Organic Farm
La Rosa dei Venti Enna
EXTRA VIRGIN OLIVE OIL
FROM SUSTAINABLE AGRICULTURE

mechanically cold extracted and obtained from the first pressing, so as to fully respect the organoleptic

characteristics that make it a high quality product.

the team of this farm welcomes you on this page, where we try to explain the way in which we produce our
extra virgin olive oil in a sustainable way
enjoy the reading

 

In the meantime, we would like to define the concept of the primary sector, for the sole purpose of understanding the importance of the agricultural product:
In economics, the primary sector is the economic sector which brings together all the activities related to the exploitation of natural resources.
These are activities that meet the primary survival needs of the individual and are therefore historically the first economic activities carried out by man.
In this regard, we try to produce a food product that is good for human health and we make sure that the "exploitation" of natural resources is in full respect of Nature, so that it can continue to support future
generations.

1. Quality of our olives (cultivars)
The quality of our olives is nocellare dell'Etna, biancolilla and cerasuola.
Olive belongs to the Oleaceae family and to the olea genus

2. Our Mission

Our goal is to produce a sustainable extra virgin olive oil of quality, without any use of chemicals, therefore 100% natural, we also pay attention to all stages of production, from care of the tree to oil bottling, respecting the environment and the living beings that surround it.       

3. Organic and sustainable cultivation
The type of cultivation adopted by us is biological (and basically biodynamic), meaning that no chemical product is used (100% NO CHEMICAL).     

4. Maintenance and fertilization of the olive grove   

The maintenance and simultaneous fertilization of the farm is carried out directly by the different species of animals that live free within it, namely sheep, donkeys, horses, geese and hens. Therefore these animals eat different types of herbs ensuring a perfect soil cleaning and an excellent and economical fertilization. 
Moreover the latter is supported by the use of Humus or an organic organic fertilizer of our production. In particular the hens are used for the practice of the Chicken tractor.  

5. Mulching
The under-tree of each tree is covered by straw, so that it can slowly release further organic matter and keep the soil moist during the summer.        

6. Biodiversity
Considering that we do not turn the soil around, it is not destroyed the life that is created on the surface  (microfauna), in this way a natural balance is favored where the different types of plants and animals live in harmony.    

7. Biological antiparasitic fight
the antiparasitic fight is entrusted to predatory insects such as ladybugs, which manage to live and reproduce in some areas of the farm, where the wild herbs grow luxuriantly.

8. Pruning
Periodically it is necessary to remove some branches from the tree, in order to favor the aeration of the foliage and the solar irradiation. The modality of this cultivation practice is generally linked to the way in which the farmer decides to lead the land; in our company the crown of the tree is about a meter and a half above the ground, so as to facilitate cleaning under the skin, encourage grazing of the animals and facilitate the use of mechanical means for harvesting. 

9. Fire prevention
In spring, safety firebreak lines are made along the perimeter of the company and identified areas that are safe and easy to reach for any rescue vehicles.

10. The collection 
The time of collection is more often than not a special moment and is done differently depending on the extent, geographical location and morphology of the company.
For family-run businesses, in most cases, collection becomes a magical moment. A nice excuse to bring together the family, big and small, friends and relatives, not all operating in the agricultural sector, so that several people from different professions gathered together without distinction are all found in the field at work.
The collection, in our territory, generally begins around the first days of October and ends around the end of November.      

Inside our company, the collection takes place with the aid of a pick-up wagon, driven by a mechanical means and composed of a box on which a metal grill is placed (which allows the operator to work on it without damaging it the olives) and laterally surrounded by openable shores that act as mobile nets.
The olives are harvested by hand from the tree and made to fall inside the wagon.
This harvesting tool was designed by us, designed and built to improve and simplify the work of man in the agricultural field.     

 

11. Storage
The optimal type of storage is in perforated plastic boxes and, if possible, in the open air to encourage aeration while awaiting milling, thus avoiding the acidity process of the olive.
Olives are mainly ground within three days of harvesting.

12. Cold pressing
At the end of the harvest day, the olives are taken to the mill near our farm and this is also a beautiful moment because we can see all together the fruit of the working day.

13. Stages of milling of our oil
A) Cleaning:
The olives are made to pass by an aspirator to remove any fallen leaves during harvesting. Subsequently the olives are washed with water to remove any residual earth.

B) Crushing:
Considering that the olive is composed of pulp and hazel, in this phase the olives are ground in the mill and a paste is obtained consisting of ground kernel and pulp

C) Gramula:
The paste is placed, through a pump, inside a sealed tank in order to maintain the fragrance, the taste and the organoleptic properties of the oil.

The dough remains inside this tank for about 40 minutes at a temperature of about 27 ° C.
The temperature of this tank, in this phase, is crucial because at this temperature the oil is extracted only from the best part of the olive (that is from the pulp) so you can define COLD MILLING, to obtain EXTRA VIRGIN OLIVE OIL of superior category .
On the contrary, if the temperature of this tank is increased, oil is extracted also from the core, and an olive oil of an opinionable category is obtained.

D) Decanter:
Subsequently, by means of the pumps, the whole is passed in a decantar which separates the oil from the water and from the solid and woody part.

