Calabrian olive oil
We have years of experience in the production of extra virgin olive oil and now we want to bring our cultivation history to wider markets. In the entire product sector there is no oil entirely extracted from Carolea but it is mixed with other cultivars.
The Holy Cross Knight
At the end of the 1940s, the young Antonio, penultimate of the ten children of Giuseppe Santacroce, inherited what before being his was his father's passion, the production of olive oil. The art of oil was no small business and one had to know how to take care of large family estates. The right time to pick olives, from recognizing the good ones from waste to preparing animals to turn the wheel. What he learned has become teaching and the time that has passed has become memory and nothing has been lost.
THE OLIVE TREE
The Carolea plant has one of its main characteristics in climate adaptation, it resists well both in cold and high temperatures. its marked adaptation to climatic antipodes has determined its spread throughout southern Italy.
Unfortunately, to balance this remarkable thermal resistance there is a predisposition to diseases typical of olive crops such as: La Tignola, Ciclocorio, Peacock's eye and the attacks of the olive fly; this requires particular attention to agronomic practices in order to prevent and sometimes cure the aforementioned diseases.
Carolea is a plant with early flowering but rather late ripening of the olives. The harvest takes place on average in November and the olives are rather fat, with a firm pulp and well attached to the core, also favoring mechanical harvesting.
Carolea olives are used both for the production of extra virgin olive oil but also for consumption at the table. During the milling phase they have a good yield which varies between 18% and 25%.
Carolea oil is characterized by a low acidity that varies on average between 0.2% and 0.3%. It assumes a yellow color with green reflections, with a medium-delicate fruity aroma in which hints of apple, artichoke and herbaceous hints are felt. The taste is very delicate and harmonious.
USE IN THE KITCHEN
Thanks to its characteristics linked to its delicate and elegant perfume, to its soft and gentle taste, it is an extra virgin olive oil particularly suitable for feeding children, but also in fish-based preparations that do not risk being overwhelmed by the flavor of the oil, but enriched delicately. Even grilled vegetables, pinzimoni and bruschetta can benefit from marriage with Carolea olive oil.
STORAGE AND EXPIRY
It is good practice to transfer the oil from a large container to smaller ones so that oxygen is reduced as much as possible, as it is an element that gives rise to oxidation and therefore to the deterioration of the organoleptic characteristics.
Storage in small dark-colored containers should take place in cool, dry places and never exposed to direct sunlight.
The deadline, although entirely indicative and not exhaustive, is around 18 months from packaging and within 24 months from pressing. As time passes, the oil increases its acidity and the antioxidants contained in it decrease, it would therefore be a good rule to always consume vintage oil.