"INTENSO" Frantoio Guglielmi

Andria. Puglia. Post-World War II. It’s time to roll up our sleeves and rebuild the rubble. To be spiritually reborn thanks to the work. Willpower is not lacking. In those years, Saverio, the forefather, was the one who placed the first brick of the mill, of what has become today the activity of Olio Guglielmi, a continuously evolving company. Thanks to Grandfather Saverio, a whole family is born, an “Extra virgin olive oil family “. Sons and nephews are dedicated to the cultivation of 160 hectares of olive groves, to olives harvesting and milling for producing a “genuinely” excellent extra virgin olive oil. An olive farmer working with passion always pursues research. Technological innovation and the ambition for modernization have always existed in the “Extra virgin olive oil family “. The pearls of wisdom of the Apulian olive growing passed down from generation to generation, are not only preserved but even enhanced by a vision of the product that looks to the future. Thus, the new Olive Mill was born. 21.000 square meters for 5 production lines. Here, different extra virgin olive oils come to life thanks to the milling within a few hours from the harvest, an innovative extraction system, and a strict control of all the production process phases. The olive tree is a symbol. Leaves are an icon. Olives are an emblem. The olive groves for Olio Guglielmi are the engine of everything. The meticulous, careful, and loving care arises from an extreme respect for nature and the awareness that extra virgin oil is born on the branch, from the well-tended healthy fruit. Coratina, Peranzana, and Ogliarola are just some of the typical Apulian olive varieties, protected by the accurate work on the fields, like a real asset to be safeguarded, that’s why olive groves are daily cared for personally by the family.

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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