Organic Oil

The extra virgin organic olive oil "Paluffo" PGI "Colline di Firenze", is obtained only from organic olives grown and harvested by hand in the property. The olive grove is made up of plants of the classic varieties in the hills of Florence including the cultivar 40% Frantoio, 30% Moraiolo, 10% Pendolino. The trees are manually pruned carefully every year, we do not irrigate nor we use any fertilizer. The harvest is made by hand with small vibrators in late October or November, depending on the season. The pressing is done within 3 hours after the harvest with continuous cold mill cycle, crushing is done with steel knives and hummers then the paste is gently mixed for about 40 minutes at controlled temperature of 24°C. The oil is extracted by a decanter and by a centrifugal separator and then is gently clarified by paper filter. The filtration process, if properly made, doesn’t change the taste and the properties of the oil but is very important in order to preserve the freshness and the quality for a long time. The conservation takes place in stainless steel containers topped with an inert atmosphere of Argon. Normally the yield is 10-13%: it means that only 1/10 of the olive weight becomes oil!

Sensorial experience

As soon it is pressed, our oil is bright green, almost fuorescent and transparent, after some months the color became a warm golden yellow. The flavor is accompanied by fruity hints of artichoke, almond and ripe fruit, the taste is fruity and slightly spicy.

Paluffo oil can be defined as “Medium-intensity oil” and it is perfect for many recipes and dishes of the mediterranean tradition as: salad dressing, mozzarella caprese, topping in many vegetable soups, in grilled vegetables and poultry, over steak, with spaghetti and fresh tomatoes, fish soup and also on a slice of bread with a touch of garlic…..

The oil is bottled in 0,25 l, 050 l, 0,75 l and in the new 5 l bag-in–box, the best solution for the best conservation of the taste and freshness of the oil.

Things to know

Olive oil is delicate: light, heat, oxygen can cause rancid taste but also temperatures under 6°C can modify the taste. So our extra virgin olive oil is bottled in dark green glass or in packaging that shields it from light, like bag-in-box; plastic bottles can be for seeds oil but not for an EVOO.  Store it in a cool, dark place at home, not in the pantry with detergent or other chemicals products or in a garage; avoid temperature under 6°C.

Color? Doesn’t matter!

The color of the oil isn’t important at all, professional oil tasting is made with dark glasses! Dark green oil indicates only the presence of chlorophyll not a stronger or better taste!

The right price

The way to produce real extra virgin olive oil, as descripted above, is expensive and so also the final price cannot be very cheap! Be careful when you find low price EVOO even if you see “produced in Italy” in the label: it could be only “bottled” in Italy with a blend of olive oils coming from many regions or countries and produced in different years!

Younger is better

EVO oil is at it’s best in the 12-24 months after the harvest. So check always the harvesting date on the bottle and not only the bottling date!

How to recognize a good extra virgin olive oil

As for wine tasting, oil tasting requires some theory and many practice. The professional taster put a small quantità of oil in a glass and close it firmy between the hands in order to gently warm the oil for some minutes, then proceed to smell and take a sip for sensorial analysis. In Paluffo oil you will find fruity hints of artichoke, almond and ripe fruit, the taste is fruity, slightly spicy.

We use extra virgin olive oil also for frying

The extra virgin olive oil can endure up to 210°C without any production of toxical component (unrefined sunflower and rape oil have degradation at 130°C). After frying, filter the cooled oil through a coffee filter, clean the fryer and reuse it for frying 2-3 more times.

Olive oil for healthy diet

Extra virgin olive oil contains 75 % of monounsaturated fatty acids that are considered to be a healthy dietary fat. Monounsaturated fatty acids when replace the saturated fats or trans fats can lower cholesterol and control the insulin levels in the body with a decrease of LDL cholesterol levels and the risk of cardiovascular disease as main ingredient of Mediterranean diet. Monounsaturated fatty acids can even reduce the risk of developing type 2 diabetes by approximately 60 percent and help diabetics regulate their insulin levels and blood sugar, especially for those who have type 2 diabetes.

Vitamins E and K that are in the olive oil can protect us from oxygen-free radicals and oxidation in general.

The extra virgin olive oil of good quality is a rich source of phenolic compounds that have anti-inflammatory properties as effective as standard drugs but without the side effects! A study published in the Journal of Neuroscience found that four teaspoons of Extra virgin olive oil per day for 12 weeks acted as an anti-inflammatory drug, such as ibuprofen, to reduce pain. While extra virgin oil and ibuprofen have the same effect on treating inflammation, ibuprofen can increase bleeding and gastrointestinal damage whereas olive oil has no such effect on the body. In order to have a rough idea of amount of phenols in olive oil content take a sip and feel how it stings the throat. The stronger the sting, the more phenols it has. The Paluffo extra virgin olive oil has a polyphenol content of 450 mg/l and 280 mg/l of tocophenol content. “Industrial” extra virgin olive oil can have a polyphenol content around 100mg/l.

The consumption of olive oil has been linked to a decrease in tumors of colon, prostate, and breast cancer. In a study published in Annals of Oncology, researchers found that Monounsaturated fatty acids can weaken a cancer gene found in 25 to 30 percent of all breast cancers and increase the effectiveness of breast cancer drugs.

The high content of omega-3 fatty acids in the olive oil it’s very precious for children; this heart healthy oil has the ability to improve brain function and learning capacities in young children. The consumption of extra virgin olive oil has been linked to a positive effect on a child's height, weight, and cognitive and behavioral development.