E) Separator:
Finally, the oil is pumped into a separator which performs a further filtering of any impurities and water residues. From this last machine comes EXTRA VIRGIN OLIVE OIL.
PHOTO 13G

F) The yield:
At this point it is possible to quantify the yield, that is the quantity of olives necessary to obtain a liter of oil.
The average yield of our olives is about 16% (16 liters of oil per 100 kg of olives), or about 6 kg of olives to obtain one liter of extra virgin olive oil.

G) Bottling, transport and storage:
Now we are ready to fill the containers that allow it to be transported to the farm where they are kept at a constant temperature in a cool and dry place, away from light and noise.
The containers are kept tightly closed in order to preserve the aroma of the oil for a long time.
The acidity of the oil is lower than 0.8. The color of an Italian extra virgin olive oil can go from golden yellow to emerald green, with infinite intermediate shades.

14. Eco-friendly Pakaging
Our oil is shipped inside wooden boxes, built directly by us in the company. The speakers are 100% impact-resistant and reusable with zero environmental impact.          

15. Nutritional values ​​of extra virgin olive oil
Extra virgin olive oil is one of the key foods of the Mediterranean diet and thanks to its composition in "good" fatty acids and the presence of other beneficial substances, it shows important properties for human health.
The composition of extra-virgin olive oil is made up of numerous vitamins and substances with important nutritional properties which confer an antioxidant nature.
Being a food of plant origin, it is made up mostly of fatty acids. Of these 75% are unsaturated fats, the most abundant is oleic acid.
  

nutritious amounts per 100 g amount in a spoon
water traces traces
proteins 0 0
carbohydrates 0 0
greases 99.9 g 9.99 g
Cholesterol 0 0
vitamin A 36 μg 3.6 μg
vitamin E 22.4 mg 2.24 mg
polifenoli 4 50 mg 5 mg

The nutritional values ​​of EVO oil also depend on its composition, which is not always constant or univocal,
but may depend on:
• from the type of cultivar
• from the production area
• from the degree of ripeness of the olive
• from the oil extraction method.

16. How to use extra virgin olive oil
Extra virgin olive oil can be used raw to season foods such as salad, pasta, meat etc.
The extra virgin olive oil is the basis of the Mediterranean diet and with its extraordinary nutritional qualities is the foundation of Italian cuisine. In fact, in the Mediterranean diet it is the indispensable food, as it is the basis of all the main dishes of the rural tradition. Just think that foods like: bread, pasta, rice, vegetables and legumes are seasoned mainly with extra virgin olive oil.
The Mediterranean diet is now proposed as an ideal diet of feeding where extra virgin olive oil occupies a place of primary importance, because it is the main source of lipids or the reserve energy that serves our body to perform the vital functions. Fat intake is essential for good nutrition, but you need to know how to select the best type of fat for our metabolism, which is why you choose extra virgin olive oil, capable of providing fat in the best form for the body , ie in the form of monounsaturated fatty acids, which are extremely digestible and help to keep our body in the best possible way, providing a substantial balance between "good" and "bad" cholesterol. It is also a source of vitamins and an aid for the assimilation of vitamins contained in other foods.
The Mediterranean diet has become a real nutritional model because it is able to combine excellent flavors with a long life. Several studies show that the Mediterranean diet brings numerous benefits to our health and facilitates the maintenance of an ideal body weight.            

Extra virgin olive oil can be used directly as a moisturizer for hands and face, protecting them from the cold. 
Many cosmetic products are based on extra virgin olive oil: just think of the essential oils (such as hypericum oil of our production), used in different ways, body creams, bubble baths, shampoos and soaps.                               
      

In the veterinary field it was discovered that in small doses, about 25 grams a day in the food of dogs or horses, extra virgin olive oil can help to get a very shiny and most important animal hair to face the cold of the animals. winter period.  

 

17. Olive Tree Resources
The olive tree is a very generous tree, and gives man a lot of resources.
The main resource of this tree are the olives that according to the variety can be "sweetened" and used from the table or ground to get the oil.
The Olive Tree resources are:
– table olives
– extra virgin olive oil
– solid part: the solid substance constituted for the most part from the ground core after oil extraction. The solid part can be used to feed the boilers for heating.
– wood chips: from the trees' pruning, branches are obtained that can be ground to obtain the wood chips that are used for fertilizer or used for heating. 
– firewood: from the larger branches of pruning, excellent firewood is obtained.
– wood for furniture: from the most particular branches you can get excellent wood to make furniture of great prestige.
– root: its large root can be cut into thin slices to cover parts of furniture, such as doors, bedside tables, etc.
Finally, to be able to make the most of extra virgin olive oil, after being used for frying or for preserves, can end his career by transforming, along with a napkin, in fire fires for fireplaces or   barbecue, or even better with a can of tuna and a napkin that acts as a fuse, you can get a candle.

18. The olive tree
The olive or olive tree (Olea europaea) is a fruit tree very strong, resistant and very "generous", the term fruit tree is reserved for those trees that produce fruits used by humans for food (fruit) or for other economic purposes.     

