Oleaster is the Mother of all olive oils
Oleaster Olive Oil was the first prize in Greek Olympic Games. It was not by chance. It is since then the best food available on planet from the quality stand point, both sensorial and health. It was produced from wild olive trees which were very hard to harvest as trees were small with few olives, grown on rocky land and irregularly spread over a wide area.
Farmers well know that the best products in nature come only with sweat. This is true for both humans and vegetables. There is no free lunch in mother nature.
We are proud to have produced the Oleaster Extra-Virgin Olive Oil (EVOO) with the same hard work and experience for quality. Our Oleaster Olives are a blend of two mono-cultivars : Cellina and Ogliarola. The two indigenous olive trees, which constitute the Protected Denomination of Origin of Salento
The two olives are very much complementary in colors (green vs purple) , in smell (green grass vs wild red fruits) , in taste ( bitter vs sweet ), in the chemical physical aspects : Ogliarola is particularly rich of bio-phenols which transform premium olive oil into a medicine.
All olive oil organoleptic analysis are carried out based on presence of positive and /or absence of negative attributes. The positive attributes of olive oil are summarized with simply three points : “grassy, bitterly and peppery” . In line with the ancient Greek oleaster, you will find the Olivotto’ s Oleaster as : high in peppery, medium in grassy and low to medium in bitterly. This organoleptic profile makes it suitable for a wide range of foods : from salad dressing, toasted bread (bruschetta) with tomato and spaghetti dressing. Soups are well matched by the light bitterly taste, too.
Oleaster is the result of :
1) Applying the 10 Olivotto’s Golden Rules in producing Premium Olive Oil that you find in this www.olivottoil.it web site.
2) Harvesting olives early in Fall to preserve the olive integrity which maximizes the health benefits of the resulting olive oil.
Olive trees are Secular Trees located in Salento (Apulia Region in South East Italy) close to Lecce. Salento is the number one oil producing area in Italy. It is also where olives trees began to grow in Italy 7000 years ago. There are now 60 million secular olive trees in Apulia and most of the local families are still producing their own olive oil in small, state of the art mills (frantoio) which are located in every village. This millennial experience is now condensed into the Oleaster Olive Oil as the end-to-end oil generating process has been totally carried on with local people and mills with total respect of this tradition.
Olivotto Oleaster : the 2013/2014 harvest
It has been one of the best year ever for olives in Salento. A lot of rain in winter 2012 and then a sunny spring and summer with almost no rain , followed by mild rain in beginning of October-2013 which made olives juicy. We targeted the week of October 14th as the harvesting week. It was a magic decision : the wind was blowing from North (Tramontana) , the temperature always in the range of 19°-26° C. Last but not least the much feared Mosca Bianca ( Bactrocera) was not yet around. We collected olives with care to avoid damaging the skin which contains the best attributes of oil. The unique characteristics of the 2013 Olivotto Oleaster can be easily recognized by its chemical physical analysis of the Multilab (Lecce Chamber of Commerce) which you can download from here. In line with the Olivotto Olive Oil Limits, those characteristics are from two to three times better than the EVOO Standard for Grades. To prove genuine and unique aspects we have added parameters which are included in the new forthcoming Italian Standard for Premium Olive Oil called AQ (Alta Qualita’) : bio-phenols and achyl-esters.
The law duration limits of 18 months (Apr-2015) is very easily achievable by a product with these grades. Trees, olives and processes are now in the last year of organic conversion. The olives were immediately cold milled in the Frantoio of Azienda Agricola Donato Taurino near Lecce.
This Oleaster Black Label is only made available in the US through restaurants and specialized shops.
The bottle shaped black tins are 0.75L (25.36 us fl oz) in size with gold labels and the samples are on black squared tins of 0.15L ( 5.07 us fl oz) with silver labels. We decided to use tins as they are the best way to protect olive oil from its three enemies : light, heat and oxygen. Bear with us if during transportation, despite our special protection envelope, they can present small dents.
Labels can be partially personalized to meet individual point of sales requirements.
Olivotto’s family : Premium Olive Oil International Sellers
Nino Olivotto and his son Alex live in Salento and they are fully dedicated to Olive Oil. Nino has recently retired from working in the high tech sectors with American Global Companies and Alex is his youngest son of three : 26 years old. They both share the passion for technology, internet, olive oil and Salento.
After spending many years in producing their own olive oil in Torre Borraco , close to Manduria, they decided to launch in 2012 a start up company fully dedicated to international selling of Italian Premium Olive Oils: Olivotto s.r.l.c.r.
The company has the mission of :
1) Spreading the culture of quality Italian olive oil
2) Making available the best Extra Virgin Olive Oil as measured by international standard for grade
3) Innovating the traditional olive oil value chain with a network approach both in product sourcing and selling
Nino applies his experience in international sales management and operational excellence . Alex his internet knowledge and his unique food tasting skills.
Every year they select the best olives and timings in Salento based on geo-climate conditions and with the support of their “mastro-oleari” friends : Gianni, Donato and Franco.
We personally do manually all the milling, stocking, packing, shipping and selling of all our products.
We think that success comes from two simple beliefs :
1) Stronger will : push, push, push
2) Always love and serve your customers
You can find more on Olivotto’s Olive Oil on www.olivottoil.it. We are looking forward to listen from you on our Facebook olivottoil presence.
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Ciao and looking forward to relate with you.
Nino & Alex
