olio extravergine biologico

Frantoio Oleario Valluzzi
Olio Extravergine di Oliva La Majatica
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"La majatica": Extra Virgin Olive Oil - Valluzzi Mill

LAMAJATICA EXTRA VIRGIN OIL - PRODUCTS

 

FOR SALE IN ITALY: CLICK ON CATALOGO-SHOP ON LINE (top of this page)

FOR SALE IN EUROPE: CONTACT THE SELLER DIRECTLY

LA MAJATICA - FRANTOIO OLEARIO Angelo VALLUZZI
via De Gasperi 107 - San Mauro Forte (MT) - Italia
VAT reg. num. 01164620773

tel/fax +39.0835.674113/674470
mobile +39.339.6174083
E-mail Questo indirizzo email è protetto dagli spambots. È necessario abilitare JavaScript per vederlo.

 
 LA MAJATICA OLI - IN OIL
 
Oil 750ml   Oil 250/500 ml   Oil 5 litre   Lemon Oil 250ml

Extra Virgin Oil
750ml

 

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Extra Virgin Oil
250/500ml

 

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Extra Virgin Oil
5l

 

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Extra Virgin Oil
LEMON 250ml

 

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Oil With Hot Chili   La Majatica Aubergines in Extra Virgin Olive Oil   La Majatica Tomatoes in Extra Virgin Olive Oil    
 

Extra Virgin Oil
HOT CHILI 250ml

 

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 Aubergines in
Extra Virgin Oil

 

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Dried Tomatoes in
Extra Virgin Oil

 

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 LA MAJATICA PASTA - WINE
 
Pasta Maccheroni 500gr   Pasta Strascinate 500gr   Pasta Cavatelli 500gr   Vino Aglianico 750ml

Pasta Maccheroni
500gr

 

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Pasta Strascinate
500gr

 

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Pasta Cavatelli
500gr

 

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Vino Aglianico
750ml

 

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VALLUZZI OIL MILL

 

VALLUZZI OIL MILL

Valluzzi Oil Mill has been working in the olive industry since 1956.
The oil mill is situated in San Mauro Forte (Matera), a small town in Basilicata (Italy), which stands on a hill, about 565 metres above sea level.
The area is rich in olive groves, mainly the Majatica variety.

The Company, which has been handed down from father to son, keeps up-to-date with the times, using increasingly sophisticated machinery; it has a continuous cold pressing cycle that allows the extraction of La Majatica Extra Virgin Olive Oil, which is unique and typical of the hills of San Mauro Forte.

COME AND VISIT US

San Mauro Forte is a farming centre in the Lucanian Apennines, set on a spur of sedimentary tuff, 565 metres above sea level, and about 50 km from the sea.
The landscape of San Mauro Forte is characterised by age-old olive plantations, mainly the Majatica variety; they are set out in rows and follow the natural course of the slopes.
The origins of these olive groves, which lie close to the town, are ancient; they date back to when the town was founded and protected the town from the risk of Barbarian raids.

OLIVE OIL

OLIVE OIL

Olive oil is a vegetable fat that provides 9 kcal/g, which is liquid at room temperature. About 98% is made up of triglycerides, and the remaining 2% of other important substances, which give the oil its unique nutritional qualities.
The most important fatty acids in triglycerides are oleic acid, and linoleic acid. This acid, which is essential for our organism that is unable to produce it, is present in quantities very similar to those found in a mother’s milk.

TASTING

A few tips to become little Oil Tasters.
1-  Pour the oil into a small glass, about a spoonful or more.
2-  Smell the sample trying to take in all of the pleasant or unpleasant sensations.
3-  Place one hand over the glass to prevent the aromas from escaping, and the other hand under the glass trying to warm it slightly with the palm of your hand, to free the aromatic qualities.
4- Take the oil in your mouth, trying to inhale slowly to atomise it in your mouth cavity, bringing it directly into contact with your taste buds.
5-  Let it stay in your mouth for a while, moving your tongue slowly to taste the bitter and spicy sensations.
6-  Inhale again with your tongue against your palate and your lips semi-closed.
7-  Repeat from point 5 four times, keeping the oil in your mouth for at least 20 seconds.
8-  Spit out the oil and carefully assess the retro-olfactory sensation.
It is best not to be in a hurry when you spit out the oil, but stay calm, and try to memorize as many sensations as possible.

