“CIMA DI MOLA” Slow Food Presidia 2019 Monocultivar 250ml

The experience of four generations of millers combined with the modern skills and innovative spirit of the young Pietro Intini, a rigorous selection of raw materials and a strenuous fight for quality, for what is currently recognized as one of the best extra virgin olive oils in the world.

Avant-garde production

Olio Intini uses modern continuous extraction lines that allow the production of oil in the absence of oxygen thanks to the inertization of the entire production process. This is one of the few mills in Italy that can boast the coexistence of 4 crushing systems and different malaxation methods, chosen based on the year, the cultivars and their degree of ripeness. The oil is then immediately filtered and stored at a controlled temperature in stainless steel tanks, and finally the sophisticated bottling process: the perfect preservability of the product is guaranteed by the introduction of a small quantity of inert gas into each bottle.

Protection of biodiversity

About 20 hectares of olive groves located between Alberobello and the Itria Valley, in one of the most prosperous and fascinating areas of Puglia, are the kingdom of Olio Intini.

Here, strong temperature variations between day and night and the typical clay soil give oils of great structure and an exceptionally high phenolic content. An olive-growing reality, highly fragmented and purely family-run, in which a wonderful variety of cultivars is also born, each with its own peculiarities, which are the basis of the eight labels signed Intini. Among these, one, Cima di Mola, earned the company the prestigious Slow Food Presidium for its work in protecting and interpreting the territory.

In a cool, dry place. Protected from light, heat sources and strong odours. Once opened, minimize exposure to air. Best consumed within 18 months from the date of bottling.

Why does olive oil get cloudy and thick?

Probably at some point you’ve seen some white lumps in the olive oil you store at home, but you know why? If you’re a long time olive oil user then it’s possible that at some point you’ve noticed white crystals in the olive oil you keep at home. But do you know what they are and why they are there? To explain, let’s start by comparing the freezing process of olive oil and water:

Water is a homogeneous liquid made entirely of H2O (hydrogen and oxygen) molecules. Since it’s made of one type of molecule, all of its particles freeze at the same temperature: 0ºC (32º fahrenheit). As the temperature lowers, the movement of the water molecules becomes slower until the water reaches freezing temperature at 0ºC, at this point the molecules stop moving and the water freezes and becomes solid: ice. A similar process takes places with olive oil, but olive oil is not a homogeneous liquid like water is. The difference is that olive oil is made of a few different molecules, called triglycerides, and each has its own freezing temperature. The freezing point of these different molecules ranges between 0ºC and 15ºC depending on the fatty acid composition. The colder the olive oil gets, the greater the number of molecules that will start solidifying. Cold temperatures is the reason some white crystals may appear in your bottle of olive oil, especially during winter months.

Does that mean the olive oil is not good to use?

Not at all! The olive is perfectly fine without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. Not at all! The olive is perfectly fine; in fact, freezing olive oil will keep it fresh for longer without causing any nutrient loss. The freezing process is perfectly natural and has no impact on the quality of the olive oil. In colder homes and countries in the Europe, olive oil can freeze under normal conditions, especially during the winter. In these cases, don’t worry and just remember that it’s actually better to store olive oil at a cold temperature. Cold temperatures prevent degradation of the olive oil., be sure to store your olive oil in the coldest place in your kitchen or pantry, to keep it as fresh as the first day you got it.

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