Why do you suggest me to use the Farchioni products ?
They are tastier, fragrant and thick than the competition: for this reason they are more convenient and we need a lesser quantity to dress.
What does Extra Virgin Olive oil mean and what is the difference between the Olive Oil and the Olive - Pomace Oil ?
Extra Virgin Olive Oil is a superior category olive oil obtained directly from olives and solely by mechanical means.
Olive Oil is an oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.
Olive - Pomace Oil is an oil comprising exclusively oils obtained by treating the product obtained after the extraction of olive oil and oils obtained directly from olives.
What is the geographic place of origin of your products ?
They are national products, in particular originating from the centre and south of Italy: Umbria, Lazio, Marche, Toscana, Abruzzo, Molise and northern Puglia (Andria, Bitonto, Bisceglie, etc.) and of the Mediterranean area.
Is it possible to use products over the MPT ?
On the label it is written: best before endů, this means that if it is preserved according to the normal conditions suggested on the label (preserve the product in a cool place, far from sources of light and heat, closing it again after use), can be consumed even over the MPT.
What does cold pressing mean ?
The wording is ruled by the 1019/2002 EC Regulations and two are the admitted expressions: "first cold pressing", reserved to virgin or extra virgin oils obtained unless of 27░C with a first mechanical pressing of the olives paste, with a traditional extraction procedure with hydraulic presses; "cold extracted", reserved to virgin or extra virgin oils obtained unless of 27░C with a percolation or centrifugation process of the olives paste.
Is it more favourable to use an Unfiltered or Filtered product ?
Opinions are enough conflicting on this point. Considering the fact that an unfiltered product does not undergo the filtering process, it will surely be "less stressed" than a filtered product, with a lesser loss of volatile substances, like Polyphenols or other, that beside constituting a natural defense of the oil, are the responsible of smells and tastes typical of the oil. But the non-filtration is negative for the presence in the oil of particles caused by the olives working that could undergo fermentation and change the product.
What is the difference between a fruity oil and a sweet one ?
It is possible to classify oils into two big categories: Sweet and Fruity.
Fruity Oils are those products that at the organoleptic tasting remember in a particular manner the fruit of olive, giving a strong sensation of spicy, bitter, with notes of green grass or other fruit.
They combine in a particular manner with foods exalting these tastes and smells of fruit, like green salads, bruschette, legumes, roast meat etc.
Sweet oils are those products that at the organoleptic tasting give a strong sensation of sweet for the palate, with absence of sensations like the spicy, the bitter etc.
They are easily associable with foods already tasty as these oils exalt the taste of the food not covering it: fish, hot soups, cooked vegetables, etc.
Could oil acidity be a quality index ?
The oil acidity considered in absolute manner brings incorrectly to create a scale of quality. In fact it can be considered a quality index only if it is compared to the other chemical - physical characteristics of the considered olive oil like pointed out by the 1019/2002 EC Regulations.
Why don't you write italian product on the majority of your products ?
We don't write Italian product on some of our products because recently there have been cases in which not too qualified firms have supplied some big distributors, in particular Discounts, with extra virgin oil coming from Italy, but of very bad quality.
The words 100% Italian can also mean "Italian Product of bad quality".
The Farchioni Olii believed opportune not to use the possibility offered by the law to write "100% Italian"and it liked best to communicate to the consumer its "Quality in the tradition since 1780".
Why don't you use dark bottles for your products ?
The dark bottle offers the advantage of a best preservation as it prevents the passing of light and also the aging processes, but, the consumer prefers, talking about alimentary product, "seeing" the product.
what is an "organic oil" ?
An organic oil is obtained following the directives of a set of rules providing only for the use of natural fertilizers and pesticides. This oil is controlled and certified from authorized organisms having the duty to analyse the ground, the fruit and the oil obtained during each phase of picking, milling and packaging, to guarantee the absence of pesticidal residues in the finished product.
Why do not write on the label of each bottle the organoleptic classification, specifying the class "sweet" and "fruity" and the combination with foods ?
It is just to satisfy this demand of the consumer that the Farchioni Olii decided to put on the market a new product: Olii Dedicati for meat, for fish and for salad.
Nevertheless, we are revising all the back-labels, till now this could not be possible because of the too much confusion of rules.
Can oil be a product genetically modified ?
No. At the current state of science we can affirm that the olive oil does not belong to the category of foods that can be obtained from organisms genetically modified, and it can not contain organisms genetically modified.
Can we use an extra virgin olive oil to fry ?
We suggest to use only olive oil or alternatively peanut or sunflower oil, as these oils are much more resistant to high temperature giving lightness to fried food.