I would like to buy products from the Olio Pace website. Do I need to register?

No, registration is not required. You can place an order by simply entering the details needed for delivery. If you prefer, you can register to receive updates and news about our latest products.

How can I purchase products from Frantoio Oleario Pace?

You can purchase our products directly on the website, or contact us by phone on +39 0971 644111. Alternatively, you can send an email to ordini@oliopace.it.

What payment methods do you accept for online orders?

For online purchases on the Olio Pace website you can pay by credit card or bank transfer. All payments are secure. You can also choose to pay on delivery at no extra charge.

What are the shipping costs?

Shipping is always free for all orders over 50 euro.

What should I do if the courier cannot find anyone at home at the time of delivery?

The courier will leave a delivery notification and will attempt a new delivery the following day. To track your shipment, you can use the parcel tracking system and contact the courier directly to arrange a different delivery time.

I need to update my registration details. How do I do this?

To update your registration details, log in to your personal area on the Olio Pace website. There you can view and edit the information you have provided.

I have changed my mind about a product. Can I return it?

Yes, you can do so within 18 months of your purchase. Our satisfied or refunded guarantee is valid for 18 months on all unconsumed products.

How do I make a return?

Making a return is simple: contact us on +39 0971 644111 and let us know the reason for your return request. Our customer service team will arrange for the courier to collect the item, at no cost to you.

PRODUCT FAQ

The olive oil production process has 5 key stages:

Stage 1 — Harvesting. Harvesting can be done in several ways. The best methods for final product quality are: 1. hand-picking directly from the tree; 2. mechanical shaking of the trunk and branches; 3. beating the trees with flexible poles.

Stage 2 — Washing and Crushing. Arriving at the mill immediately after harvest, the olives are weighed, de-leafed and washed, then crushed using the millstone within a maximum of 24 hours. The mechanical action crushes the olives, releasing the cell juices and the oil.

Stage 3 — Malaxing. After crushing, the olive paste is slowly mixed for the time needed to separate the oil from the water. This stage is carried out cold, at temperatures no higher than 27 degrees C, to preserve the organoleptic and chemical characteristics of the oil.

Stage 4 — Extraction. The oil is separated from the pomace (the solid fraction made up of stone fragments, olive skins and pulp residues). The olive paste is placed in a decanter, which separates the oil from the pomace and water.

Stage 5 — Storage. The extracted oil is transferred to stainless steel silos before being packaged. All stages of the production process must be completed within 24 hours to obtain a high-quality oil.

Virgin olive oils are classified according to their free acidity as follows:

1. EXTRA VIRGIN OLIVE OIL — Free acidity of no more than 0.8g per 100g. Virgin olive oil: free acidity of no more than 2g per 100g. Lampante olive oil: free acidity exceeding 2g per 100g.

2. REFINED OLIVE OIL — Obtained from the refining of virgin olive oils, with a free acidity of no more than 0.3g per 100g.

3. OLIVE OIL — A BLEND OF REFINED AND VIRGIN OILS — With a free acidity of no more than 1g per 100g.

4. CRUDE OLIVE POMACE OIL — Obtained from olive pomace by treatment with solvents or physical processes.

Pomace is a by-product of the olive oil extraction process, made up of fruit skins, pulp residues and stone fragments.

Extra virgin olive oil is obtained directly from olives by mechanical means, has a maximum acidity of 0.8%, must have no defects and must display at least a minimum fruity aroma. Olive oil is a blend of refined olive oil and virgin olive oil, with an acidity not exceeding 1g per 100g.

Acidity indicates the percentage of free fatty acids per 100g of oil. It cannot be detected by taste — only by laboratory analysis. It is a quality indicator: generally, the lower the acidity, the better the quality. A proper evaluation requires a tasting panel of expert tasters.

The quality of an extra virgin olive oil depends on several factors: the olive cultivar, the farming technique, the growing environment, the harvest time, the processing technology and storage method. It is best to consume the oil from the current harvest year, as quality diminishes over time.

EU Regulation 1019/2002 allows the indications first cold pressing or cold extracted on the label. First cold pressing means oil obtained below 27 degrees C using a traditional hydraulic press. Cold extracted means oil obtained below 27 degrees C using percolation or centrifugation with modern equipment. Both guarantee maximum aromatic compounds without compromising quality.

The positive attributes of extra virgin olive oil, as defined by EEC Regulation 2568/91, are: Fruity — olfactory sensations characteristic of oil from healthy, fresh olives. Bitter — an elementary flavour from green or turning olives. Pungent — a stinging tactile sensation from oils produced at the start of the harvest, mainly from green olives.

Colour can range from bright green to deep golden and is not a reliable indicator of quality. It is determined by the olive variety, the ripeness of the fruit and the balance of chlorophyll and carotenoids. Colour is not a quality indicator.

The prickling sensation felt in the throat when tasting the oil is the attribute of pungency — a positive characteristic, not a defect. It depends on the phenolic content of the oil and the extraction technology used.