700 years of history
The extra virgin olive oil's Valentino 1275, produced by Azienda Agricola San Valentino comes from one of the varieties most characteristic of Umbria, the variety of the Moraiolo, Leccino and Moraiolo that embodies about ninety percent of the olive heritage historical Umbria . A special microclimate, the lay of the land, the perennial plant care, the traditional hand harvesting are the elements necessary to obtain an extra virgin olive oil of superior quality. Among the peculiarities of the cultivar stands out the optimal acid composition of its fruits, with a concentration of oleic acid equal to seventy-five percent and a high content of polyphenols. The oil, cold extracted, is obtained through application of a continuous method and a plant by means of control and constant monitoring of the temperatures. These remain unchanged under the twenty-seven degrees centigrade during all stages of processing keeping a high rate of polyphenols.
What are the characteristics of the extra virgin olive Valentino 1275
It is oil belonging to the category of extra top, obtained by cold pressing of selected olives of the classic Umbrian cultivars, Moraiolo, Leccino, Frantoio. The selected olives to produce Extra Virgin Olive Oil Valentino 1275 are grown using a method run olive balanced and respectful of good agricultural practices, without the use of pesticides and chemical fertilizers. The fruits are harvested by hand, using the ancient method of beating down, and franti with millstones. The extraction is done in the cold for safeguarding the organoleptic quality of the final product. All this allows you to get a quality product, extra virgin olive oil with an acidity on average, lower than the maximum limit of 0.8% required by law.
The properties of Extra Virgin Olive Oil Valentino 1275
Extra Virgin Olive Oil Valentino 1275, and the extra virgin olive oil in general is one of the fat most suitable for feeding not only for its aroma and flavor, but also for all of its properties, including its composition in monounsaturated fatty acids (mainly oleic acid) and a good presence of acids (linoleic, linolenic). The oleic acid in the oil helps to lower the level of LDL cholesterol, the so-called bad cholesterol that tends to remain in the blood and deposited on the walls of the arteries and increases levels of good cholesterol to help prevent cardiovascular disease. It is rich, also, provitamins, allows the absorption from the gut of fat-soluble vitamins (A, D, E, K) and possesses antioxidant compounds, such as flavonoids and other polyphenols, able to counter the so-called free radicals, mainly responsible for aging. Extra virgin olive oil is, therefore, a complete food, vital for young and old thanks to the many beneficial effects for both the digestive system and for circulatory systems.