THE OLIVE OIL

The olive grove is composed of about 1700 plants, among which some are typical Tuscan varieties (cultivar), such as the Moraiolo, Frantoio, Pendolino, Correggiolo and Leccio del Corno. From these plants are obtained five main varieties of oil, which preserve the best characteristics and qualities.
Each particular is accurately studied, the methods of cultivation allow to take good care of the plants and to respect their fruits, so as to obtain sound olives which, when they have reached the right degree of ripeness, are hand-picked, separately for each variety.
The squeezing of the olives takes place within 4-6 hours from their picking at the oil press Torre Bianca, headquarters of the cooperative society called Arte Olearia soc. Coop. consortile to wich La Ranocchiaia belongs (www.cultivarplus.it).
This allows to obtain an olive oil with a high percentage of ‘polifenoli’ and ‘tocoferoli’, both anti-oxiding substances with an action contrasting the free radicals, considered as responsible of the process of aging.
Moreover, such substances are fundamental in our daily diet and are considered as beneficial for our body. In fact, olive oil can help to lower the percentage of LDL cholesterol ( the ‘bad’ cholesterol), reduces the risks of arterial obstruction, lowers blood pressure and favours the excretion of gall, while improving the contribution of vitamins A, D, E and prevents arteriosclerosis.
The result is an oil that enhances the chemical and organoleptic characteristics typical of each variety.
The product needs to be stored correctly in order to preserve its quality and duration. Olive oil can be damaged by excessive heat and cold, so it is important to shelter it from light and air, to prevent its oxidation.