The olive is a Mediterranean and a long-lived plant that can easily reach hundreds of years of life, is also an evergreen plant, its vegetative stage is almost continuous throughout the year, with only a slight decrease in winter. Oil is extracted from its fruit. The gathering takes place from mid-October when the fruit begins the ripening.
The collection period is important to avoid the so-called fruit drop pre-harvest, the oil obtained from dropped olive fruit is of poor quality, and to avoid damage by weather and pest attacks that undermine the quality of the oil.
So as soon as the ripe fruit starts to became dark (beginning of maturation), usually not before the middle of October, early harvesting is made of olives. However, in terms of yield, it is quantitatively low, an extra virgin has a pleasant fruity flavor and low or no acidity. The olives are harvested by a method called combing: the drupes are combed or streaked with tools called combs, “mansalva” and “manrapida”, they drop on sheets or nets placed under the trees and not in contact with the ground.
The Ottobratica olive varieties are a unique feature of the province of Reggio Calabria, there is the widespread presence of these plants in the plain of Gioia Tauro and in the hilly areas and high lands that surround it.
The so called Ottobratica’s ideal ripening period is the month of October.
An influential Italian magazine publishes a research done by university professors of the Faculty of Agriculture of Reggio Calabria, researchers and established scholars in the field on its fatty substances in the two-month period July / August 2000. They concluded their work by saying that the oil composition is distinguished by Ottobratica of its great importance that allows an appreciable long-term maintenance.
Of course, to see it achieved it is necessary to meet the criteria of the olive harvest, the periods of collection itself (at the beginning of maturation), the processing techniques (hygiene and care of the olives and pressing and the bottling).
What is important, in the carried research, is the fact concerning the average value of polyphenols and tocopherols (antioxidant) contents in the oil from Ottobratica, which constitute a considerable component to the contribution of vitamins (vitamin and antioxidant) which are essential in our daily diet.
The organoleptic profile of the oil we produce is the following:
Colour: velvet golden yellow.
Perfume: delicate fruit, vigorous and persistent with signs of fresh grass, hints of thistle, golden apple and delicate tones of ripe berries.
Taste: well balanced with a slight bitter and pungent more pronounced.
It closes with a hint of field grass, vegetables and small red fruits, harmonious and elegant, delicate in a harmony of ripe fruit and dried herb-based ones.
Bitter and spicy and balanced content that close in the sweet almond.
Use: crude on everything.
The product is available in:
Bottle of 500ml
Bottle of 250ml