Pitted olives: The denocciolato extra virgin olive oil
The denocciolato oil represents a niche market both economically and scientifically. The difference from traditional extra virgin oils is that a pitted extra virgin oil contains a lower number of peroxides, greater resistance to oxidation, more antioxidants in polyphenols, lower polyunsaturated fatty acids, lower free acidity, and less intensity of bitterness and woodiness, resulting in a sweeter oil.
The pit contains a series of enzymes that trigger various metabolic processes; thus, when they come into contact with the oil during pressing, they activate and initiate mechanisms that do not certainly favor the oil’s quality over time. Certainly, the cost of this oil is high both due to the lower yield and because there are currently no large-scale processing machines to help reduce production costs. The oil extracted from just the pit is used in the pharmaceutical and cosmetic industries as it contains oleuropein and squalene, which are valuable and sought after.
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