content of polyphenols. The low ratio of unsaturated/saturated fatty acids and oleic acids results in a oil with high fluidity. This oil is recommended with fish, hors d'oeuvres, white meats, raw or cooked vegetables and soup.
Chemical Analysis of our Italian Extra virgin olive oil
Total polyphenols (mg / kg) up to 341Ratio unsaturated / saturated up to 6.10% Acidity up to 0.3%
Moreover there is no doubt that oils is an indispensable food for everyone, as several experts confirms, even considering its many active principles.
The company policy is to point to a high quality extra virgin olive oil, even with the support of agronomists and other experts, with the aim of following all steps, from the cultivation to the pressing. In this way the respect of all quality standards is guaranteed, by the most ancient techniques of cultivation, joined to the most recent national and community normatives.
The way in which the pressing is carried out is the traditional one, in order not to alter the organoleptic characteristics of the oil and to maintain the three basic requirements of pure extra virgin olive oil, that can be summarized, in terms of flavour, as spicy - bitter - fruity.
In addition there are further important characteristics, such as the content of polyphenols (antioxidant), unsaturated fatty and acidity level (that is lower as short is the time between the harvest and the grinding).
Our farm "La Rosciola", with a familiar structure, represents a relevant example that, together with the growth of other farms, could generate the agricultural consortium of San Vito, which could protect, involve and safeguard all people that share the passion for their territory and for the cultivation of olives.
The goal of the consortium could be to provide to all farmers of San Vito all means that are fundamental for the cultivation, keeping them updated about all active techniques and normatives, whishing that, with the collaboration of private farmers and local administrators, and with the support, even if modest, that the farm "La Rosciola" engages to provide, it will be possible to achieve the realization of suitable structures, for maintaining the high level of the cultivation and production of olive oil.