"TOSCANO IGP BIOLOGICO" Frantoio Pruneti

Towards the Sixties, still under the controlling eye of Natalino, helped by his son Gilberto, the farm began to be mechanized (with the purchase of the first tractor) and to become more commercial (with the purchase of one of the first FIAT vans) though never abandoning the traditional and faithful mule.

In the intervening period, as can be seen from the document shown below, attention was paid to developing vine growing and it was during this period that the first vineyards began to appear with a shift from mixed farming to a specialization of the plots. Paolo and Gionni Pruneti took over the family business after the third generation. The Pruneti brothers decided to specialize in oil production, paying special attention to each production phase: from recovering old olive groves to choosing the terrain and cultivars for the new ones, from pruning techniques to improving olive pressing and conservation. The choice of widening the oil market, compared with traditional direct sale, lead to the selling of the product in Italy and abroad.

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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