OIL GLOSSARY

Positive attributes:
Green fruity: (fragrance, aroma of fresh fruit picked when perfectly ripe)
Ripe fruity: (fragrance, aroma of fruit picked a little ripe)
Bitter: (characteristic taste of olives picked when green)
Pungent: (scent that sticks in your throat, associated with fruity and grassy oils)
Scent of grass: (fragrance of freshly cut grass)

Defects:
Winey – vinegary: aroma of vinegar or wine must and consequent formation of acetic acid
Musty – damp: characteristic aroma of oils obtained from fruit containing an abundance of fungi
Fusty: oil obtained from amassed olives, which have undergone an advanced level of fermentation
Muddy: characteristic of oils, which have stayed in contact with the decanted residue
Rancid: characteristic of oils, which have undergone an auto-oxidative process, as a result of prolonged contact with the air and heat.
 

 


LA MAJATICA OIL



LA MAJATICA OIL
 
From about fifty years, in S. Mauro Forte, a little town on the Materano's hills in Basilicata, the Valluzzi olive-press produces a high quality extravirgin oil from only one kind of olives.
The cultivar majatica is typical of this small area of Italy where olives grow majestic and bears its fruits round and fleshy for an oli of high quality.

The Valluzzi olive-press is equipped with continuous-cycle plant, with cold-press method executed within 24 hours from the picking of the olives, therefore guarantees a low level of acidity.

Green in colour with yellow reflections, Valluzzi oil has delicate fragrance of olives and vegetable tones.
Its taste is delicate somewhat fruity, slightly bitter with elegant spicy touch well-balanced at the end.
La Majatica extravirgin olive oil suits to flavour simple foods, delicate in their aroma, lightly cooked, in vegetables or desserts fry; at its best on salads, delicate fresh-water or salt-water fish, carpacci of fish.

The cultivar “la Majatica” is typical of a small area of Basilicata, Matera hill, where olive trees grow majestically and produce round, fleshy fruits that give first-class oil.

La Majatica, a well-known double-purpose variety of olives, is commonly found in the hilly area of the province of Matera and particularly in the area of San Mauro Forte.

La Majatica guarantees the production of prized olive oil, but it is most known for the yield of oil, which can reach up to 28% on good years.
 
HARVESTING OF OLIVES

La Majatica Olives are picked in October, November and December.
The olives are harvested manually; they are picked by hand or made to fall using small mechanical vibrators.
Nets are placed beneath the plants to avoid contact with the ground.
As soon as they have been picked, they are placed in open crates and taken to Valluzzi Oil Mill.

THE PRODUCTION CYCLE

Before proceeding with the extraction phase, which is carried out within 18 hours of harvesting, the olives are separated from the leaves and impurities using suction machines. Once they have been put into large, open crates, the olives are ready for crushing (when the olives are broken up) and then mixing (slow re-mixing), to obtain the olive paste. The paste is then put into the mixer to break up the water-oil emulsions formed during the crushing.
After separating the oily must, the next step is extraction, which leads to the final separation of the paste; this then becomes olive residue, vegetation water and oil. The final phase is separation, which is carried out with a centrifuge separator that uses the different, specific weight of the single ingredients, completely isolating the oily part from the vegetation water.

ANCIENT LEGEND

For Mediterranean people, olives are undoubtedly the most important vegetable oil that is extracted from the fruit of a plant, whose origins are lost in the mists of time.

Since remote times, man has always had a special relationship with olives: it is said that during the great flood, Noah sent a dove out of the ark and it returned with an olive branch as a symbol of peace.
Most people agree that olives originated from Asia Minor; traces of ancient cultivations can be found all over the basin of the Mediterranean Sea. Today olives also grow in other areas, but the quantities produced in Mediterranean countries, especially in Italy and Spain, are far superior because of the Mediterranean climate.
The olive’s origins in Basilicata are extremely old: pieces of wood, ripe and unripe olives, leaves and olive stones, dating back to the 6th century B.C. have been found in the area of Metaponto testifying to its production since the Magna Graecia period until our times, which spread throughout the whole region.
 


AWARDS AND ACKNOWLEDGMENTS

 
In recent years La Majatica Oil has taken part in various Awards and Competitions, earning recognition and acclaim.
 
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