Farm - Olio borgisi

FROM THE CULTIVATION OF OLIVE TREES TO THE PRODUCTION OF EXTRA-VIRGIN OLIVE OIL FRUITY OF OLIVES

The oil-producing farm is situated in the heart of the Mediterranean Sea in a particularly fertile territory, which lies on the country side of Sciacca Terme (AG).

It has an olive growing tradition passed on from generation to generation. Handed down from father to son, the production of extra-virgin olive oil has become an art.

The fusion of modern and traditional methods and techniques enable us to offer an organoleptic and biological high quality oil to the markets.

In fact, this fragrant and characteristic product is produced thanks to the attentive and costant care given by an Agronomist towards the old and the most recent olive installations.

THE BIOLOGICAL FEATURES OF THE EXTRA-VIRGIN OLIVE OIL

The extra-virgin olive oil is a high-valued biological food, thanks to the harmonious composition that characterizes it and distinguishes it from other alimentary oils.

It mostly consists of monosaturated fatty acids (unlikely oxidable, and of the right quantity of linoleic fatty acid) which is essential for our organism; we can find important substances in its composition, such as: polyphenol, vitamin E, beta-carotene, natural antioxidants, other than many other constituents important for our health.

Its constant use, in the light of the properties discovered, promotes the fall in the bad cholesterol level and a rise in the good one.

Further more, it has been scientifically proven that this oil contributes to the prevention of cardiovascular diseases, arteriosclerosis and heart attack.

CULINARY FEATURES

Extra-virgin oil consents an enrichment in the taste of many different dishes, whether it is raw or cooked.

THE PRESERVATION OF THE QUALITY

So far, we have only talked about an oil named fruity, without saying how it can be obtained.

The fruity of extra-virgin oil is intended as an oil obtained from the pressing of the olives partly black partly green and sound; in other words withont parasites whether animal or vegetable.

So, it is only by choosing the best olives that we may obtain a sweet-smelling and golden colored oil with greecnish reflections. These olives make us remember the fresh olives which have an almond and artichoke smell, and which also have that harmonious and fruity taste with a light bitter and pungent smell.

The Dimino’s farm, in order to guarantee a product without noxious residues and in defence of its high biological value, seeks the professional advice of an agronomist and it respects all the imposed and expected directives of the regional program drawn up according to the law Reg. Ce 2078/92, misura A1.

The Agronomist has the duty to supervise the quality, and so he must follow every stage of the production working together with the technical assistance centers.

All these attentions offer the consumer a genuine product with a high biological and nutritional value.