Extra virgin olive oil

Extra virgin olive oil is obtained from a mechanical process of olive pressing and only oils which have an acidity below 0,8%, the right texture, a perfect flavour and aroma without a hint of mould, deposits or rancidity, as well as a distinct fruity taste and also smell good can be classed as “extra virgin”.
Every type of oil, whether it be extra virgin olive, virgin olive, lampante or olive pomace oil is classed on the basis of specific parameters. Where extra virgin olive oil is concerned, the oil must NOT have values above the following:

The characteristics of extra virgin olive oil

Extra virgin olive oil of Lucca

The term “Oil of Lucca” refers to any oil produced from the olives of trees located on the hills within a 6 mile (9km) radius of the city’s walls. Olives have been cultivated in the province of Lucca for many centuries. As early as the 1300s Oil of Lucca was well-known across Italy and further afield. Merchants all over the world used it as a basis for comparison when purchasing produce.

The oil of Lucca

The oil of Lucca

The term “Oil of Lucca” refers to any oil produced from the olives of trees located on the hills within a 6 mile (9km) radius of the city’s walls. Olives have been cultivated in the province of Lucca for many centuries. As early as the 1300s Oil of Lucca was well-known across Italy and further afield…

Features

Extra virgin olive oil is obtained from a mechanical process of olive pressing and only oils which have an acidity below 0,8%, the right texture, a perfect flavour and aroma without a hint of mould, deposits or rancidity, as well as a distinct fruity taste and also smell good can be classed as “extra virgin”…

Story

The olive and its products are considered the symbol of the Mediterranean. Historical, religious and folkloristic documentation proves it was used as early as 1597 bC. Tablets originating from this period have been found in the Imperial Palace of Babylon detailing rations of olive oil distributed among each citizen…

Processing

The quality of the end product has always been our main objective. All stages of production are keenly followed by our experienced oil pressers, Luca Perna, the owner, and Giampaolo, his son. They are masters in the art of oil extraction…

Cooking with extra virgin olive oil

Extra virgin olive oil is an essential element in our mediterranean diet and therefore fundamental in the preparation of Italian food. When used as a dressing it confers all the flavours and aromas of fresh olives to the dish, making it something special. When used in cooking, even at high temperatures, none of the qualities of its monosaturate fatty acids and antioxidants are lost…

olive

The “Extra Virgin Olive Oil” has always been in the kitchen

‘Pinzimonio’ Fresh Vegetable Dip:

‘Pinzimonio’ Fresh Vegetable Dip:

Ingredients: – carrots – celery – red, yellow, green pe […]

Bean, Onion and Tuna Salad:

Bean, Onion and Tuna Salad:

Ingredients: – beans of the ‘Lucca red’ var […]

Boiled baccalà (dried salted cod) and chick peas:

Boiled baccalà (dried salted cod) and chick peas:

Ingredients: – baccala’ (dried salted cod) – extr […]

Lucchese Soup:

Lucchese Soup:

Ingredients: – black cabbage – dried beans (preferably […]