Olives - we love them! And the trees too. Because we know the best trees give you the best olives. We simply handpick these olives and squeeze them to make our truly madly olive oil.
At Liquido d'Oro, we want to offer you the best possible Italian olive oil for your cooking and your kitchen. Our organic oil comes from olive groves across Italy and our olives are grown by farmers who have total respect for Mother Nature. We believe that great olive oil is a truly beautiful thing, so we are proud to deliver our 'liquid gold' to only the finest delis and restaurants across Europe.
Our farmer’s work: trimming the olive trees, ploughing the soil, picking the olives, blow, wash, harvest and process.
Our olive oil is made by farmers who produce with knowledge, fun and respect for Mother Nature. They know every bit of their olive grove.
They start trimming in March, when the sun starts to shine. The more sun the trees get, the better and the more even all olives ripen. This results in a better taste. In May they plough the soil and begin November it's time to harvest. This varies a little, because the farmers only harvest when the olives have all ripened perfectly. Our farmers, their olive trees and the olives are very different from each other. However, they do things the same. Our olives are always handpicked, blown and washed. Picking the olives by hand means no damage and enables the farmers to select only the best olives. This is absolutely essential for the quality of the oil!
To preserve the flavor, all olives are processed within 6 hours after they’re harvested. The sooner this is done, the better the flavors are preserved. For the pressing process no water or pressure is used. The olives are pushed through a paddle wheel very gently. This is done in a closed system which is doesn’t let any oxygen get through. While the olives are pressed, the oil doesn’t get the possibility to oxidize and remains all of its wonderful flavors. Moreover, we can regulate the temperature since a cold pressing is very important for the acidity and flavor of the olive oil.
A happy tree
Wherever the trees are, we want every tree to be happy. It is important to give each tree enough room (in our olive groves it is twice as much as legally prescribed), a little freshly mowed grass to keep the soil humid and some sheep for natural surroundings.
Also the authentic type of the olive has a high influence on the flavor. The Coratina olive naturally has a peppery flavor, while the Ogliarola and Peranzana have a grassy flavor. For our oil we use the following olive varieties: Ogliarola, Garganica, Nostrane, Oliva Selvatica, Peranzana, Maurino, Moraiolo, Carboncella, Rosciola, Pendolino, Leccina/o, Raggio, Frantoio and Coratina. The Peranzana olive is sometimes seen as the ‘enfant terrible’. If the tree is planted in soil with the wrong minerals, too humid, too much or not enough sun, the tree does not grow any fruits. If you succeed in the Peranzana tree growing olives like our farmer Michele does in the original soil Torremaggione in Foggia, it brings along delicious olive oil. The Peranzana has a very grassy flavor and the oil is so green, it almost looks like kiwi juice.
A blend of varieties
To get the right flavor for the olive oil, we make blends. This is a combination or varieties that combine perfectly, for a wonderful taste. But how do they know what olives to combine to make the right blend? This can be thanked to the knowledge and experience of our farmers. They combine varieties so that the flavors are well balanced and fit particular dishes nicely. One variety has more of a peppery flavor than the other olive. If you don’t want the peppery character to take over, balance the oil by adding a fruitier olive.
Besides, the farmer takes into account the oxidation process. For example the Ogliarola olive. This olive has a spicy flavor and has a slow oxidation process. The Coratina and Peranzana on the other hand, oxidize very quickly. When you take a little of the Ogliarola olive and mix it with the Coratina and/or Peranzana, you delay the oxidation process of the oil. This resulting in the oil preserving the flavors for a longer time. Furthermore, the oil can taste and smell musty once it has oxidized. The division of the fatty acids can be blamed. The fruitiness will disappear, which is a shame. Altogether, the right blend is crucial to preserve the flavor and quality of the olive oil.
How come there are different flavors of olive oil?
For our olive oil, in the end only one thing counts: the flavor. All Liquido d’Oro oils have their own characteristic flavor. Just like wine, the flavor depends on different factors, such as the location of the olive grove, the variety of olives and the trimming, picking, pressing and maintenance techniques our farmers use.
The location of the olive grove
Why does the location of the grove have influence on the flavor? This has to do with the natural characteristics of the location. Characteristics like the soil, how much sun, how much rain and the temperatures in the region.
