OLIVE OIL VARIETIES
There are hundreds of types of olive varieties, which can be used for table or oil usages or even both. The maturity of the fruit plays a huge roll in when it comes to producing different types of olive oils. The greener the fruit, less maturity creates a robust oil which is stronger in taste, antioxidants and flavour, but therefore you get less yield from the fruit. The riper the fruit tends to give you more percentage return but the oil is most of the time more mild in flavour and taste. Therefore Prema’s selection is created by a unique way, mixed with premium selected varieties for enhancing the highest richness and taste on the palate.
The oil is created by making sure the antioxidants and polyphenol levels are of a unique amount. By enhancing its quality and shelf-life for the consumer to always experience freshness among usage always.
THE HARD WORKING OLIVE TREE
Like many other fruits, olives grow on trees. The soil, climate, altitude and surrounding plants that an olive tree is exposed to during growth affect the quality of the olives it produces.
Some olive trees have the potential to grow 8-15metres in height. However, most are kept much shorter for ease of harvest. The average olive tree bears from 30 – 150kgs of olives each season to produce anywhere from 20 – 40 litres of olive oil per tree depending on weather conditions and maturity of the fruit. It takes a whole year for the tree to produce what most people can enjoy over a few salads, dips and cooking baskets.
Prema’s detail, attention and care given while the trees are developing fruit is one of the upmost important key factors needed, that results in the quality of the olive while developing. This determines in how the quality of the oil becomes, due to the wholesome healthy growing management procedures.
HERE COMES THE HARVEST
At harvest time, olive trees are encumbered with bright green and black olives. A non-crushed olive is simply the pit of the olive oil where it begins.
The skin – (Epicarp) of the olive is thin and shiny with a hard wall, coated with freshness. The fruit beneath the skin, however is intensely thick and pasty known as flesh – (Mesocarp). Beneath the fruit is the stone – (Endocarp) which serves as a protective pocket for the seed – (Kernel). Remove the seed and you create an olive paste ready for processing and turning into a golden liquid, creating extra virgin olive oil.
Immediately after Olives are picked, they are processed well within 24 hours to produce their sought after Olive Paste containing the lowest levels of free-fatty acids and the highest levels of anti-oxidants. Prema’s strategic steps from the harvesting to the bottle, are all vital components that are all induced together that create a distinctive multi-award winning product globally.
SO THE REAL QUESTION IS…
WHAT DOES IT TAKE TO COMPETE AMONG THE BEST EXTRA VIRGIN OLIVE OIL MAKERS IN THE WORLD’S ENTIRE CONTINENT, FROM THE TROPIC OF CANCER TO THE TROPIC OF CAPRICORN, AND COME OUT A NATIONAL GOLD MEDAL WINNER, BEST OF STATE & INTERNATIONAL CHAMPION?
Multiple of dozens of awards don’t come easy…and it takes a variety of several concepts and components to produce a product at a high level in the field. Scrupulous procedures, uniqueness, determination, hard work, passion, skill, reputation and a vision are all necessities needed in producing a high branded extra virgin olive oil that is victorious.