DOP “MONTI IBLEI” OIL

The DOP (denomination of protected origin) oil is an oil that satisfies all the requests of a strict disciplinary, which regulates all the production, transformation and bottling phases.

Olive Cultivars
The DOP “Monti Iblei” disciplinary provides for, in the “Gulfi” sub-zone, a quantity of “Tonda Iblea” not less than 90%.

In our farm the “Tonda Iblea” cultivar represents about 98%. The rest of the cultivars are “Biancolilla” and Nocellara Messinese”, which is commonly called “Verdese”.

Hereafter the main characteristics of the “Tonda Iblea” cultivar are given:
Tree: medium vigor, tall plant, dense foliage boasts.
Leaf: elliptical shape, small size, leaf upper surface has a dark green colour.
Blossom: short length and compact structure,medium branching.
Fruit: ripe fruit colour similar to violet, spheroidal shape, medium to big size.
Endocarp: ovoidal shape, medium size, end of the tip is round.

Consisting of a local ecotype with unique elaiographic characteristics, which can not be found any where else besides the “Monti Iblei” region. The oil deriving from the “Tonda Iblea” generally has a medium to an intense fruity, with a predominating spicy taste respect to sour. A green tomato and grass smell is typical, the color is green that tends to dark.

Cultivation
The working of the soil is usually garaunteed 4/5 times a year by using tillers, rotary tillers and harrows. Pest control is practised against the olive fly (Bactocera Oleae) when it is necessary, once or twice a year. The pruning occurs every other year, in order to regenerate the crown and improve the interior aeriation.

The harvest is done by hand picking and is usually anticipated at the first half of October in order to exalt the perfume and the quality of the oil.

The harvested product is submitted to milling always within 24 hours.

Milling
The transformation systems, in the past, worked by pressure and were called discontinuous operating cycles. In an area of the farm, systems of this type , still working up to the first part of the nineteen hundreds are still stored. These systems were then replaced by centrifugal or continuous operating cycle systems, initially with three phases, that is, with three outlets for the oil, pomace oil, and vegetation-water. These systems brought to a reduction of the stocking time for the olives,a minor risk of pollution of oils belonging to different parties and excellent hygene and sanitary conditions.

The only disadvantage was represented by the necessity to use dilution water in the pasty olive substance, with a consequent diminution of polyphenols, natural antioxidants which permit a longer storage of the product.

This disadvantage has been recently overcome when the new two phase decanters appeared in the market: one outlet for the oil and one for the pomace oil and vegetation-water.
The milling of our olives occurs, naturally, by means of a last generation system.

Final Product
After milling, the oil is stored in stainless steel containers, where the atmosphere air is substituted by nitrogen in order to avoid oxidation; the containers are placed in a climate controlled environment, where temperature is maintained constant during every season.

At this point the oil is ready to overcome the last obstacle before the bottling.

To be certified as DOP, in fact, has to pass two types of tests: a chemical one and an organolettic one. Samples are collected, which are opportunely disguised so as to avoid their identification, and in part are sent to a certified laboratory which must ensure that the following values are respected:

• maximum acidity < 0,5
• peroxide amount < 10 meq 02/kg
• K232 < 2,20
• K270< 0,18
• Polyphenols> 120 ppm

Other samples are instead sent for a panel-test examination, which must ensure an organolettic quality score not less than 7,00.

THE CASE BERTINI OIL

Once all these phases have been passed, the oil will undergo decantion, separated from the mustiness, and finally bottled, without being submitted to any filtering process. Therefore the presence of volatile residues in the bottle are possible, this does not represent a defect, it is instead an index of quality.

Our oil is the ideal condiment for soups, legumes, broths, salads, vegetables and grilled meat.

Besides these indications we suggest you to taste it on any type of dish and discover by yourself the most suitable links for your personal taste .

As all quality oil, its taste is exalted with a piece of bread, especially if it is accompanied with salt and spicy herb. Unforgettable with “bruschette” (toasted bread).

As you may have noticed , it is not only a simple bottle of oil that we are offering you. It is rather the result of one thousand years of culture, constant and patient daily duty , the fruit of a generous land and blessed by the sun. It is a precious and genuine product, and the result is obtained by the work of all the “actors” of the process, but above all by their love for the territory and for its products.

The “Case Bestini” oil comes in l.0,50 and 0,25 bottles, in six bottle packages or in a one bottle gift package.

It is possibile to provide a personalized label for consistent supplies.