It all starts with the location of an olive grove. The olives we use, grow in different places in Italy; Puglia, Foggia, Le Marche, the coastal area of Bisceglie and on the hills of Gagano. The location of the grove has influence on the amount of sun, rain and wind the olives get. The Mediterranean climate; warm and dry summers is something characteristic for Puglia. Approximately 7 hours of sun a day, which is quite a lot, makes sure the fruits have the ability to ripe. This gives a soft and fruity flavor to the olive. The warm Italian climate is one of the reasons the olive tree in The Netherlands or England won’t give any olives. Our summers aren’t warm enough to let the fruit ripe completely. The average temperature in Puglia during summer is 25 degrees, with sometimes a peak to 30 degrees. In the fall it is important the olive trees get enough rain. The rain makes sure the olives can swell. In Puglia rain falls 73 days a year, with an average humidity of 90%. This is exactly the right amount to let the olives swell just before the harvest. It means beautiful olives are ready at the moment of picking. This is often at the start of November. Further, this area is known for the breathtaking rocks, blue seas and white beaches.
What is extra virgin olive oil?
Our olive oil is extra virgin. But what does it mean? Vergine (Italian), Vierge (French) or Virgen (Spanish) means virgin, it is the first, untreated press of olive oil. Extra virgine does not mean that there has not been made use of other means or that the oil wasn’t heated. The acidity has to remain under 0,8%. This can only be achieved if the olives are treated carefully during and after the harvest. The olive oil cannot be exposed to too much sunlight and oxygen and the oil has to be gotten from the first press. Only like this, you have olive oil of the best quality possible. None of our oil is refined. All those chemical processes are harmful for the natural flavors and the nutrients.
Natural extra virgine olive oil has positive features. It contains healthy fatty acids, minerals, antioxidants, which your body will know how to use. Vitamin E is good for your skin, polyphenols can prevent infections within the body.
What olive oil matches what dish?
Just like wine, each flavor of olive oil is used in another way for another dish. One oil matches fish, the other wild game while another gets the chance to shine with a little bread and sea salt. But how do we decide which oil fits what? Now we’ve reached the essence of Liquido d’Oro: we don’t only offer oil for hot or cold use. We think every dish deserves its own olive oil. The selection of the olive oil is based on experience and Italian tradition.
Like you’ve already read, the location of the olive grove, the right blend of olives and the farmers’ techniques are all of influence on the flavor of the olive oils. Knowledge, experience and local tradition are seen as important for this. Italy knows many traditions concerning food and eating which are still of high importance in modern families. Olive trees in a coastal area get a lot of sun and a salty wind. These many hours of sunshine contribute to a soft olive oil and the salty wind and soil give the oil a unique and briny flavor. That makes this oil – the Il Quarto – perfect for fish and crustacean dishes.
Take the Gargano National Park in Puglia as an example. Here, many varieties of olives grow just like that. Mixed up. This because most of the olive trees just started growing there, without any help of a farmer. It might seem a little unclear, but here it’s a tradition to make an olive oil blend from a combination of qualities and seven different varieties. This mix of olives leads to the most natural, characteristic olive oil from Italy. An oil with herbal and rich flavor of nuts, elegant citrus, artichokes and cardoon (which is a teasel similar to the artichoke). The Il Quinto Delicato olive oil – which is full of character and has a herbal flavor - is strengthened in its flavor together with wild game.
All of our oils are cultivated in another way. The ‘Olive Oil Every Day’ – an oil especially produced to cook and fry – can be heated to a high temperature. This has to do with the low percentage of humidity of the olive. If you want to know more about cooking in olive oil without burning your steak, follow this link.
Organic and gluten free olive oil
Our olive oil is also gluten free. This because gluten are proteins that can be found in cereals. Olive oil is not a cereal and therefore, does not contain gluten. Our oil also does not contain any traces of nuts and peanuts. So, if you have a peanut allergy, you won’t have to worry at all. Lastly, our olive oil is organic. We produce in a durable manner and only work together with organically certified farmers. This is to say, their entire production process, from planting the olive seed till storing the olives, everything is handled in an organic way. They cultivate their soil organically, in a traditional way: without any pesticides or means that stimulate the growth of the trees. What they do, is stop fertilizing the tree for a while, because this makes the tree lazy and makes the olives absorb the water. To get a better flavor, the tree needs to put some effort into finding nutrition and water. No crazy stuff and additions, which you’ll taste in the oil. Of course olive oil is fat, so it’s wise to use it responsibly.