From the Field to Your Table
Discover how a Contedoro Italian extra virgin olive oil is born.
In a market where it is often difficult to know the true origin of the oil, for us, transparency represents a fundamental value.
For this reason, Contedoro produces Italian extra virgin olive oil in Irpinia following a controlled supply chain, which involves every stage of the process: from the olive groves to the consumer’s table.
We have chosen to recount every step of our work: from the care of the olive groves to the production of the oil, until the moment it arrives on your table.
Because a great Italian oil is not born by chance, but is the result of a controlled supply chain, the experience of competent people, and a constant search for quality.
"I am not interested in producing more oil. I am interested in producing the best oil possible."
Where it all begins.
Our olive groves are located in the heart of Irpinia, among hills, woods, and watercourses that have characterized this extraordinary territory for centuries.
Here the olive trees grow between 500 and 800 meters above sea level, benefiting from an ideal climate, strong temperature fluctuations, and an environment that is still authentic and pristine.
Throughout the year, we dedicate constant care to the plants through pruning, soil cultivation, and agronomic practices attentive to their natural balance.
A great Italian extra virgin olive oil is born from a journey that begins long before the mill. In fact, it is in the olive groves that its quality takes shape, thanks to the health of the trees, the care of the fruits, and the value of a land capable of expressing excellence. For this reason, every stage, from cultivation to harvesting, becomes fundamental to obtaining an authentic oil rich in character.
500-850 m a.s.l.
Ideal altitude for olive growing.
Irpinia Territory
An environment rich in biodiversity.
Constant care
Attention to the olive trees in every season.
The harvest.
The quality of an extra virgin olive oil takes shape already in the olive groves and depends, first of all, on the choice of the most suitable moment for harvesting.
The olives are harvested in the early stages of ripening, when the fruit expresses the maximum of its aromatic heritage and its natural properties.
We exclusively use manual harvesting or harvesting with the aid of mechanical shakers, which favor the falling of the olives onto the nets, preserving their integrity and respecting the tree.
Furthermore, every delivery is managed with care and speed, so as to allow the olives to arrive at the mill in the best possible conditions and be processed within a few hours of harvesting.
In fact, the final quality of the oil also depends on everything that happens even before the olives enter the mill.
Every great oil is born from a harvest performed at the right time.
"The only way to make a great oil is to know every step, starting from the harvest."
Arrival at the mill.
Careful selection
Only the best olives continue to processing.
Washing with potable water
Cleaning and preparation of the fruit.
Ready for extraction
Every olive is prepared to express the maximum quality.
Cold extraction.
After selection and washing, the olives enter the most delicate phase of the entire production process: the extraction of the oil.
In our mill, we exclusively use a modern continuous cycle plant that processes the olives within a few hours of harvesting, preserving their freshness and quality.
The extraction takes place strictly cold, maintaining temperatures below the limits set by regulations. This choice, in fact, allows for the preservation over time of all the aromas, fragrances, and natural properties of the extra virgin olive oil.
Every stage of the process is carefully controlled to obtain an authentic product, capable of best expressing the character of the olives and the territory they come from.
Technology at the service of quality.
"The best oil is born when the fruit is respected in every stage of processing."
Protecting quality over time.
Once extracted, the EVO is stored in optimal conditions to preserve all its qualitative characteristics.
Oxygen, light, and temperature fluctuations can compromise its fragrances, aromas, and natural properties. For this reason, we adopt storage systems that protect the product in every stage following processing.
The oil is bottled directly at the mill and kept in controlled environments, away from light and heat sources, maintaining its freshness over time.
Every bottle and every tin is prepared with the same attention we dedicate to production, so that the consumer can receive an authentic oil of superior quality.
Quality does not end at the mill. It continues to your table.
Protection from oxygen
Storage systems that preserve freshness and aromas.
Controlled temperature
Ideal conditions to maintain the qualities of the oil unaltered.
Packaging at the mill
From production to the bottle, without compromise.
From our Mill to your home.
After packaging, every order is prepared with the same care and attention we dedicate to the production of the oil.
The bottles, tins, and bag-in-boxes are prepared with the utmost attention, so as to be protected during transport and arrive at their destination in optimal conditions.
We collaborate with reliable couriers and organize shipments quickly, so that our oil can reach customers’ tables in Italy and abroad in the shortest time possible.
