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BALLARINI EXTRA VIRGIN OLIVE OIL
Checked and verified for you from: Hygiene and Prevention Department ULSS 20 Verona Italian Custom Agency Verona Office A.I.P.O. (Italian Association Olives Producers) |
THE STORY ABOUT OUR OIL
The Extra Virgin Oil produced by our Oil Mill
is a Quality product because it comes from olives that are at first and
exclusively chosen by ourselves.
These olives (favarol, grignano, frantoio and
leccino varieties) come only from Verona hills (in the nort-east of Italy).
Olives
just hand-picked:
The map here
below shows you the whole olives production area:
Why
our olives are selected ?
They
Are selected because they are completely and exclusively hand picked and
during the true point of maturation. With this way we can avoid
mechanical or later pick processes that could be dangerous for the whole olive.
Hand picking and cleaning olives:
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The olives,
after the picking, are carried in a very short time (few ours) to our Olive
Mill so that we can preserve the fruit freshness and avoid dangerous decadence
processes.
The
working of our Olive Mill is still traditional with cold squeezing.
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traditional working because the olives are broken and transformed into a pulp with ancient
squeezing methods: slow edge-runners that crash the olives upon a great stone
base (the stone is very good for the olives crashing because it doesn’t give
strange tastes or smells to the olives pulp).
Nowadays we have a working method without stone mills too, with a modern crushing machine we obtain an oil much more strong and with more fruited smell, see on our products “COLLINE DEGLI OLIVI” or selection “PRIMUS” oils.
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with cold squeezing because the olives
pulp is squeezed with simple mechanical proceedings without heating up and
adding water less than 27° C.; in fact, much more heat and hot water are the
most dangerous enemies for the oil, they could take off the whole of phenolic
principles and volatile aromatic matter that are responsible for the oil
fragrance. So, the obtained Oil will
have a considerable organoleptic food superiority and it’ll have a better
preservation than the other oils.
edge-runners for traditional olive crashing
A quality and superiority food
A following analysis on the Extra Vergin Oil acidity (the European low says that the maximum for 100 oil grams is 0,8 gram oil acid), that is made by ourselves, is another guarantee for the consumers.
The
whole working and our products are also certified by an authorized private
controller (Italian law about food working).
And,
if you need, another true guarantee for the Oil is that the “Oil Mill Ballarini
Giorgio” has a working traditional experience from 1926.
The
final step: cleaning and separating Extra Virgin Oil from water and impurities
Our obtained natural oil (without preservatives or colouring matters) can be unfiltered (with inside the oil pulp
particles that make opaque the oil) or filtered (limpid); it’s an oil with a
fruited fragrance; all these characteristics remember the smell and the taste
of the sound fruit. This Oil is an ideal spice for salads, vegetables and
various sauces, it’s also OK with bread and with hot soups. And….. have a good
tasting!
How can you go to our Oil Mill:
We
are in Cazzano di Tramigna, east Verona city district, Molini street 24, Italy.
Tel/fax (++39) 0457820543, e mail: olioballarini@email.it
If you
arrive from the A 4 highway
Milan-Venice you take Soave-San Bonifacio exit.
If
you are on the 11th arterial road between Verona and Vicenza, take
Soave direction.
After
the exit you go to the near Soave city and from Soave you’ll see the signals
for Cazzano di Tramigna (8 kms from Soave highway exit).
The
“Ballarini Giorgio Oil Mill” will be glad to receive people who want to see the
mlling operations and to taste our new oil during the olives picking period
(November and the first half of December months).
We
are open from monday tilll saturday (for selling products):
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mornings
08,00 – 12,30;
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afternoons
15,00 – 19,00.
FRANTOIO per olive BALLARINI
GIORGIO
Via Molini 26, 37030 Cazzano di Tramigna (Verona), Italy
Tel/fax (++39) 0457820543 – info
e-mail: olioballarini@email.it - skype:
frantoioballarini
www.facebook.com/frantoio.ballarini