{"id":1384,"date":"2024-11-14T11:37:44","date_gmt":"2024-11-14T10:37:44","guid":{"rendered":"https:\/\/casarossa.it\/the-oil\/"},"modified":"2025-02-18T14:11:41","modified_gmt":"2025-02-18T13:11:41","slug":"the-oil","status":"publish","type":"page","link":"https:\/\/casarossa.it\/en\/the-oil\/","title":{"rendered":"The oil"},"content":{"rendered":"\t\t
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the oil<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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the elements<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The sun, the proximity to the sea, the soil and the love of those who take care of it are just some of the elements that make our oil made in Sicily exclusive.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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THE SUN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The sun of Sicily kisses our olive groves. Proper exposure of leaves to sunlight is indeed essential for fruiting, growth and ripening, as well as improving their quality.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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THE SEA<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sea breezes play with the foliage of olive trees. These winds provide many benefits, renewing moist air within the leaf system and stimulating transpiration. Winds also promote the exchange of carbon dioxide in leaf tissues, thus supporting effective chlorophyll photosynthesis. In addition, the wind also facilitates pollination.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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THE EARTH<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our farm consists mainly of red soils; also called ferruginous soils because they have a high concentration of iron oxide, which gives the oil structure and warmth and makes them rich in aromas and flavors, and silty and peaty soils, which are normally fertile and rich in water, which results in an oil rich in aromas and flavors.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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LOVE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Love is the red thread that interacts with these elements. Love that also means toil, waiting, hope, and when love is great, it needs time.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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We cold press our olives!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cold pressing is a traditional method that preserves the organoleptic and nutritional properties of olive oil. This process takes place without the use of heat, ensuring that beneficial substances, such as vitamins and antioxidants, remain intact.
During cold pressing, olives are simply crushed and pressed, allowing the oil to be extracted naturally. This not only preserves the rich, fruity flavor, but also retains the deep green color, a sign of high quality. Squeezing hot would yield much more but we would miss the poetry of real olive pressing.
Another key aspect is that cold pressing reduces oxidation, prolonging the life of the oil. The absence of heat helps prevent the formation of harmful compounds, making the oil safer for consumption.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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In addition, olive oil obtained by this method is rich in monounsaturated fatty acids, known for their positive effects on cardiovascular health. Anti-inflammatory and antioxidant properties help protect the body from chronic diseases.
Choosing a cold-pressed olive oil means opting for a high-quality product, supporting environmentally and traditionally friendly farming practices. Its versatility in cooking, from raw seasoning to light cooking, makes it an essential ingredient for a healthy and tasty diet.
Investing in cold-pressed olive oil is a way to appreciate not only the authentic flavor but also the health benefits, making every dish a unique experience.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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OUR BLEND<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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*<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Sicilian olive oil made from a blend of Biancolilla, Nocellara del Belice and Cerasuola is a true gastronomic treasure, characterized by a unique organoleptic profile.
Biancolilla<\/strong> is a variety that stands out for its delicate fruity aroma, with hints of almond and tomato. Its natural sweetness goes well with delicate flavors such as raw fish because it does not envelop them without covering them up.
Nocellara del Belice is renowned for its robust and complex taste. It presents a bouquet of herbaceous aromas and hints of green olive, with a hint of artichoke enriching its complexity. Its balance between bitterness and spiciness is marked, giving the blend a firm structure.
Finally, Cerasuola<\/strong> offers an aromatic profile of red fruits and floral notes, with a slightly spicy aftertaste.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Its richness and depth add an extra dimension to the mix.
Combining these three varieties creates a balanced oil that combines sweetness, robustness and freshness. Biancolilla provides a soft base, while Nocellara del Belice and Cerasuola bring complexity and character. This balance makes the oil versatile, suitable for multiple uses in the kitchen, from raw dressings to more complex dishes.
In addition, the blend enhances Sicily’s biodiversity, allowing us to appreciate the richness of its territory. The combination of these oils not only enhances the organoleptic quality, but also offers a harmony of flavors that tells the story and tradition of the region, making each dish a unique experience.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

the oil the elements The sun, the proximity to the sea, the soil and the love of those who take care of it are just some of the elements that make our oil made in Sicily exclusive. THE SUN The sun of Sicily kisses our olive groves. Proper exposure of leaves to sunlight is indeed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1384","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/pages\/1384","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/comments?post=1384"}],"version-history":[{"count":15,"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/pages\/1384\/revisions"}],"predecessor-version":[{"id":2187,"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/pages\/1384\/revisions\/2187"}],"wp:attachment":[{"href":"https:\/\/casarossa.it\/en\/wp-json\/wp\/v2\/media?parent=1384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}