Baldo – Multi-cultivar extra virgin olive oil

The main difference between a monocultivar oil and a blend concerns the olive varieties (cultivars) used to produce it:

• Monocultivar (Single-varietal) Olive Oil: This is produced using only one variety of olive (for example, exclusively Frantoio, Pendolino, or Leccino, etc.). It highlights the characteristic traits of that specific olive in a pure and well-defined way, offering distinct aromas and flavors (such as pronounced notes of artichoke, almond, or cut grass).
• Blend Olive Oil (Multi-varietal): Created from a carefully calibrated combination of several olive varieties. The goal of the blend is to achieve a perfect balance between aromas, bitterness, and pungency, resulting in an oil that is more harmonious, well-balanced, and consistent over time.

There is no single "best" oil; it depends on personal taste and how you use it:

• A single-cultivar olive oil is perfect for those seeking a bold sensory experience and wishing to pair a specific flavor profile with a particular dish (e.g., an intense olive variety served with red meat or soups).
• This blend is ideal for those who prefer a balanced, well-rounded, and versatile flavor, suitable for everyday use with a variety of dishes.

Oil has four major enemies: light, heat, air, and odors.

• As indicated in the text:
• Location: Store in a cool, dry place, away from direct light (the ideal temperature is between 12°C and 18°C).
• Containers: Use tinplate cans or dark glass bottles (avoid clear bottles).
• Closure: Always keep the bottle tightly closed to limit contact with oxygen, which accelerates oxidation and causes the oil to go rancid. To be avoided: Never place it near the stove, the oven, or in the refrigerator (where it would freeze).

The best way to enjoy it to the fullest is raw:

• Used raw: Added after cooking to salads, bruschetta, grilled vegetables, soups, legumes, or meats, it enhances all its aromas while keeping its natural polyphenols and antioxidants intact.
• For cooking: Extra virgin olive oil is also excellent for cooking and sautéing, thanks to its high smoke point and the stability of its fats (primarily oleic acid)..

High-quality extra virgin oils are extracted through a mechanical cold-pressing process:

1. Harvesting and washing: The olives are harvested at the optimal stage of ripeness and washed.
2. Crushing: The olives are crushed (using hammer mills or traditional millstones) to produce an olive paste.
3. Malaxing (kneading): The paste is gently mixed at a controlled temperature (strictly below 27°C for "cold" extraction).
4. Extraction: A centrifuge (decanter) is used to separate the oil from the vegetation water and the pomace (pits and skins), without the use of any chemical solvents.

Shipments are processed from Monday to Friday. We use reinforced packaging specifically designed for the food industry, certified to protect cans or bottles from impacts and temperature fluctuations during transit, ensuring that your order arrives at your home in perfect condition.

Absolutely! During the checkout process (on the page where you enter your details), you will find a dedicated section to include your personal message; alternatively, you can write the text for the card directly in the order notes.

The dedication, which our staff will write for you, will make your gift even more special.

→The indicated timeframes refer exclusively to the service provided by our designated courier.