{"id":2927,"date":"2018-08-22T15:01:36","date_gmt":"2018-08-22T13:01:36","guid":{"rendered":"http:\/\/animamediterranea.eu\/?p=2927"},"modified":"2024-03-01T15:25:17","modified_gmt":"2024-03-01T13:25:17","slug":"lazio-un-frantoio-speciale","status":"publish","type":"post","link":"https:\/\/nikeitaly.it\/en\/2018\/08\/gourmet\/olio-aceto\/lazio-un-frantoio-speciale","title":{"rendered":"Lazio: a special oil mill"},"content":{"rendered":"
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Giovan Felice Pace<\/strong>, an early 20th century oil mill owner, was the progenitor of a family that still today guards the secrets of the invaluable art of artisanal oil production with the complicity of an area with special organoleptic characteristics that favour the production of a very rare oil.<\/p>\n

A Velletri<\/strong>south of Rome, in the Castelli Romani area, is home to the historic oil mill where the great-grandchildren Diego, Francesca and Emanuele Vidili<\/strong>are dedicated to the production of extra virgin olive oil, without ever abandoning the roots of their centuries-old experience, but always refining their processing techniques, enhancing the peculiarities of the product given by indigenous olives<\/strong> from an area of volcanic origin and therefore with very special aromas and flavours, without pungent aftertaste while retaining aromas and body.<\/p>\n

In fact, the brothers' oil production Vidili Olearia Sas<\/strong> is based on ancient olive qualities such as the so-called 'Returning<\/strong>\"(similar to Carboncella) that makes small, black olives from which a very delicate oil is obtained, a quality of olive that is now rare due to the difficulty of harvesting; theOlive tree<\/strong> which ripens much later and has a different body and consistency than Ritornella; the Holm oak<\/strong> and theltrana<\/strong>.<\/p>\n

The olives are picked, selected and taken to the mill immediately, they are pressed the same day with cold pressing, the oil produced is extra virgin of the highest quality with almost no acidity.<\/p>\n

It should be remembered that it is defined as newcomer<\/strong> <\/em>an oil with a maturation up to 4 months<\/strong> from the moment of pressing; fresh<\/em> <\/strong>until 8 months<\/strong>; young<\/em> <\/strong>until 12 months<\/strong>. The action of the antioxidants in the oil fades over time. It is therefore advisable not to consume the oil 18 months after pressing. It is also advisable to store oil bottles away from sunlight, at a temperature between 12\u00b0 and 18\u00b0, and contact with oxygen should be avoided.<\/p>\n

All you have to do is taste this delicacy raw with a slice of warm bread toasted over the embers of the barbecue to bring out its aromas, the famous 'bruschetta'.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n