The history of oil teaches us that there is a difference between an extra virgin olive oil, an olive oil, an olive oil that can be composed of refined oils and virgin olive oils, and so on. Be careful to recognize them and always read the labels, even of the products you consume and which claim to be "olive oil".
The oil produced by the Chimienti Oil Mill is exclusively Extra Virgin Olive Oil. In fact, this complies with the category parameters and has excellent values which also translate into taste appreciation for consumers.

"Extra Virgin Olive Oil" is defined as the oil obtained from the first pressing of olives through mechanical processes, therefore without resorting to processes or chemicals, in conditions that do not cause alterations of the oil and whose free acidity, expressed in oleic acid, does not exceed 0.8%. Only fresh, top quality olives, picked and squeezed, which have not undergone any other treatment other than washing, separation of the leaves, centrifugation and filtration.

The quality recognized to extra virgin olive oils is in fact the result of two different types of investigation. On the one hand, the chemical-physical analyzes, aimed at ascertaining the real composition in percentage terms of the fat and its degree of acidity. On the other hand, the organoleptic examination, which judges the oil from the point of view of its visual, olfactory, and taste characteristics and evaluates its strengths and weaknesses.

The high quality of the product is not only characterized by a low degree of acidity, but by a whole series of organoleptic characteristics.
These are the result of absolutely optimal production processes, from the cultivation of the plant to the harvest, to the pressing. Its production cost is higher than that of other vegetable oils, however justified by the high manual skills of the production cycle. Of the costs, the greatest is that of the olive harvest. In fact, a person can harvest 60 to 100 kg of olives in a day. From 100 kg of olives, 13 to 20 liters of total oil are extracted. But the high cost of production is offset by significantly higher properties and greater yield, in fact, minimal quantities of extra virgin olive oil are able to enhance the flavor of foods and enrich them not only with organoleptic qualities, but also with health properties.
The olives, free from parasite attacks, must be harvested at the optimal point of ripeness, to prevent the oil from having a sour or sweet taste. They must be harvested by hand (stripping), so that they do not get damaged and must not be piled up, but placed in rigid containers in layers of 15-30 cm in conditions of low relative humidity (50-60%), at low temperatures (10- 15 ° C) and for a very short period.
They must be squeezed as soon as possible, after having been cleaned of leaves and foreign bodies and washed only if necessary. For the success of the oil it is necessary that in the phases of the extraction process the use of water is limited and so the temperature rises.The quality recognized to extra virgin olive oils is in fact the result of two different types of investigation. On the one hand, the chemical-physical analyzes, aimed at ascertaining the real composition in percentage terms of the fat and its degree of acidity. On the other hand, the organoleptic examination, which judges the oil from the point of view of its visual, olfactory, and taste characteristics and evaluates its strengths and weaknesses. 
Olive oil manages to combine good flavor, digestibility and high nutritional and dietary properties. It is now scientifically proven that coronary heart disease is closely related to the consumption of saturated fatty acids, such as those contained in animal fats, which increase the level of cholesterol in the blood. Fats are essential in human nutrition, because they allow the absorption of fat-soluble vitamins. (A, complex B, D, E, K, PP). There are naturally saturated, unsaturated and polyunsaturated fats. 
The former are responsible for an increase in blood cholesterol, while polyunsaturates, as long as they are present in a low percentage, lower it thanks to the linoleic acid content that the human body is unable to produce on its own. Olive oil contains 75% monounsaturated fats, 9% polyunsaturated fats, so that it decreases total cholesterol and increases HDL, that is the so-called good cholesterol, which acts as a "scavenger" of the arteries. The fat contained in olive oil is similar in its composition to that of women's milk. Its oleic acid content makes it particularly digestible and promotes the digestion of other ingested fats.
The oleic acid and the modest presence of polyunsaturated acids (9%) prevent it from degrading at high temperatures, thus making it particularly suitable for cooking and frying. It also highlights the presence of about 100 antioxidant substances that fight the free radicals responsible for human aging. These play a protective role against the onset of atherosclerosis, liver cirrhosis, diabetes, intestinal tumors, brain aging, gallstones, osteoporosis. According to some researchers, the intake of a tablespoon of olive oil a day lowers the minimum blood pressure by 5 points and the maximum by 4 points.
Other healthy components of olive oil are cycloartenol, which reduces the level of cholesterol in the blood, oleanolic acid and maslinic acid, which enhance the action of pancreatic lipase, an enzyme that begins the digestion of fats in the duodenum. . For these reasons, the oil has a significantly higher digestibility coefficient than that of other vegetable oils (100 olive oil, 83 sunflower oil, 81 peanut oil, 57 sesame oil, 36 corn oil). Even in the most rigorous diets, the consumption of modest quantities of olive oil is expected to allow the absorption of fat-soluble vitamins, essential for human health. This is why it is so important to know the history of oil and its evolution. ​

The reputation of excellence of a food is mainly determined by consumer satisfaction, which is mostly linked to the organoleptic qualities of the product itself.
Olive oil tasters are highly trained experts who adopt rigorous and sophisticated methodologies. The production of high quality extra virgin olive oil must be planned from the cultivation of the plant to the final tasting of the oil, to obtain a product that combines healthy qualities with an excellent taste. For the delicacy of its flavor, for the unmistakable bouquet, due to the presence of about 150 aromatic substances, for its high digestibility, extra virgin olive oil is the condiment par excellence, which alone enhances the flavor of food and guarantees perfect digestibility. The history of oil teaches us that this is an irreplaceable ingredient, not only in haute cuisine, but also in everyday cooking