Olive oil, especially extra virgin olive oil, has always been a source of work, love, and passion in the Conflenti community. It is useful not only for preparing Conflenti's culinary specialties (grispeddre e milanciane chjine), represents a resource even outside the kitchen. It has numerous beneficial properties and many alternative uses.
The main product of the Mediterranean diet
Numerous scientific studies demonstrate that extra virgin olive oil prevents the onset of cardiovascular disease by reducing the presence of "bad" cholesterol. It reduces inflammation and the risk of cancerIt slows down cellular aging and improves the functionality of the digestive system. It is excellent for preventing diabetes. Finally, its composition is very similar to that of breast milk. It is therefore recommended for infant nutrition. Daily consumption (three tablespoons raw) of extra virgin olive oil is therefore beneficial for our health. This is why olive oil has become the condiment of choice in the Mediterranean diet. Conflenti, the heart of the Mediterranean, boasts two olive oil mills: Egidio Villella's "Il Colle degli Ulivi" and the "Frantoio Roperti."
Olive oil production at “Il Colle degli Ulivi”
The Villellas “absorb” the mill from the Calabria family, in which 'Ntoni 'e riganiaddru he was serving. It was his son Egidio who gave life to it in 1989 “The Hill of Olives”. Guided today with the help of his wife Adelina and son Antonio. And it is the latter who explains the main processing stages in the production of olive oil. "Upon arrival at the mill, the olives, mainly from the Carolea cultivar, are weighed and subjected to defoliation and washing. Through the pressing, then, they are crushed until a coarse paste is obtained. This is mixed in a slow and continuous cycle in a machine called a gramola (kneading)”, Antonio explains to us, dwelling in detail on this passage.
"This is the key stage in olive oil production. Depending on the temperature the paste is subjected to, the oil's organoleptic qualities change. Below 27°C, the product maintains its excellent quality." The kneaded paste is first sent to a centrifuge. It then goes to a separator, which produces oil ready for sale to the final consumer.
The different varieties of oil from the Roperti oil mill
The Ropertis' milling business, however, began in 1928 when they decided to purchase the small mill where they worked. Over time, the brothers Roperti They slowly abandoned the business, which was relaunched in 1997 by Felice. He passed on his love and passion for olive oil to his sons Giuseppe and Francesco. They now manage the mill, which has been in operation for almost a hundred years. The company has 25 hectares of olive groves and embraces the philosophy of organic farming.
For several years, it has also been featured in guides to the best Italian extra virgin olive oils, such as "Flos Olei," "Terre d'Olio," "Slow Food," and "Gambero Rosso." For 2017, the company was awarded the "Olio Slow" recognition. Giuseppe and Francesco offer their customers a variety of oils.Saint Ciuanni" delicate with a light fruity flavor."Carrara Bio PGI"medium fruity, certified organic and with protected geographical indication (PGI)."The Zuappi” with an intense fruitiness.
What can I say, there's something for everyone!
