Extra virgin olive oil, fruity and cultivar

The taste of Extra Virgin Olive Oil, playing with cultivars

Let's get this straight: extra virgin olive oil is not just a condiment, but is essentially a staple of the Mediterranean Diet and a fundamental ingredient in every dish.

At Coppini Arte Olearia , we have always worked alongside Chefs to enhance their recipes in which the use of the most suitable oil is a fundamental variant. The taste of extra virgin olive oil , in fact, can greatly influence the final result of a dish.

Just like choosing the right wine, matching the best extra virgin olive oil with each dish is very important, making it necessary to use more or less fruity oils, light or intense, monocultivar or pluricultivar to naturally enrich each recipe with flavour.

THE FRUITY OF OIL

Since 1988 we have chosen to trace the supply chain of our Italian extra virgin olive oil, indicating the Fruitiness of our oil on the label well before the European Union made it an optional indication

Olio Extravergine, fruttato e cultivar Coppini Arte Olearia

In fact, since 1991, with the entry into force of EEC Regulation 2568, the marketing of Extra Virgin and Virgin olive oil has also been subject to the organoleptic classification of the oil by an accredited panel of tasters .

To identify and classify oil unambiguously and with the right terminology, professional tasters have at their disposal a specific vocabulary for virgin olive oil, prepared by the International Olive Oil Council (IOC) of Madrid, which has established that "Oil with the right degree of aroma means an oil obtained from beautiful, healthy and fresh olives, harvested at the right degree of ripeness".

The degrees of fruitiness, accompanied by the attributes of Light – Medium – Intense oil, give flavor identity to oils, a useful indication in order to find the right oil for every taste . The attributes used to classify an oil are: more or less expressed vegetalness, more or less ripe fruit, more or less prolonged persistence, bitter and spicy, pungent or not.

THE FLAVOUR OF EXTRA VIRGIN OIL AND ITS CULTIVARS

The value of extra virgin olive oil is the result of a synergic and careful production chain, where nothing is left to chance and the terroir , just like in wine, represents the essence of the uniqueness of an oil. The Terroir of Coppini Arte Olearia oils is not simply the place where the olives are cared for, harvested and pressed but it is the cultural context that from Parma embraces the production facilities and the surrounding world

The careful selection of olives in suitable territories such as Sicily, Puglia and Abruzzo, allows us to harvest and press six different cultivars every year: Biancolilla, Nocellara del Belice and Cerasuola in Sicily, Ogliarola and Coratina in Puglia and Dritta in Abruzzo.

In recent years, the climate, seasonal variations and parasitism phenomena have caused significant alternations and production shortages. For this reason, we have chosen to propose and create Cuvèe (or structures), a union of several monocultivar oils combined according to recipes studied for each campaign by our oil sommeliers , to guarantee consistency of taste and pleasantness, thus accustoming our customers to a constant flavour over the years. A fundamental step for the success of a dish, for long-life recipes, because, contrary to popular belief, a few grams of oil, with a more or less intense flavour, are enough to guarantee the pleasantness of the dish.

Only the rare best vintages, just like in the world of wine, allow us to produce entirely oils with monocultivar expressiveness. For each production we describe on each label which cultivars make up our precious olive juice to allow the consumer to know the origin of his oil.

From harvest to bottle, whether it is mono or pluricultivar, it is essential to carefully preserve the oil from light, air and heat, otherwise, the unsaturated fat would compromise the integrity of the product.