EXTRAVIRGIN OLIVE OIL OF SLOVENE ISTRA “RONKALDO” certified with Protected Designation of Origin (P.D.O.)

The extra virgin olive oil »Ronkaldo« does not come from the old family tradition but from the »love at first sight« for OLEA, the olive tree, which is so beautiful, vital and robust. It comes from love for the olive trees abandoned on the Istrian slopes and overgrown with bramble, from love and passion for the land, from deep respect for the environment and great sensitivity to the beauty of landscape. On the other hand, it is also the result of hard work that has left aside the old habits and ancient sayings and relies on today’s scientific findings, continuous professional training, experiments in the groves, all of this with the desire to achieve the best sensory quality of oil. All of this makes up the »RONKALDO« top quality extra virgin olive oil which boasts the Eurepan tag »Protected Designation of Origin – P.D.O.« and is produced at sustainable, environmentally friendly integrated production of olive fruit.

LOCATION OF THE FARM

The olive grove RONKALDO extends on the natural amphitheatre called Ronkaldo, which is situated to the south-est of the locality of Baredi near the town of Izola (SLO), approximately 140 m above sea level. The olives in the olive groves RONKALDO mature in the sunlight hills of Izola’s hinterland, caressed by the sea winds. The ideal location provides the olive trees with the optimal illumination, aeration and temperature.

VARIETAL SELECTION

At approx. 2.16 hectares of land we have planted 650 olive trees of which 50% represents the Istrian belica, 22% Leccino , 10% Maurino, the remainder being Itrana, Buga, Pendolino and table varieties: Storta and Mata.

HARVESTING

The olives are picked by hand with combs and mechanical appliances when they are optimally ripe. Harvesting usually begins in the first decade in November and is completed within the shortest time possible. The best organoleptic characteristics of fruits are in fact achieved at the time when the fruits are not fully mature yet. Only healthy fruits are picked and never from the ground. The fruits are kept in perforated containers in layers not thicker than 10 cm so as to avoid overheating and fermentation.

PROCESSING

The olives are processed (pressed) within 24 hours after the harvest in the nearby torklja (the mill) of Izola by cold pressing and continuous method. The result is the genuine olive juice from the fruit of olive tree  – the extra virgin olive oil.

STORING

The  oil is stored  in stainless steel tanks in a  room with  the controlled temperature ( about  16? C) and nitrogen is used to prevent contact with air and with it the oxidation.

TYPICAL CHARCTERISTICS OF OLIVE OIL »RONKALDO«

The olive oil RONKALDO is intentionally unfiltered in order to preserve all its typical characteristics. The oil purifies itself (clears up) in the process of natural decanting. It has a very low level of acid and optimal other chemical parameters, which gives it a very long stability as well as the prescribed organoleptic and sensory standards. The taste of oil is medium intense, bitter and pungent and freshly fruity. In time, the oil becomes more harmonious, golden yellow and limpid. The aroma of oil is definite, characterized by ample vegetal hints of artichoke, wild chicory, lettuce, field balm and rosemary.  The taste in mouth is powerful and complex and enriched with  hints of fresh country vegetables and harmonic additions of spices like black pepper and vanilla. Bitter and pungent are present and well dosed and round off the taste of sweet almond.

RECOMMENDATIONS FOR USE

The best qualities of RONKALDO oil come out when it is used directly on fresh food. It is the best on sea starters and vegetable marinades. It is also very recommended in the preparation of minestroni, vegetable soups, crawfish stew, shellfish, cooked fish, grilled game and hard mature cheese (parmiggiano).

CERTIFICATE OF PROTECTED DESIGNATION OF ORIGIN (P.D.O.)

certifikat_en

Extra Virgin Olive Oil of Slovenian Istra

The oil has a protected geographic designation (a protected designation of origin). The area of growth of olives and of olive oil production is situated within the borders of the Koper, Izola and Piran municipalities. The oil is obtained exclusively from the specific variesties of olives: Istrian byelica (at least 30%), Leccino, Buga, Črnica, Maurino, Frantoio and Pendolino. Most of the olives are harvested by hand, which provides a better quality of oil. The oil is obtained by cold pressing at the temperature less than 27 °C in certified mills with the highest technology not later than 48 hours after the oilives have been harvested. The olive groves must be included in the integrated or biological production of olives. The oil is characterized by a high content of oleic acid and low content of linoleic acid, which gives the oil a special stability in storage and use. The oil has a typical fruity flavor. Its taste is slightly bitter and pungent as a result of high levels of biphenyls, which are also antioxidants and as such positively affect the stability of oil.

ADVICE FOR STORING AND EXPIRATION OF USE

The oil is the fullest and richest immediately after pressing, but its organoleptic and nutritional properties are maintained for up to 18 months if properly stored. The oil is stored adequately away from the sources of heat (the recommended temperature is between 12 °C and 22 °C, the ideal being 16 °C), light and the foul smelling substances. The oil is ideally stored in dark glass containers or inox. We recommend that containers – bottles are not left open so as to limit the oxidation process.

ALIMENTARY PROPERTIES OF QUALITY EXTRA VIRGIN OLIVE OIL*

The extra virgin olive oil is composed almost exclusively of unsaturated fatty acids of which 70% to 80% are oleic acids (mono-unsaturates) and 20% to 30 % polyunsaturates, including omega-3 and omega-6, all extremely important for the cardiovascular protection. It contains small quantities (up to 1%) of the so-called unsaponifiable nontriacylglycerol substances that give the oil a special place in the cooking.

The olive oil is easily digestible, promotes secretion of stomach juices and a better absorption of vitamins, especially the vitamin E. The protective qualities originate from high levels of antioxidants, especially biophenols (also known as polyphenols) contained in olive oil, and from a balanced fatty acid composition.

In addition to high levels of biophenols, the essential ingredients of olive oil are the fat-soluble vitamins A, D, E and K. Biphenols are extremely important because they impede the oxidation processes in both the oil and humans. This is how they act preventively against the cell damage and the development of cancer formations.

The olive oil reduces the LDL (»bad« cholesterol) and raises the HDL (»good«cholesterol). This is the only oil that contains high concentrations of beta-sitostirols, which is an ingredient that inhibits the absorption of cholesterol.

The olive oil is also the most digestible fat and protects the entire digestive tract: the beneficial effects on the gastrointestinal problems were already known in the ancient times. It is also adequate for the nutrition of infants for the great similarity of its acid composition to the breast milk.

The oil is essential even in the mature years, as it encourages the absorption of calcium and mineralization and so prevents the osteoporosis.

The use and consumption of olive oil represents today a lifestyle to which many refer; it is also synonymous with health, beauty, and quality of life – in short with wellbeing.

* The large majority of the statements are fruit of scientific knowledge

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