“Intosso” Azienda Agricola Garra

On a gentle hill overlooking the sea, the products of the Garra Agricultural Company are born, young and dynamic, devoted to quality production and respect for the biological cycles that nature gives us. The company is spread over 11 hectares in the Mutignano hamlet, an enchanting village located on the hill overlooking the tourist town of Pineto, in this portion of land there are almost 2000 olive trees, with an average age of 40 years, of the leccino, intosso, ascolana, picholine and bella di Spagna, cultivated according to the canons of integrated agriculture, respecting nature and its cycles. To this plot is added a second one, also owned by the Garra family, located in Civitaquana in the Pescara hinterland, cradle of the Abruzzo olive-growing tradition; here we find 7 hectares with about 400 plants, some of which are secular of the leccino, straight and tapolana varieties, on this part of the company during the year new olive trees of Italian cultivars will be planted.

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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