A healthy diet starts with thoughtful choices — like choosing organic denocciolato (pitted) oil, a superior quality oil, over ordinary extra virgin olive oil.
Denocciolato oil
Italian olive growing — that immense heritage of olive trees, farmers and millers spread across the Italian peninsula down to its southernmost islands — is going through a period of real hardship. A crisis tied to the industrialization of cultivation itself, with the creation of new mechanizable plantations and increasingly technological processes, which has made excellence oils uncompetitive. The wealth of century-old and even millennia-old trees found across the peninsula makes producing Italian extra virgin olive oil even more demanding and costly. So the market, driven by the lowest price, rewards lower-quality oils. An example of excellence bucking this trend is the Pace Brothers' Oil Mill, with a history dating back to the 1970s, which since 2004 has expanded its range to include DENOCCIOLATO EXTRA VIRGIN OLIVE OIL.
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The history of denocciolato oil
DENOCCIOLATO OIL has a long history; its production dates back all the way to Roman times, when olives were already milled without the pit. Today, olives are pitted using dedicated machinery — pitting takes place right after washing and before malaxation. As the name itself suggests, DENOCCIOLATO OIL is a superior-quality oil obtained by pressing only the pulp of the olives. The pit is separated out and never enters the production process. Compared to standard extra virgin olive oil, denocciolato oil has more pronounced organoleptic characteristics, and it's at the level of micro-particles that it truly outperforms the competition. This process yields an extra virgin oil of unmistakable quality for your kitchen, with a light flavor. Recommended by chefs for steaming fish and vegetables, since its consistency stays intact even in cooked dishes — a product that enhances the flavor of dishes, like pizza, without overpowering them.
The characteristics of denocciolato oil
DENOCCIOLATO OIL's qualities also guarantee better shelf life, thanks to its superior resistance to oxidation. The flavor is sweeter, and the bitter, woody aftertaste typical of standard extra virgin olive oil is less intense. One taste is enough to notice a sweet flavor and a lively finish right away, with fruity aromatic notes paired with fresh-grass notes. It retains all the character of the olive. It has outstanding properties, rich in antioxidants — essential for preventing DNA damage — and low in peroxides and acidic substances. What determines the price of denocciolato oil? Many factors. Does the scarcity of olives affect the price? Generally, yes. Let's look together at the truths and rules for recognizing a good Denocciolato Oil and telling it apart from a lesser one. The more of the following points appear on the same label, the better the oil will be.
- Make sure the label carries the wording "Extra Virgin Olive Oil" along with the defining adjective, e.g. "Denocciolato."
- Identify the type of company: if it's an Oil Mill, you can be sure you've bought Extra Virgin Olive Oil directly from the producer. If instead it says Oil Refinery, Firm, or "Rossi & Co.," you're buying oil from a company that only markets it.
- Make sure the label carries the wording DOP or IGP, or "PRODUCED IN ITALY FROM OLIVES GROWN IN ITALY." These indications certify the product's origin.
- The olive variety or varieties used to produce the oil should be listed. Remember, the olive variety indicates the area the olives come from.
The denocciolato market
How do you choose the best olive oil? Paying attention to a smart purchase helps support, protect and add value not only to small artisan food producers at risk of disappearing, but also to the territories they come from, and the precious body of knowledge, skills, techniques and traditions tied to making them. Italian denocciolato oil is therefore not only proof of olive growing rooted in century-old local groves carried on with sustainable production techniques, but also a mark of quality. This is the direction the work of the Pace Brothers' Oil Mill takes — the company produces olive oils, all VEGANOK certified, rigorously controlling the quality of raw materials, the processing steps and the company's organization: the result is one of the best extra virgin olive oils in Italy, making the company a leader in sales of the product. Denocciolato oil is now a product strongly appreciated and sought after by consumers, which is why many companies have chosen to follow this path with extreme care and precision, in order to obtain a healthy food of exceptional quality thanks to the many positive effects found in both scientific and economic terms. To conclude, the difference with traditional extra virgin oils is that denocciolato extra virgin oil contains fewer peroxides, greater resistance to oxidation, more polyphenol antioxidants and fewer polyunsaturated fatty acids, lower free acidity, and a less intense bitter and woody note — in short, a sweeter oil.
