“The Mediterranean people started to become civilised when they learned to cultivate the olive tree and the vine”. Thus, wrote Tucidite in the 5th century B.C.,showing that the history of the oil has very old roots and that the olive tree has been synonymous with civilization. Today, the tree is one of the most significative symbols of our territory.
Our olive groves are characterised by the presence of the Moraiolo olive.An appreciated variety, with a strong organoletic personality, medium spicy and with fruity and deep aromas.
Other types of olives, such as the Leccino, Frantoio, Dolce Agogia and Rajo are also present. Large olive tree and new machinery are on small and large plots of land, thus perpetuing a secular tradition. The Moraiolo is a very rustic tree, small but strong and resistent. It does not need much and likes illy terrain and without stagnant water.
Its shape is spherical, with a modest bulk. Its vield is rather high and constant, between 14% and 23%. Its oil is appreciated for its taste and for the high squalene and poliphenols contents, giving an added value to the oil.
Its deep green color, its artichoke, tomatoes, of freshely cut grass scent, added to a pleasent fruity note, make the oil an unique extra virgin olive oil, locally product and of a superior quality. Its taste is the right combination of bitter and spicy.
Its positive organolectic content and its high nutritional value makes it ideal to use raw, but whithou exciding in quantity.
Cataloni oil can be consumed with dishes that will be enhanced by the oil. Such as antipasti, first tasty dishes. We suggest, though, to use it raw. To flavor traditional soups, grilled meat and side dishes, lake and sea fish. Very good on salads and on all raw vegetables. The absolute best is to enjoy it on the classic ‘white bruschetta ‘, the bread enhancing the oil flavour.