Extra virgin olive oil, as we know, is among the most counterfeited products of all. Even in years of extremely poor yields due to olive tree diseases or adverse weather events that have compromised production, we witness companies selling tons of “Made in Italy” extra virgin olive oil. Obviously what happens is that companies, some even very well-known, purchase olive oil of dubious origin from foreign countries such as Tunisia, bottle it and resell it as Italian production, in defiance of European laws that should protect the authenticity of this delicate product so beloved by Italians.
We are perfectly aware of this age-old problem, which is why on this page we will illustrate step by step how Contedoro extra virgin olive oil arrives from the field to your table.
At Contedoro we feel the responsibility of selling a product that many customers feed to their children, just as we do with ours. That’s why we care very much that you can have all possible information about the origin and transformation of our olives into superior quality extra virgin oil like Contedoro EVO oil.
“I’m not interested in producing a high yield and quantity of oil. My only goal is to guarantee my customers the highest possible quality of extra virgin olive oil.”
Alfio Lo Conte, Owner of Contedoro
Our olive groves are located among the hills of green Irpinia at an altitude between 500 and 800 meters. Here this plant has found the ideal place to thrive thanks to the clean air and the right amount of humidity provided by surrounding waterways and woods that make these trees lush and healthy.
Here there are no endless expanses of olive trees. No large-scale production and unlike olive groves located at sea level, they don’t breathe the saltiness (which then affects the taste of the oil) but the good country air.
We consider our olive trees as part of our family and we take care of them constantly with cleaning, pruning and natural fertilization work.
This preliminary activity precedes the olive harvest and requires professionalism and attention, to prevent the plants from getting sick or producing low-quality fruit.
When it’s time to harvest the olives, we let them dry naturally with the first rays of morning sun, we don’t force drying artificially in the mill, as many in the industry do today.
The olives that arrive at our mill are harvested exclusively by hand or with the aid of hand-held shakers that allow them to fall onto the nets. This method is not only the one required by European legislation but it is also the method that our grandparents passed down to us.
“The only way to make good oil, boy, is to know all the steps well, starting with the harvest!” That’s what my grandfather always told me.
Once they arrive at the mill, the olives are selected and washed with drinking water, preparing them for the delicate moment of crushing (also called milling).
Our team of agronomists will take care of selecting only the best part of the olives, discarding those with obvious defects or that could compromise the overall quality of the extra virgin olive oil.
After being separated from twigs, leaves and any foreign bodies, the olives are ready for the next step…
In our mill we work exclusively with the cold milling of olives method. This specific oil extraction method is particularly recommended for its effectiveness in preserving the organoleptic properties of the product.
The regulations indicate the threshold of 27° degrees as the maximum temperature for cold extraction but at Contedoro we never exceed 24° precisely to guarantee maximum attention to the properties in our extra virgin olive oil.
The immediate cold pressing of the harvested olives (within 12-24 hours max) allows us to preserve the antioxidants, the aromas, the grassy notes and accentuate the fruity taste in the EVO oil.
Extra virgin olive oil, like many other food products, is very susceptible to oxygen which, if not stored correctly, causes oxidation and loss of organoleptic properties, as well as the attenuation of flavors and aromas.
That’s why at Contedoro we package the EVO oil immediately after cold pressing in bottles and cans sealed with nitrogen, an element naturally present in the atmosphere that guarantees perfect preservation for up to 18 months.
After packaging, the oil reserves of the vintage are stored in the dark in temperature-controlled rooms. Nothing is left to chance.
This way you can enjoy New Oil all year round!
Immediately after purchase from our Store, our logistics team will take care of fulfilling your order as quickly as possible.
Putting together your products, they will pack the package with attention and care so that not even the rough handling of express couriers can damage them. And within 24-48 hours you’ll hear the doorbell ring.
Your package with our precious Contedoro Extra Virgin Olive Oil has arrived, all that remains is the last step.
But that’s up to you…
Here it is, finally, on your table. Contedoro extra virgin olive oil, this one truly 100% Italian!
After opening you will notice the intense fresh aroma that this extra virgin olive oil is able to release. Enjoy it for a moment before tasting it.
Our recommendation for the tasting is to enjoy it simply on a slice of bread. That’s how you’ll feel all the aroma of this precious EVO oil burst on the palate with grassy notes and artichoke hints.
An extraordinary flavor, of a 100% healthy and genuine product, rigorously controlled throughout the entire production chain.
This page was created specifically to make our production process transparent and understandable to everyone. Because we know exactly what we do and how we do it!
Click on the button below and access our shop, you can choose from different varieties of extra virgin olive oil or contact us for any questions. We remain at your disposal.
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
Pre-orders are open.
Receive the first batches as soon as they are available.