For us, quality is not just about the product, but also about the relationship with those who choose Contedoro. For this reason, we commit ourselves every day to offering an experience made of attention, care, and trust.
From our family to your table.
"The greatest satisfaction is knowing that our oil enters the homes of the families who choose us every day."
The most important moment.
After months of work among olive groves, harvesting, processing, and packaging, the moment arrives that gives meaning to all our commitment: the tasting.
It is here that quality takes shape through fragrances, aromas, and sensations capable of telling the story of the territory from which this oil is born.
Poured over a simple slice of bread or used to enhance your favorite recipes, Contedoro extra virgin olive oil expresses all its personality with notes of freshness, balance, and authenticity.
Every bottle encapsulates the work of a controlled supply chain, the passion of a family, and nearly a century of experience in the production of quality extra virgin olive oil.
Now the story continues on your table.
Every stage you have just discovered — from the care of the olive groves to the harvest, from cold extraction to storage — is not just a production choice.
It is precisely these aspects that allow an oil to reach the standards required to be defined as a true Extra Virgin Olive Oil.
But what does EVO Oil really mean? And how can a consumer recognize a quality product?
EVO Oil: everything you need to know.
EVO Oil, an acronym for Extra Virgin Olive Oil, is one of the symbolic products of the Mediterranean diet and represents the most natural and prized form of oil obtained from olives.
In recent years, interest in extra virgin olive oil has grown significantly, but along with consumer attention, doubts and questions have also increased: how to recognize a true EVO oil? What is the difference between extra virgin olive oil and olive oil? What characteristics must a quality oil have?
In an increasingly broad market, knowing what you buy is fundamental. Behind a bottle of extra virgin olive oil are hidden numerous factors that determine its quality: the variety of olives, the territory of origin, the harvesting method, the processing times, and the extraction techniques used by the mill.
A true EVO Oil is born exclusively from the mechanical pressing of healthy olives, harvested at the ideal moment of ripening, without the use of chemical processes or treatments that alter its nature. It is the result of a controlled supply chain, where every stage contributes to preserving fragrances, aromas, nutritional properties, and organoleptic qualities.
In this guide, you will discover how to recognize an authentic extra virgin olive oil, what differences exist compared to other oils, how it is produced, and what elements really determine its quality.
Because knowing the oil means learning to better choose what we bring to our tables every day.
What does EVO Oil mean?
Extra Virgin Olive Oil is the most prized category of oil, obtained exclusively through the mechanical pressing of olives.
To be defined as extra virgin, an oil must respect precise quality requirements established by European regulations. It must be produced solely through mechanical procedures, without the use of chemical substances or refining processes that could modify its natural characteristics.
Consequently, EVO oil is born directly from the fruit of the olive tree and keeps intact the fragrances, aromas, nutritional properties, and antioxidant components naturally present in the olives.
Not all olive oils are the same: extra virgin olive oil represents the highest level of quality, authenticity, and integrity of the product, and it is for this reason that it is considered one of the symbolic foods of the Mediterranean diet.
In short, EVO oil is the natural juice of the olives, obtained through the simplest and purest method possible.
When can an oil be defined as Extra Virgin?
To be defined as Extra Virgin Olive Oil, an oil must respect precise requirements established by European regulations. In fact, it is not enough simply to obtain the oil from the olives: the quality of the fruit, its integrity, and a production process capable of preserving all its natural characteristics are fundamental.
Only mechanical procedures
The oil must be obtained exclusively through mechanical processes, without chemical solvents or refining.
Healthy and selected olives
The quality of the oil depends on the quality of the olives used and the speed of their processing.
No sensory defects
A true EVO must present positive fragrances and flavors, with balanced fruity, bitter, and spicy notes.
Quality, authenticity, and respect for the fruit: this is what makes an oil truly extra virgin.
What is the difference between EVO Oil, Olive Oil, and Virgin Olive Oil?
Very often the terms EVO Oil, Olive Oil, and Virgin Olive Oil are used as synonyms, but in reality, they indicate different products in terms of quality, characteristics, and production method.
Knowing this difference is fundamental to choosing consciously what we bring to the table every day.
