In this section you can find all the answers to your questions

The monovarietal oils are those obtained from olives of only one variety, the blends from the mixing of oils extracted from different varieties of olives.

Polyphenols are antioxidant substances present in the oil that can guarantee a real therapeutic action. Polyphenols are antioxidant substances able to guarantee a real therapeutic action: they are found in oil, wine and other plant foods, as well as in their derivatives.

Oil polyphenols play an important role in human health and impact on the quality and shelf life of the product. At this point all that remains is to understand what are the polyphenols of the oil? The polyphenolic content of olive oil consists in the presence of antioxidant substances able to prevent the oxidation state, consequently it favors the durability of the product over time and counteracts the oxidation of fatty acids.

It must also be considered that the quantity of polyphenols in the oil affects its organoleptic characteristics, from which the spicy and bitter taste typical of extra virgin olive oil originates. For this reason polyphenols are a basic element for spicy and bitter.

The values ​​of polyphenols in olive oil may depend both on an environmental factor and on the oil extraction process. These molecules with antioxidant properties are found precisely in the pulp of the olive and as a result of the process of pressing they pass into the oil.

Evaluating the quality of an extra-virgin olive oil only through the parameters required by law (acidity, alkylesters, number of peroxides K270, K232, etc.) is decidedly reductive. Other elements such as the total content in phenolic compounds, the fatty acid composition, the tocopherols, the vitamins, contribute substantially to objectively determine the quality level of an extra virgin olive oil. In the table below, an excerpt from Annex 1 of the DELEGATED REGULATION (EU) 2015/1830 of the Commission of 8 July 2015 (which modifies the EEC regulation n.2568 / 91 concerning the characteristics of olive oils and pomace oils of olives, as well as the methods of analysis relevant to them), showing the main parameters for the classification of virgin olive oil products.

Categoria oli vergini Etil esteri degli acidi grassi (EEAG) ACIDITA’ (%) N. PEROSSIDI
SPETTROFOTOMETRIA Valutazione organolettica
Mediana del difetto (Md)
Valutazione organolettica
Mediana del fruttato (Mf)
K232 K270 ΔK
VERGINE EXTRA EEAG ≤ 35 mg/kg (campagna 2014-2016) ≤ 0,8 ≤ 20 ≤ 2,5 ≤ 0,22 ≤ 0,01 Md = 0 Mf > 0
VERGINE 0,8-2 ≤ 20 ≤ 2,6 ≤ 0,25 ≤ 0,01 Md ≤ 3,5 Mf > 0
LAMPANTE > 2 > 20 > 2,6 > 0,25 > 0,01 Md > 3,5

Below is a description of some of the most important qualitative chemical parameters and their correlation with the quality of extra virgin olive oils


It represents a fundamental indicator of the quality of the raw material – the olives – and is formed following the degradation of the cellular structure of the fruit. In fact, olives damaged or stored inadequately produce oils with higher acidity values ​​than those obtained from healthy olives. Therefore, the knowledge of this parameter is very useful for understanding the degradation state of the oil following the action of lipase, a specific hydrolytic enzyme that releases fatty acids from triglycerides, which is found in the olive and which carries out its activity the inside of the fruit even after harvesting, if this has suffered cellular injury. Therefore, in order to obtain a quality extra virgin olive oil with low values ​​of free acidity it is essential that the olives are healthy (taking care of the best agronomic practices and correct phytosanitary defense), which are harvested at the right degree of ripeness trying not to provoke damage or injury to the fruit, which are stored in the best way and for the shortest possible time (at most 24 hours) before being processed in the mill to protect the cellular integrity of the drupe (fruit). By adopting a strict agronomic protocol and correct extraction techniques throughout the supply chain, it is therefore possible to obtain an acidity value within a much lower limit than that prescribed by law for which the same, expressed as a percentage of oleic acid, in extra virgin olive oil must correspond to a maximum of 0.8 grams per 100 grams of oil.

In a quality extra virgin quality, the values ​​are around 0.1-0.3%. Higher values ​​indicate that there may have been problems during the supply chain and are often accompanied by perceivable defects at an organoleptic level (in particular: screwing, heating, mold). However, low acidity is a necessary condition, but not unique or sufficient, to demonstrate a high level of quality of the oil. In fact, the limit set by the current legislation is too high to guarantee, on its own, a good product. For this reason it is necessary to support other parameters and, above all, the organoleptic examination.

An injury to be debunked:

The acidity of an oil, regardless of its value, is the expression of something that the human organism is not able to evaluate with its own senses. Technically, free fatty acids are so infinitesimal molecules that they can not interact with receptors consisting of taste buds that are present in the oral cavity, especially on the tongue. Therefore no one, not even an expert taster, can determine the acidity of an oil by tasting it. To know its value, only a specific chemical analysis should be used. Unfortunately, many consumers mistakenly associate that pinch in the throat, which is the typical spicy sensation present in different intensities in all quality extra virgin olive oils, to acidity confusing it with one of the most important and valuable organoleptic characteristics of extra virgin that is precisely the spicy.

All the oils of the farm twenty-nine a.C. they are subjected to chemical and olfactory analyzes (panel tests).

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