“ORTOLANA” Extra virgin Olive oil Monocultivar 250ml

In the heart of Sannio Benevento since 1840.

For over a century, Frantoio Romano has been dedicated to the cultivation and production of extra virgin olive oil extracted from native varieties of olive trees near Taburno. In particular, Ortice: a medium-vigour cultivar with a characteristic erect bearing that gives rise to extraordinary qualities of the single-variety Ortice and Ortice Riserva from which the Romano blend extra virgin olive oil and the Gold blend extra virgin olive oil are derived.

In 2004, Frantoio Romano introduced continuous cycle systems with new technology from the Pieralisi Group into the company for washing, crushing, kneading, extraction and separation activities that guarantee optimal processing. The company holds the organic certification issued by the Mediterranean Certification Institute (IMC) and is committed daily to achieving environmental sustainability criteria through the protection and care of the territory to which it belongs.

Frantonio Romano mainly cultivates and selects the Ortice variety, which guarantees an Italian extra virgin olive oil with unmistakable bitter-spicy notes and the right intensity that bursts into the nose with ample and elegant notes of fresh tomato, strong vegetal scents and optimal chemical-physical parameters: one of the best Campanian oils that comes from Sannio and boasts the traceability of the supply chain and the “High Quality” I.O.O.%” stamp, which certify the quality and integrity of the product.

The company is managed by Alberto Romano, a Sannio entrepreneur in the olive oil sector. His is a perfect synergy between natural resources, technological and production know-how, sector knowledge, territorial and family history. His is a story of sacrifice and humility that sublimates in the production of internationally recognized Italian extra virgin olive oils.

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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