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![\"\"](\"\/wp-content\/uploads\/2020\/08\/filtration.jpg\")
The greatest of oil times<\/h2>\n
\n
Extra virgin olive oil.\nWhat does that even mean… “extra virgin”?\nHow do you even pronounce it?\nIt sounds kind of highfalutin.\nAlmost decadent.\nWell, but he who has, can.\nAnd our PERGOLESE<\/a> olive oil simply can.\nThe ending is Italian and means something like “extra virgin”.
\n
Sex?\nNo, no, but almost as tingling for the senses!
\n
In Germany, olive oil is largely divided into two quality classes: “virgin olive oil” and “extra virgin olive oil”.\nThe latter is the German version of extra virgin olive oil<\/a>.\nWe like to stick with the original.\nExtra virgin olive oil sounds much better than “extra virgin olive oil”.\nSomehow it sounds so typically German.\nBut anyway, back to the grades.
\n
The reason for the difference lies largely in the production process.\nThe big keyword here is cold pressing.\nOr cold extraction.\nIn short, these processes preserve the product, i.e. the ingredients of the olives.\nThe result is a high-quality olive oil. Extra virgin olive oil<\/a>.
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Mi Casaliva su Casaliva<\/h3>\n
\n
Region and olive variety – simply extra virgin<\/h2>\n
\n
\n
The higher quality class, extra virgin olive oil, is of course not achieved solely through the production method.\nYou also need olives.\nOf course.\nAnd they are also something special here.\nThe Casaliva olive variety is part of the tradition in the Trentino region.\nNorth of Lake Garda, the mild, (sub-) Mediterranean microclimate provides optimal conditions.\nWe harvest olives from centuries-old olive trees and process them on the same day.
As you can see, we have truly earned the title PERGOLESE extra virgin olive oil <\/a>.\nBetter said: you can taste it too.
\n
\n
\n
\n
Simply cool – it’s the cold pressing that does it.<\/h3>\n
\n
The origin of the olives and the olive variety are one thing.\nHowever, the production method is more important for the extra virgin olive oil label.\nAbove all – as we have already slightly teased out – it simply has to be cool.\nCold pressing makes all the difference.\nWe use state-of-the-art technology in the oil mill and our Casalivas are treated like little treasures of gold.\nMetaphorically speaking.\nGold would be difficult to grind, of course.
\n
A few hours after the harvest, the olives are selected and processed in our mill.\nFor those less familiar with the olive oil production process: the olives are milled with pits.\nWe then guarantee the unique quality through our chemical oil analysis.\nA basic analysis of acidity, peroxides, total polyphenols and oleic acid is carried out in the laboratory.\nIt doesn’t just sound important, it is.
\n
Let’s get nerdy.
\n
\n
Filtering with cutting-edge technology – Extra virgin olive oil<\/a><\/h3>\n
\n
The classic filtration process is not enough for our PERGOLESE olive oil<\/a>.\nWe want more quality.\nWe achieve this by adding two additional technologies to the classic filtration process.\nThese two additional filtration processes are divided into a filter made of non-GMO cardboard and a lenticular inert gas filter.
\n
\n
The filter made of non-GMO cardboard (OGM-free) cleans the oil in combination with air, the inert gas filter has a pharmaceutical background and ensures the purity of the oil.
\n
We have earned our extra virgin olive oil.\nWe can say that with a clear conscience.\nTry it for yourself and taste the difference.
Our PERGOLESE olive oil<\/a> impresses with aromas of cut grass and green almonds, complemented by sharp spicy notes and a hint of artichoke leaf in the finish.