The olive tree, despite being cultivated and known since ancient times, has always been considered a marginal crop able to offer production even in difficult conditions, therefore worthy of little care.
It was used since ancient times for food. The olives, its fruits, are used for the extraction of oil and, to a lesser extent, for direct use in food. Because of the bitter taste due to the content of freshly collected polyphenols, the use of olives as fruit in the diet requires specific treatments aimed at reducing the bitter principles.
In olive-growing areas the olive tree has been propagated for centuries using grafting on the olive or spontaneously born trees or planting root pieces, using local propagation material. This tradition has created a great genetic heritage consisting of an unspecified number of ecotypes, (ie genetic types closely associated with a geographical area). The selection within the ecotypes has led to the establishment of real cultivars that, in most cases, still maintain an identity closely associated with a territory (district, province, region). To date, in the world there are hundreds of varieties of olives (cultivars).

The olive tree is an evergreen and deciduous tree, has a slow growth and is very long-lived even coming to be secular. The olive tree can give its first production after about six years from its birth, increasing it from year to year. It produces the fruit (olive) on average every two years and reaches its maximum production at about 65 years.
A young olive tree of about 12 years can produce from 30 to 50 kg of olives, an ancient olive tree can also produce 300 kg of olives. The population of the Mediterranean is very fond of this generous tree, of extraordinary strength and beauty, which still dominates the Mediterranean landscape and characterizes it with its singular twisting of branches. During its growth the tree takes spectacular forms, its trunk, which can reach even 3 meters in diameter, supports the multiple dancing branches. 
It is appropriate to say that it is a plant that deserves respect ………….

19. The olive tree and mythology
The myth of the olive tree has its origins in Greece and was born from the disputed three Poseidon and Athena for those who founded the city: the god of the sea thrust the trident on the top of the mountain, from where it caused a source of salty water and a rearing horse, symbols one of sterility and the otherone of wild nature, while the goddess of wisdom, striking the soil with the lance, made the olive tree germinate. 
The gift of Athena was considered by the gods and by Cecrops (first king of Athens) the most useful and she won the challenge. The goddess had the merit of having given this plant to the men of Attica and the olive tree became the sacred symbol of the city of Athens. 

20. The olive tree and religion
From a religious point of view, the olive tree has a profound meaning. Already in the scripture, sealing the beginning of a new era of peace between man and God, in the episode of the universal flood, the dove of the ark made to come out of Noah, returns with an olive branch to announce the end of the catastrophic event and therefore the reconciliation between God and man. It also acquires symbolic value when, at the choir of Alleluia, Jesus Christ is welcomed on Palm Sunday with olive branches, symbol of rebirth. A few days later Jesus will spend his night in prayer in Gethsemane, "the garden of the olive trees", from where with the betrayal of Judas, his passion will begin.      

21. The short history of the Contrada Rossi
Our extra virgin olive oil comes from olives grown in the hills in the wonderful Contrada Rossi, located in Enna, Sicily. The culture for the organic is well practiced in this district that in past centuries was the garden of a convent of monks, well known as custodians of knowledge and connoisseurs of farmer culture.
With the passage of time the best qualities of olives were selected and in the Contrada the new generations took over who introduced other varieties of olive trees and maintained this magnificent passion.    

Many farms due to bureaucratic practices and costs for the subjection are not recognized by the control institution, but they practice the cultivation of organic or biodynamic or any other cultural practice for an ethical-moral choice and not for the only purpose of marketing. 
We are aware of the fundamental importance of respecting the environment and we work daily to safeguard our Earth and its precious resources. 
Obviously we will not be the ones to save the planet or to offer the best extra-virgin olive oil that can be produced, but we try to do our best to get the best quality, without having the presumption to affirm that ours is the right way to grow trees and produce extra virgin olive oil.
In this regard, we always try to observe to try to figure out what to do and what not to do, ready to listen and evaluate anyone who wants to give us useful information to improve our product.
The most direct certification is in your feeling or you know the farm directly and who manage it, if you like the way you can give the right value to what you buy, and be satisfied with the choice.

22. Our formats and prices
100 ml glass bottle = € 3.00
250ml glass bottle = € 4.00
750 ml glass bottle = € 8,50
750 ml metal bottle = € 8,50
Metal box of 5 liters = € 47,50
Minimum order around € 300.00
Shipping throughout Europe about € 60.00 for every 100kg
For any custom quotes please contact the email: info@larosadeiventienna.com

PEPPER OIL

100 ml glass bottle = € 3.00
250ml glass bottle = € 5.00

BUYING OUR PRODUCT YOU SUPPORT THE GROWTH OF OUR FARM AND OUR FAMILY.
WITH AFFECTION THE STAFF OF LA ROSA DEI VENTI

ORGANIC FARM LA ROSA DEI VENTI ENNA
Contrada Rossi snc, 94100 ENNA www.larosadeiventienna.com
mail: info@larosadeiventienna.com

EXTRA VIRGIN OLIVE OIL 100% NATURAL FROM SUSTAINABLE AGRICULTURE
Oil mill: Antico Frantoio Arena, C / da Cafeci, Enna, (www.lanticofrantoioarena.it)