Family love and passion for natural traditional working process is key.
“Our energy and time are oriented only for offering the best EVO oil available organically in nature, in order to grow energy, improve health, and enhance daily meals with a smooth texture and pure fresh taste” Virgeen is on our daily family table and our mission never changed. Quality over quantity. Let’s discover the full journey.
The beginning part is Planting the tree
The mediterranean climate, warm, dry in summer and cold in winter, is the best natural condition for a natural growth of olive trees. Olive tree best environment has considered rainfall in winter and almost none in the summer. According to a report published by the International Olive and Olive Oil Council, an average olive tree will take up to five years to sart producind fruit. An Olive tree is considered mature at about 10 years old, and reaches maximum performance by 35-45 years of age. Some of our Family Farm Olive tree where there when we bought the land, others we planted directly ourselves
Supporting olives during 4 seasons
Spring season is a preparation stage where pruning and olive tree means preparing it for the growing season, esuring proper sunlight exposure and air circulation. The olive tree requires help only from the wind for pollination.
In Tuscany, where our Family Farm is located, the summer is hot and dry, this it’s the perfect timing for intense growth of both the tree and the olives. In about 2 months the fruit will add size and weight till ripening begins. This process could clearly visible by the color changing of the fruit, from green to purple then to almost black.
Autumn is the harvesting season where the results from the quality of pruning, pollination and flowering give it’s results.
Winter is the resting period for our trees. After harvesting we leave the tree in pace allowing it to regain energy and strength after giving us its fruits.
Harvesting the olives
Harvesting timing and method is more critical for olives than many other fruits. Olive need to ripen on the tree unlike other fruits the ripen after harvest. Therefor, the olive need to be picked at the perfect moment for maximum quality. Looking at the color of the olives gives us all the informations need to understand when is the best day to start the harvest stage. As Tradition, we Hand-Harvest the Olives in October When the Fruits are Ripening from Green to Purple, and Never Later than November to Preserve their Emerald-Green Color and Fresh Flavors. Hand harvesting is the best way to obtain pure high quality EVOO. We don’t want to damage the olives with machines. A broken olive, like any other fruit, will allow oxigen to penetrate and start the oxidation process that will lower quality and nutritional compounds.
Processing the olives
With the manually quality ceck of the olives during the hand harvesting process, all the olives are ready to be pressed. The Speed with which the olives gets from the tree to the processing line is a Key factor that Ensures a Premium Quality Olive Oil High in Polyphenols Composition: Perfect Low Acidity, Great Aromatic Profile and natural Fresh Taste. If Olives are Kept in Stock for an Extended Period, they will go bad Like Any other Fruit. VIRGEEN olives are 100% Cold-Pressed Within 4 Hours after Harvesting. The Entire Manufacturing Process Is Temperature-Controlled. This Method Is Called “Continuous Cycle Crushing. Where Additional External Water Is Not Required; Instead, Water Would Only Affect The Product’s Final Quality. This extraction method, which keeps the temperature below 27 degrees Celsius / 80 degrees Fahrenheit, prevents the alteration of nutrients and antioxidants such as polyphenols, ensuring maximum quality, freshness of the final product.
Analysing the olive oil
Every year laboratory test are made to the final product in order to offer legit and quality informations.
We Love Giving Informations About Virgeen EVOO Olive Oil. This is why, Inside Every Box we manually put a Copy of the Latest test Results from The National Certifying Lab.
Packing & delivery
Getting the olive oil out from the pressing tanks into the final bottles is the final stage. This process is crucial. If this working process is not made quickly and with the right storing bottles all the work described till now could be wasted. The goal of the perfect container is to minimize the exposure of the olive oil to light, particularly UV rays. The manually process to transfer the olive oil from the pressing tanks to the final bottle nedds also to be done as quikly as possibile to minimizing the oil’s exposure to oxygen which can result in oxidation and the development of rancidity.
Finally, taste and cook with the final EVOO
Finally new and fresh olive oil is in our kitchen. It doen’t metter where you out it, it will make everything around it taste better. We Recommend Using Virgeen Raw to Fully Appreciate All Natural Oleocanthal and Polyphenol Proprieties- Taste One Daily Tablespoon, Drizzle It On Your Fresh Salad, Dip Your Favorite Bread
Trying different olive oil uses
The use of olive oil are wide and varied. Olive Oil can be used as food preservative because antimicrobials in the olive oil act to naturally sterilize food. Olive oil could be also used as cream, unguent and balms.
As a Small Family Farm, We Know It’s Our Job to Help Make The World A Better Place by Taking Care of our Trees, doing Right by Our Planet, and Making Whole Body Wellness More Inclusive for All.
