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Highly Awarded Extra Virgin Olive Oil 2020 Season. Hand Harvested, Cold Pressed, Chemical-free, Glass Bottle, Included in Flos Olei, real EVOO by Rangihoua Estate
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About Highly Awarded Extra Virgin Olive Oil 2020
At Rangihoua, all the olives are hand picked at the optimum level of ripeness, using small hand rakes to comb the olives from the tree. Within 24 hours of picking the fresh olives are processed and pressed into olive oil using an olive oil mill especially imported from Italy. In 2002, the volumes of olives for processing increased dramatically and Rangihoua Estate purchased a new olive oil mill, capable of processing over a 1000 pounds of olives per hour. The Pegaso works on the same principle as the oliomio with centrifugal separation. The Pegaso has been engineered by an Italian firm in Florence, Officine Meccaniche Toscane, who have been making olive processing equipment for over a century. The Pegaso is designed to the highest specifications and Rangihoua is proud to be associated with this company and delighted with the Pegaso performance. Extra Virgin Olive Oil (often shortened to EVOO) is the finest quality in oil and obtained by cold extraction. It is more pristine in condition and less oxidised, therefore EVOO containes higher levels of polyphenols and anti-oxidants making it extremely healthy for you, and incredibly delicious too! Technically speaking… Extra Virgin is the term used to describe the best quality in Olive Oil. For an olive oil to be classed as Extra Virgin the oil must have an acidity level (Free Fatty Acid or Oleic Acid) of less than .8% and have a peroxide value of less than 15. Rangihoua Estate Olive Oils are all very carefully cultivated, harvested and processed to ensure they all achieve a very low acidity and low peroxide values. As a result, all of Rangihoua Estate’s Olive Oils are Extra Virgin.
