Lametia Dop Bottiglia

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Here are the most frequently asked questions we have received in time and affecting our world: the extra virgin olive oil Dop Lametia.

From here you can start to understand and learn more about this wonderful fruit - the olive - and the product originating from it: the oil.


What is a DOP-certified oil ?

DOP stands for Protected Designation of Origin; a DOP-certified oil is produced, processed and bottled in a given geographical area. All requirements (production area, cultivars to be used, olive growing methods, oil extraction method and quality parameters) are prescribed by a strict product specification. All production stages are verified and guaranteed by a third-party certifying body. All DOP products are protected by specific EU schemes and have to comply with quality requirements that are much stricter than those applied to standard extra virgin olive oils.

Who releases the DOP certification ?

The DOP (Protected Designation of Origin) certification is released exclusively by the European Union. The certifying body for the DOP Lametia extra virgin olive oil is Agroqualità.

Are DOP oils quality-guaranteed ?

DOP oils guarantee their unique properties as displayed on the label since every DOP product must comply with the requirements of a strict specification that ensures it originates entirely from a given territory. Furthermore, prior to bottling, they are evaluated organoleptically and analytically by designated laboratories.

What makes a high-quality oil ?

Several factors contribute to the production of high-quality oil: the selection of greener olives taken off the tree when fully mature, the extraction method and even storage of the processed product. Therefore, to obtain a high-quality oil a high-quality raw material, that is olives, is required, and production processes have to be guaranteed and certified as for the DOP Lametia extra virgin olive oil production chain.

Is the oil colour a quality indicator ?

The oil colour is closely related to the olive cultivar and fruit ripening, and to the oil extraction process as well. Depending on the above factors, the oil colour varies from dark green to light yellow. When abnormal or reddish highlights appear, that means the oil quality is deteriorated, as a result of inappropriate storage conditions (exposure to heat and light).

Do olive harvesting and maturity affect the oil quality ?

Early or late harvesting does affect the oil organoleptic properties. Oils made from olives harvested in the early maturity stage are very bitter and pungent with a more or less intense fruity aroma; those made from ripe olives are less fruity with a sweet almond aftertaste. Olives in the late maturity stage produce less fragrant, frequently defective oils. Optimal harvest time to obtain high-quality oil is veraison that is the time when olives start to change colour from green to red or black (depending on the cultivar).

What does cold-pressing mean ?

According to good processing practice, cold pressing means that olives are pressed at a temperature that does not exceed 27° C, especially during kneading. However, if poor-quality olives are used, the label may read ‘cold-pressed oil’ but the quality remains poor.

Is the price a quality guarantee ?

You have to be very careful when extra virgin olive oil is sold at a low price. Keep in mind that good-quality oil, that is a product obtained from good olives, processed and stored appropriately, costs a producer not less than 4.0 EUR per litre.

How can I tell I have bought a high-quality product ?

You can tell you have bought a high-quality product by smelling or tasting it: if you perceive sensations like a smell of fruit, freshly-mown grass, tomato, artichoke, and so forth, or if your taste buds perceive pungent, bitter or sweet sensations. If you can recognize so many different characteristics, and then rest assured that your oil is a high-quality product.

Is extra virgin olive oil good for deep-frying ?

If you consider that the ideal deep-frying temperature is 170-180° (338-356° F) and that oil smoke pointis 210° C (410° F), then yes, extra virgin olive oil is good for deep-frying. In cooking, the smoke point is the temperature at which any oil starts to smoke. When this limit is exceeded, then oil (or any other fat) breaks down and forms toxic substances, and a whitish smoke is issued.

What does acidity refer to ?

Oil acidity refers to the percentage of free oleic acid; it is a measure of the degradation of the olivesit originates from. Generally speaking, the lower the percentage of oleic acid and hence acidity, the higher the quality of the olive oil. Acidity cannot be perceived upon tasting, but it can be measured by a quantitative chemical analysis. Please note that there is no relation between pungency as perceived in some fresh and healthy oils and high acidity.

What are polyphenols ?

They are natural antioxidants contained in fully ripe olives; like vitamin E, they improve stability. They contribute to a bitter and pungent taste as is typical of high-quality oils. They have been shown to protect lipid particle from oxidative damage.

How do I have to store my oil to retain its properties ?

Extra virgin olive oil has to be stored in a cool, dry place at a temperature ranging between 16-18° C (60.8-64.4° F), away from light, heat and above all air, which can cause excessive oxidation, thereby altering the oil properties.

What containers should I use ?

The best storage containers are glass (especially dark glass) bottles to protect it from sunlight. Do not store olive oil in tin cans for over two months. If you buy oil in large tin cans, you should pour it into dark glass bottles.

How long does extra virgin olive oil last ?

Extra virgin olive oil has an unlimited shelf life, and regulations do not provide that it has to be used within an expiration date; however, it is best before 18 months of production since it loses its organoleptic properties (taste, smell, etc.) and components (i.e. vitamin concentration) with time.

Are there in Italy regions offering higher-quality products ?

