THE EXTRA VIRGIN
OLIVE OIL OF OLIOCRU

WHAT DOES THE PRICE OF EXTRA VIRGIN OLIVE OIL DEPEND ON?

We take care of the OlioCRU olive grove all year round – from tree pruning to olive picking, aiming at a superior quality product. This is the main difference between a high-quality oil and a low-price oil. The picking of still green olives means a lower yield, but oil will be richer in polyphenols and salutary properties. So, oil will not only be good, but also HEALTHY.

DIFFERENT OIL TYPES ACCORING TO PICKING PERIOD

EARLY PICKING

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Oil from green olives

  • PICKING: early October
  • YIELD: 8%
  • 100 kg of olives: 8 litres
  • FLAVOURS INTENSITY: high
  • HEALTHY PROPERTIES: high

REGULAR PICKING

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Oil from seasoned olives

  • PICKING: mid-October > early November
  • YIELD: 14%
  • 100 kg of olives: 14 litres
  • FLAVOURS INTENSITY: medium
  • HEALTHY PROPERTIES: medium

LATE PICKING

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Oil from ripe olives

  • PICKING: from mid-November
  • YIELD: 20%
  • 100 kg of olives: 20 litres
  • FLAVOURS INTENSITY: low
  • HEALTHY PROPERTIES: low

HOW FIRST-RATE OIL
IS PRODUCED

The OlioCru extra virgin oil tells our story: it smells of our land and like a fingerprint it never changes its essence. OlioCRU implements a cultivation and production system based on quality – it is our mission to spread the culture of EVO oil, not only as flavouring, but as main food for the wellbeing.

THE PICKING

The picking of olives from our own olive grove is made by hand or using electric olive harvesters in order to preserve the integrity of the fruit and the tree. In fact, the typical terracings of Garda do not allow to use mechanical picking systems.

The olives are collected in the nets placed on the grass, and then are placed in particular crates for transport to the immediate pressing at the mill. This procedure assures that olives stay cleaner, protecting them at best from bruises and possible squeezing or overheating.

TECHNOLOGICAL INNOVATION

OlioCRU has made the important choice to implement high-tech machines and equipment into the company.

Among the production peculiarities is the accurate washing and sanitization of olives in three different pools connected with rinsing and drying conveyer belts.

PITTED OIL

The OlioCRU mill agrees to the protocol of pressing oil without seeds, separating the pulp from the pit. This assures higher levels of aromatic mixture, more bioavailable polyphenols, a perfect balance between bitter and spicy, and better oxidation stability.

Olives treated without seeds are picked before all the others when still green, giving to oil the best salutary properties.

OLIOCRU’S EXTRA VIRGIN OIL VARIETIES

OlioCRU’s extra virgin oil are divided into three varieties of PITTED OIL and three of MILLED OIL.

Our pitted oils are: ORIGINI, EXTRALAB and EMOZIONI with very different smells and flavours, and bitter and spicy intensity. Among our milled oils are: GARDA DOP TRENTINO, produced with olives grown in the area of Arco, Riva del Garda and Mount Brione, and oil BIOLOGICO.

Pitted Olive Oils

Unpitted Olive Oils

OLIVE TREE VARIETIES

The trees varieties cultivated and used in the production of OlioCRU are very diversified. The most famous one is doubtless CASALIVA, which is typical of Garda, while in the experimental groves on the hills surrounding Arco also ITRANA, RAVECE, LECCIO DEL CORNO and even CORATINA are present.

These treasures are at the core of the recipes of OlioCRU pressing masters: different extractions provide particular organoleptic features and the intensity grade of fruity, bitter and spicy.