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\n","protected":false},"excerpt":{"rendered":"Extra virgin olive oil – simply natural no-repeat;left top;;car The greatest of oil times Extra virgin olive oil. What does that even mean… “extra virgin”? How [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,89,76],"tags":[],"class_list":["post-1029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-of-oil-en","category-olive-oil","category-uncategorized"],"yoast_head":"\nExtra virgin olive oil from Italy - Highest quality level<\/title>\n<meta name=\"description\" content=\"Good oil means extra virgin olive oil from Italy. We are a small manufactory and monitor all production processes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pergolese.de\/en\/extra-virgin-olive-oil-simply-natural\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extra virgin olive oil from Italy - Highest quality level\" \/>\n<meta property=\"og:description\" content=\"Good oil means extra virgin olive oil from Italy. We are a small manufactory and monitor all production processes.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/pergolese.de\/en\/extra-virgin-olive-oil-simply-natural\/\" \/>\n<meta property=\"og:site_name\" content=\"PERGOLESE | Oliven\u00f6l\" \/>\n<meta property=\"article:published_time\" content=\"2020-08-20T10:53:05+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/pergolese.de\/wp-content\/uploads\/2020\/08\/filtration.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1300\" \/>\n\t<meta property=\"og:image:height\" content=\"1000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"sadmin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"sadmin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/\"},\"author\":{\"name\":\"sadmin\",\"@id\":\"https:\\\/\\\/pergolese.de\\\/#\\\/schema\\\/person\\\/304a023a36b62548377f8e544e6c25bc\"},\"headline\":\"Extra virgin olive oil – simply natural.\",\"datePublished\":\"2020-08-20T10:53:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/\"},\"wordCount\":606,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pergolese.de\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/filtration.jpg\",\"articleSection\":[\"Home of Oil\",\"Olive oil\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/\",\"url\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/\",\"name\":\"Extra virgin olive oil from Italy - Highest quality level\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/pergolese.de\\\/en\\\/extra-virgin-olive-oil-simply-natural\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/pergolese.de\\\/wp-content\\\/uploads\\\/2020\\\/08\\\/filtration.jpg\",\"datePublished\":\"2020-08-20T10:53:05+00:00\",\"description\":\"Good oil means extra virgin olive oil from Italy. 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\n
Region and olive variety – simply extra virgin<\/h2>\n
\n
\n
The higher quality class, extra virgin olive oil, is of course not achieved solely through the production method.\nYou also need olives.\nOf course.\nAnd they are also something special here.\nThe Casaliva olive variety is part of the tradition in the Trentino region.\nNorth of Lake Garda, the mild, (sub-) Mediterranean microclimate provides optimal conditions.\nWe harvest olives from centuries-old olive trees and process them on the same day.
As you can see, we have truly earned the title PERGOLESE extra virgin olive oil <\/a>.\nBetter said: you can taste it too.
\n
\n
\n
\n
Simply cool – it’s the cold pressing that does it.<\/h3>\n
\n
The origin of the olives and the olive variety are one thing.\nHowever, the production method is more important for the extra virgin olive oil label.\nAbove all – as we have already slightly teased out – it simply has to be cool.\nCold pressing makes all the difference.\nWe use state-of-the-art technology in the oil mill and our Casalivas are treated like little treasures of gold.\nMetaphorically speaking.\nGold would be difficult to grind, of course.
\n
A few hours after the harvest, the olives are selected and processed in our mill.\nFor those less familiar with the olive oil production process: the olives are milled with pits.\nWe then guarantee the unique quality through our chemical oil analysis.\nA basic analysis of acidity, peroxides, total polyphenols and oleic acid is carried out in the laboratory.\nIt doesn’t just sound important, it is.
\n
Let’s get nerdy.
\n
\n
Filtering with cutting-edge technology – Extra virgin olive oil<\/a><\/h3>\n
\n
The classic filtration process is not enough for our PERGOLESE olive oil<\/a>.\nWe want more quality.\nWe achieve this by adding two additional technologies to the classic filtration process.\nThese two additional filtration processes are divided into a filter made of non-GMO cardboard and a lenticular inert gas filter.
\n
\n
The filter made of non-GMO cardboard (OGM-free) cleans the oil in combination with air, the inert gas filter has a pharmaceutical background and ensures the purity of the oil.
\n
We have earned our extra virgin olive oil.\nWe can say that with a clear conscience.\nTry it for yourself and taste the difference.
Our PERGOLESE olive oil<\/a> impresses with aromas of cut grass and green almonds, complemented by sharp spicy notes and a hint of artichoke leaf in the finish.
no-repeat;left top;;
auto
ORDER NOW
\/product\/olive-oil-bottle\/<\/a>
left
2
\n","protected":false},"excerpt":{"rendered":"Extra virgin olive oil – simply natural no-repeat;left top;;car The greatest of oil times Extra virgin olive oil. What does that even mean… “extra virgin”? How [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[91,89,76],"tags":[],"class_list":["post-1029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-of-oil-en","category-olive-oil","category-uncategorized"],"yoast_head":"\nExtra virgin olive oil from Italy - Highest quality level<\/title>\n<meta name=\"description\" content=\"Good oil means extra virgin olive oil from Italy. We are a small manufactory and monitor all production processes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pergolese.de\/en\/extra-virgin-olive-oil-simply-natural\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Extra virgin olive oil from Italy - Highest quality level\" \/>\n<meta property=\"og:description\" content=\"Good oil means extra virgin olive oil from Italy. 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The origin of the olives and the olive variety are one thing.\nHowever, the production method is more important for the extra virgin olive oil label.\nAbove all – as we have already slightly teased out – it simply has to be cool.\nCold pressing makes all the difference.\nWe use state-of-the-art technology in the oil mill and our Casalivas are treated like little treasures of gold.\nMetaphorically speaking.\nGold would be difficult to grind, of course.
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A few hours after the harvest, the olives are selected and processed in our mill.\nFor those less familiar with the olive oil production process: the olives are milled with pits.\nWe then guarantee the unique quality through our chemical oil analysis.\nA basic analysis of acidity, peroxides, total polyphenols and oleic acid is carried out in the laboratory.\nIt doesn’t just sound important, it is.
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Let’s get nerdy.
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