Every region produces oils having specific properties and characteristics, which differ from one another. Unfortunately, poor-quality oils can be found everywhere as much as top-quality oils can be found in every region.

Why does my oil have dark sediment at the bottom of the bottle ?

When extra virgin olive oils are unfiltered, natural dark brown tiny pieces of olives accumulate at the bottom of bottles during storage. That does not affect quality at all. However, you should keep in mind that unfiltered extra virgin olive oils have a reduced shelf life as against filtered extra virgin olive oils.

My oil has a bitter and pungent taste, it ‘burns’ the back of my throat: what does it mean ?

Bitter and sharp sensations of varying intensity are perceived with all oils obtained from fresh olives pressed soon after harvesting. They are related to the presence of very powerful natural antioxidants (polyphenols) that, according to modern medicine, plays a significant role in protecting blood lipids from oxidative damage. Bitter, pungent and astringent sensations are derived from the fruit. It is understandable (and advisable) that a good olive oil tastes like the olives it is extracted. After all, you would expect a cherry marmalade to be good and to taste like cherries, wouldn’t you? The fact that when extra virgin olive oil 'burns’ your throat must be acid is commonplace: acidity is not perceived upon tasting and the tingling is typical of young, fresh oils.

Where do olives and my oil come from ?

The origin of DOP Lametia extra virgin olive oil and olives is guaranteed by the product specification and the designated certifying and quality assurance bodies.


DOP Lametia extra virgin olive oil contains most valuable components (oleic acid, polyphenols and vitamins), which can have a positive effect on various metabolic processes of our body. According to numerous scientific studies, it possesses unparalleled ‘nutraceutical’ qualities that have a significant role in modulating beneficial human health mechanisms.

Olive harvesting and oil extraction are performed mechanically with no use of chemicals. Hence, the different processing stages do not have any impact on the quality of the final product, which preserves all the relevant properties of the fruit it originates from.

According to the literature, those properties provide numerous health benefits:

- cardiovascular diseases: polyphenols and monounsaturated fats may prevent blood clots and help reduce inflammation;

- cancer: in order to limit the incidence primary prevention has to be promoted by focusing on risk factor reduction, which means to ban the use of animal fats from our diet and to adhere to a Mediterranean diet, of which olive oil is one of the core ingredients.

The health benefits of olive oil have also been tested for other conditions, either as a treatment or prevention.

Numerous studies have shown olive oil positive effects on hypertension, diabetes, obesity, gastric ulcer, gall stones, rheumatoid arthritis, skin diseases, and also cognitive impairments.

In conclusion, unlike other dietary fats, extra virgin olive oil is useful to reduce the risk for cardiovascular diseases and also to counteract carcinogenesis. Research on the biological effects of substances other than oleic acid contained in extra virgin olive oil on carcinogenesis is rising sharply. There is no recommendation from medical societies, disease prevention governmental agencies or nutrition committees from any country that does not stress the role of olive oil in healthy human diet.



assaggio-olio-lametia-dopFor consumers DOP Lametia extra virgin olive oil tasting is a funny assessment method todetermine the quality of our oil and to assess its great value for money. To make the most out of your tasting experience you have to feel up physically and psychologically to degustation: you must not have a cold, use odorous substances such as perfume, eat anything or drink coffee at least one hour before tasting in order not to reduce your sensory perception.

The best way to appreciate the aromas of good olive oil is to follow the following steps:

- pour a little bit of olive oil (about a tablespoon) into a small glass;

- cup the glass in one hand and cover it with the other to trap the volatile components and aromas inside while you warm it up;

stick your nose into the glass and take a good whiff of all pleasant and unpleasant aromas;

- take a sip of the oil and suck air through the oil, at first slowly and gently then more vigorously, to coax more aromas out of it and tickle your taste buds;

- hold it for a moment by closing your mouth while moving your tongue slowly forward against your palate;

- open your lips, with your tongue still at the top of your palate, and suck in air again;

- spit the oil out;

- keep moving your tongue forward against your palate to assess the oil aromas retronasally.

Some positive attributes that can be evaluated through the above technical tasting steps based on the intensity with which they are perceived by the taster are:

- bitter: it is a prominent taste in oil made from greener fruit (good point provided it does not prevail);

- sweet: the oil has a pleasant, little aromatic taste with a balanced pungency, bitterness and astringency; it may have a delicious almond aftertaste;

- fresh: the oil has an intense fruity flavour of fresh olives; it is not a persistent taste, and dissolves rapidly if it is not paired with a sapid, valuable and stable palate;

- green fruity: it is a lasting taste of oil made from healthy, greener fruit taken off the tree when fully mature;

- apple: used when the oil has notes of this fruit;

- pungent: a peppery sensation detected in the throat; it is typical of oils obtained from olives harvested in the early campaign;

- fresh-cut grass: it refers to oils having an aroma of freshly mown grass.

