For us, extra virgin olive oil is not just a simple condiment, but the noblest of the ingredients of Mediterranean cuisine.
It is a superior quality oil, obtained from the first pressing of the olives through cold mechanical extraction that preserves all their precious organoleptic and nutritional properties.
It is a healthy and nutritious food, rich in polyphenols and vitamins, essential for the daily well-being of every person.
The best fruits
of our passion.
Neolio Extra Virgin Olive Oil contains all the best of the Italian territory: the scents of the Ligurian Riviera, the intense aroma of the lands of Calabria, the delicate embrace of the Tuscan hills and the genuine spontaneity of Puglia.
It is in these wonderful lands that our olives were born and grown, the result of an activity made of sweat and passion, dedication and patient care.
Real pearls of the Mediterranean, cultivated according to the traditional methods of agriculture, treated with respect and attention, carefully selected and processed in modern extraction facilities.
Cold-pressed (or extra virgin) oils are made by using pressure to extract the oil from the seeds, grains, nuts, etc., No heat is used during the processing, which is good because heat degrades the healthy benefits of the oil. Extra Virgin also means that it is not deodorized nor was any chemical solvent used.
Another factor in choosing oils is their impact on the environment. Are some cooking oils more environmentally sustainable than others? Let’s take a look at the popular cooking oils available to consumers today, and how they compare as earth-friendly staples in the modern kitchen.
Olive oil is the natural oil extracted from olives, the fruit of the olive tree.
About 14% of the oil is saturated fat, whereas 11% is polyunsaturated, such as omega-6 and omega-3 fatty acids .
But the predominant fatty acid in olive oil is a monounsaturated fat called oleic acid, making up 73% of the total oil content.
Studies suggest that oleic acid reduces inflammation and may even have beneficial effects on genes linked to cancer.
Monounsaturated fats are also quite resistant to high heat, making extra virgin olive oil a healthy choice for cooking.
The basic procedure for making extra virgin olive oil has remained the same for thousands of years: harvesting the olives at the right time, crushing them into paste, separating the solids from the liquid, and further separating the water from the oil.
The method of extraction has a distinct effect on the flavour and ultimate quality of the olive oil. Over the years, the mechanical process has undergone numerous changes and refinements which have increased both productivity and quality.
One of the secrets behind the best Olive Oil is choosing the optimum time of harvest. The second secret contributing to the best Olive Oil is picking and pressing olives immediately, because as soon as the olives are picked, their acidity content increases rapidly. The best producers of Olive Oil start pressing within 3-4 hours after harvesting to preserve the essence of fresh olive juice.
As for safety, olive oil experts assures that olive oil won't release harmful toxins. And even when it's heated, it's still more resistant than other oils.
"Actually, olive oil is one of the most stable vegetable oils under cooking/heating conditions," "In fact, fatty acids composition (mostly formed by monounsaturated fat), allow olive oil to be more resistant than other oils, since it is way less unsaturated than the majority of other vegetable oils."