An oil born
at the edge of possibility.
Grumèl extra virgin olive oil is produced at the northernmost climatic limit for olive cultivation.
This unique condition contributes to its distinctive aromas and properties, which can be appreciated every time the bottle is opened.
Aroma
Notes of sweet almond, freshly mown grass and leafy vegetables.
Taste
A well-balanced combination of peppery and bitter notes.
The land
The northernmost climatic limit for olive cultivation.
The soil
Well-drained clay-limestone soil.
Precision
and character.
Grumèl extra virgin olive oil is characterised by organoleptic parameters including acidity below 0.2% oleic acid, peroxide values below 10 meq O₂/kg and a K270 value below 0.16.
Particularly noteworthy is its polyphenol content, which varies depending on the harvest year and averages over 300 mg/kg.
A distinctive
balance.
Its defining characteristics include a light to medium fruity intensity, with aromas of sweet almond, freshly mown grass and leafy vegetables.
On the palate, it reveals a pleasant peppery note, a slight bitter aftertaste, sweetness, delicacy and overall harmony, together with a pleasantly smooth mouthfeel.
An ancient food,
still relevant today.
Olive oil has always been one of the fundamental foods of the Mediterranean diet, appreciated around the world for its gastronomic value and its role in a healthy diet.
Following the studies of Ancel Benjamin Keys on the Mediterranean diet, scientific interest in olive oil has grown over time, leading to a greater understanding of its nutritional properties.
Extra virgin olive oil naturally contains monounsaturated fatty acids and bioactive compounds, including polyphenols, whose presence and concentration also depend on the variety, harvest year and production process.
Why choose
extra virgin olive oil?
It is naturally rich in antioxidant compounds, including vitamin E and polyphenols.
It is easily digestible and naturally fits into everyday nutrition.
It is a versatile ingredient, suitable both for raw use and cooking.
For generations, its production and widespread use have enriched and shaped local cuisine.
Why choose
a local producer?
The difference between a small local producer and large-scale distribution is not simply a matter of the quantity of product available.
A local producer can personally oversee every stage of the process: from caring for the olive trees to harvesting, from quickly transporting the olives to the mill for extraction, through to filtering and storing the oil.
Genuine extra virgin olive oil must not only meet the physical and chemical requirements established by law; it also comes from a carefully managed production process, respectful cultivation techniques and appropriate harvesting and extraction times.
It is this attention to every step that allows small producers to maintain a direct connection with the land and with their product.