Once completed the professional and technical step of oil tasting, you can move on to the most conventional experience of pairing DOP Lametia extra virgin olive oil and local foods, including ‘bruschetta’ (toasted bread), beans and vegetables.




aspetti-nutrizionali-lametia-dopOlive oil is the only fat obtained from the fruits of the olive tree by mechanical extraction. Othervegetable fats like seed oil are produced by solvent extraction. Cold pressing does not alter the chemical composition of the drupes so all their natural elements - including vitamin E, beta-carotene, chlorophyll, phenolic compounds, etc. – are transferred to the final products as ‘minor’ components. Even if they are present in small amounts, they do contribute organoleptic, merceological and nutritional features to the quality of the final product.

From a chemical point of view, olive oil is composed of 98-99.5% triglycerides (the saponifiable fraction), which are glycerol esters of fatty acids. Fatty acids are made up of monounsaturated fatty acids (75%, mostly oleic acid), saturated fatty acids (16%, mostly palmitic acid), and polyunsaturated fatty acids (9%, with a higher content in linoleic acid than in linolenic acid). From a merceological standpoint, the high level of oleic acid confers olive oil greater stability as against all other vegetable oils, which have a high content in polyunsaturated fatty acids. The exclusive fatty acid composition and the presence of antioxidants make extra virgin olive oil a very good raw salad dressing, which can also be used for cooking at high temperatures. From a physiological and nutritional point of view, oleic acid stimulates bile secretion, which is paired with increased digestibility and protection of the gastric mucosa. Moreover, oleic acid has been shown to lower blood cholesterol and LDL (‘bad’) cholesterol concentrations, which are responsible for occurrence and progression of atherosclerosis.

Minor components making up the ‘non-saponifiable’ fraction account for 0.5-2% and include hydrocarbons (squalene), tocopherols (vitamin E), sterols (beta-sitosterol), terpene alcohols, pigments (chlorophyll and carotene), carotenoids (beta-carotene and lutein), phenolic (hydroxytyrosol, tyrosol and oleuropein that have an antioxidant effect) and aromatic compounds.Some of those minor components are indeed critical also from an analytical viewpoint since they can serve as markers for evaluating the oil genuineness.

As antioxidants, they are also responsible for the oil shelf life throughout the production process, from extraction to storage, until it comes to our table.

It has been shown that the extra virgin olive oil minor components protect the body’s most important macromolecules (carbohydrates, lipids, proteins and nucleic acids) from oxidation. Hence, they are useful to prevent chronic degenerative diseases (cardiovascular diseases, cancer, degenerative nerve conditions, ageing).

It has to be borne in mind that in oils designated as “OLIVE OIL” (that is not labelled as “EXTRA VIRGIN”) and in seed oils minor components are present in tiny amounts or even absent, as a result of the chemical process they go through.


lametia-dop-processo-produttivoThe extensive orchards are grown in compliance with the EC regulation on the integratedfarming system.

Optimal harvest time goes from late September to late December. Fruits belong mostly to the Carolea variety, a typical cultivar grown in the province of Catanzaro.

Carolea is a vigorous and highly productive cultivar with an upward growth form. It is resistant to cold temperatures and drought. It produces good-sized fruits (> 4 g), elliptic in shape with a truncated base and a rounded tip. Oil yield is very high and reaches a peak in November; colour change is gradual and occurs late in the season, whereas the skin colour change is late and progressive.

Olive harvesting, exclusively from the tree in order to obtain high-quality oil, is performed mechanically through trunk shakers. As against hand harvesting, the use of mechanical aids has a considerable impact on lowering production costs. Nets are usually spread underneath the trees to catch the fruit and prevent contact with the ground. The fruit is then loaded into vented plastic bins (having a capacity of 250 kg) and sent to the home processing facility where they are pressed immediately.

Olives have to be processed soon after harvesting in order to produce the highest quality oil.

If too much time elapses between harvesting and processing, this may have a negative impact on the oil quality profile, with increasing acidity and organoleptic defects like musty and fusty flavour.

Once olives get to the processing facility, they are pressed in advanced, continuous-mode plants where they are processed by cold extraction through the following stages:

- defoliation : olives are loaded into a defoliator where leaves are removed before they begin the next;

- washing : over conveyor belts olives are taken to the washer where they are washed in cold water;

- crushing : olives are crushed into a paste;

- malaxation : the olive paste is funnelled to stainless steel pipes by means of a piston pump and fed to the malaxing vats. So the process step called malaxation begins, which involves stirring the olive paste slowly in order to promote the coalescence of small oil drops into larger ones and favours their subsequent separation by centrifugation. A short processing time and water temperatures below 26° C are fundamental prerequisites to obtain a high-quality final product. Instead, delayed malaxation and high temperatures may cause oxidation, which, in turn, promotes the degradation of antioxidant phenolic compounds and hence compromise the oil quality;

- extraction : this is achieved by centrifugation in 2.5 stages (during which olive pomace slurry and residue oil are obtained), with the addition of water at < 26° C to the olive paste. The residue oil is then funnelled into an outside extraction screw and stored in a silo;

- separation : the pomace slurry (a mixture of oil and vegetable water) is fed into vertical centrifuges: in one, part of the oil that may be present in the vegetable water is retrieved, in the other water is completely removed.



 Product process of Azienda Agricola De Lorenzo