EXTRA VIRGIN ORGANIC OLIVE OIL
A product is considered organic when it is obtained using only natural substances.
In the case of extra virgin olive oil (EVO), in particular, the focus is on preserving the soil by avoiding the use of chemical fertilisers, herbicides, or pesticides that can cause severe alterations to the natural habitat and negatively impact the safety and authenticity of food. Instead, organic raw materials are preferred.
Choosing 100% Italian organic EVO means supporting local producers, the economy of the land, and selecting a healthy and certified product.
Organic agriculture is a production model that protects the land and the consumer, offering numerous benefits such as healthier and safer products and the preservation of the planet’s resources.
Reference to EC Regulation 1019/2002: organic extra virgin olive oil is obtained exclusively from olives and solely through mechanical processes, specifically by pressing the olives – Regulation (EU) no. 1169/2011 – with no addition of any chemical additives.
The excellence of the organoleptic and nutritional characteristics of organic extra virgin olive oil make it a fundamental element for the health and well-being of the body.
EFSA (European Food Safety Authority) states that the two active compounds found in olive oil, namely “polyphenols from oil” and hydroxytyrosol, protect against lipids present in the blood and the harmful effects of oxidative stress.
To confirm the above, EFSA establishes that the oil must contain at least 5mg of hydroxytyrosol and its derivatives per 20g of olive oil.
Laboratory analysis has shown that Romani Olearia oil contains hydroxytyrosol and olive polyphenols in amounts exceeding 5mg/20g, making it a true elixir of health!
Choosing Romani Olearia means bringing a perfect product to the table, rediscovering an ancient, pure, and genuine flavor. It is an ideal condiment for vegetarians and vegans, representing the “healthy fat” that is the cornerstone of Mediterranean diets.
It is a true “yellow gold”.
The Le Gorgone land parcel is located in the highest part of Montemagno, beyond the ancient
Church of San Martino. Thanks to its higher elevation and intense sun exposure, it produces olives that ripen faster compared to the usual schedule.
The openness of the territory is maximized while being simultaneously protected from the cold winds, benefiting from an extremely mild climate influenced by the sea on the horizon beyond the city of Pisa.
The olive trees, which can reach up to 100 years of age, are predominantly of the “razzo” variety, a native plant characterized by pendulous branches. Its fruit, the olives, have a droplet-like shape with a downward-pointing tip.
The resulting oil is smooth and lightly spicy, ideal for pairing with fish, delicate vegetables, and shellfish.
The San Martino parcel is located slightly further south, below the Church of San Martino, and runs
alongside the Zambra stream in Montemagno. It also benefits from intense sunlight exposure and
is protected from the cold winds.
The predominant variety of olive trees in this parcel is the “pendolino", which is distinguished by its
graceful weeping habit and narrow leaves, producing rather small olives.
The combination of these native plants gives the oil a more intense and slightly spicier character.
It is an oil appreciated in traditional pairings, from the simple bread and oil combination to more
robust dishes, typical o the Tuscan cuisine, as well as being ideal for fish, light vegetables and
crustaceans.
It is also a valuable ally for all types of vegetarian and vegan cuisine
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