Extra Virgin Olive Oil
- Obtained only through mechanical procedures
- No refining
- Natural fragrances and aromas
- Rich in polyphenols
- Superior quality
- Authentic expression of the olives
Olive Oil
- A blend of refined and virgin oils
- Greater industrial processing
- More neutral aromatic profile
- Lesser presence of beneficial substances
- Lower quality compared to EVO
- Less expressive product
Virgin Olive Oil
- Obtained exclusively through mechanical procedures
- No refining process
- Presents slight sensory defects
- Higher acidity compared to EVO Oil
- Intermediate quality between EVO and Olive Oil
- Less rich in aromas and complexity
Not all olive oils are extra virgin.
The difference is in the quality, the production method, and the respect for the fruit.
How to recognize a true Italian EVO Oil?
Choosing a quality extra virgin olive oil is not always simple. However, there are some fundamental elements that can help the consumer recognize a true EVO Oil and distinguish it from products of lower quality.
Here are the main aspects to consider:
Origin and traceability
A good oil must provide clear information on the origin of the olives and the production chain.
Fresh and natural fragrance
Notes of fresh grass, artichoke, olive leaf, or green tomato are often an indicator of quality.
Contrary to what one might think, a slight bitterness and a pleasant spicy sensation are positive characteristics of extra virgin olive oil.
Cold extraction
Careful processing at controlled temperatures contributes to preserving natural aromas and properties.
Quickly processed olives
The shorter the time between harvesting and processing, the higher the quality of the oil obtained.
Transparent supply chain
Knowing who produces the oil and how it is made is one of the best guarantees of authenticity.
A true EVO Oil is recognized by the combination of many details, not by a single characteristic.
Origin. Quality. Transparency.
How is a quality EVO Oil obtained?
Recognizing a good extra virgin olive oil is important. Understanding how it is born is even more so.
Behind every great EVO Oil there are two fundamental elements: the quality of the olives and the extraction method. Without excellent raw material and careful processing, in fact, it is impossible to obtain a product capable of best expressing fragrances, aromas, and nutritional characteristics.
The raw material: the olives
The quality of an extra virgin olive oil is born first and foremost from the olive. The variety cultivated, the territory of origin, the moment of harvest, and the health status of the fruit significantly impact the final result.
At Contedoro, we exclusively use olives from the Irpinia territory, selecting native cultivars such as Ravece, Ogliarola, and Marinese, varieties that represent the most authentic expression of our land.
The extraction method
Once harvested, the olives are processed in the shortest time possible, so as to preserve their freshness and quality. For this reason, we exclusively use the method of cold extraction, which allows for keeping the organoleptic characteristics of the oil intact and preserving the precious substances naturally present in the fruit.
At the same time, the constant control of temperatures during the entire production process contributes to enhancing every nuance of the oil, highlighting its aromas, fragrances, and personality.
A great oil is not born by chance, but is the result of the meeting between excellent raw material and careful processing.
Lampante Oil: the difference with EVO Oil
Lampante oil, just like Extra Virgin Olive Oil, is obtained from the mechanical pressing of olives. However, the main difference concerns the quality of the final product.
An oil is defined as lampante if it presents chemical and sensory characteristics that do not comply with the standards required to be classified as extra virgin. In particular, it can have a high acidity level and defects perceptible to the smell or taste.
The name derives from its historical use: in the past, it was used as fuel for oil lamps.
Unlike EVO Oil, lampante oil cannot be marketed as extra virgin and requires refining processes before being intended for food consumption.
For this reason, Extra Virgin Olive Oil represents the highest and most prized category obtainable from the fruit of the olive tree.
Frequently Asked Questions about Extra Virgin Olive Oil (EVO)
How much should a good EVO Oil cost?
Quality has a cost. Always be wary of prices that are too low.
Why is EVO Oil bitter or spicy?
These are natural characteristics due to the presence of polyphenols and antioxidants.
What is the best period to buy it?
Generally immediately after the harvest, between October and January.
How is it stored correctly?
Away from light, heat, and temperature fluctuations.
Does the color indicate the quality of the oil?
No. The color depends mainly on the variety of the olives and the degree of ripeness.
How long does a bottle of EVO Oil last?
If well stored, it maintains its qualities for many months.
What is the difference between EVO and Organic?
EVO indicates the quality of the oil. Organic indicates the method of cultivation and production.
What is the difference between EVO and PGI?
EVO defines the product category. PGI certifies its territorial origin.
Why does the oil solidify in winter?
It is a natural phenomenon caused by low temperatures.
How to recognize a quality EVO Oil?
Certain origin, fresh fragrance, balanced taste, and transparent supply chain.
