Award Winning Quality
Fattoria Muia Olive oil is excellent…but don’t take our word for it. In 2014, Fattoria Muia won the 2014 Good Foods Awards for the Oil Category. Since we were competing against much larger producers, we couldn’t be more pleased that the hard work had paid off.
- 250ml tin: $18 + shipping
- 500ml tin: $32 + shipping
Being a small batch operation, we sell out quickly. If you are interested in purchasing oil, contact us right away. Case discounts and Wholesale pricing available.
- Tasting notes: Smooth and peppery
- Acid Level: 0.20 %
- Polyphenols: 544 mg/kg
- Peroxide: 2.2 meg/kg
- UX Absorbency: 0.12
From Olive to Oil
All our olives are handpicked by friends and family every November.
Once picked, the olives head 2 hours south to an olive press where the oil is cold pressed. The oil then heads home to be bottled. A small amount of oil is sent off for analytical testing to determine oil quality (see Analytics below). Once the test results are received, they are hand written – along with the harvest date – on each label when the oil is bottled. Now it’s ready to sell. It’s definitely a labor of love.
Fattoria Muia Olive oil is cold pressed extra virgin oil to be used as a finishing oil – perfect for salads, dipping, etc. This oil is not a cooking oil – the fragile flavor profile of extra virgin oil can be destroyed when exposed to high heat.
Extra Virgin is the highest quality oil with no defects. Made from the first pressing of fresh olives by mechanical means without the use of any extracting chemicals or heat that will degrade the oil. Extra Virgin Olive Oil has a shelf life of 2 years from date of harvest.
Fattoria Muia oil is not certified organic, but is earth friendly grown without pesticides and harvested with sustainable practices (by hand).
Analytics – what do they mean?
Fattoria Muia uses the standards of the International Olive Council (IOC).
Having respect for the fruit and milling process helps us produce the best olive oil on the market.
There are at least 17 different tests for olive oil depending on how it is to be sold such as local, national, international. For Fattoria Muia there are 3 tests: Free Fatty Acids (FFA), Polyphenols (PP) and Peroxide Value (PV).
- The acid level has to be 0.8 or lower for EVOO. If over 0.8, it indicates fruit damage such as frost, bruising, delayed processing after harvest, overripe fruit.
- The peroxide value relates to oil storage and how the oil reacts to oxygen that can cause rancidity quite rapidly. Anything higher than 10 will have a shorter shelf life. High temperatures, oxygen, visible light, storing in improper containers contribute to this.
- Polyphenols (PP) are strong antioxidants and are important for stability and flavor characteristics. Low oil PP (100-200) will be buttery flavor and very short shelf life. Oil PP 200-400 are still mild with soft grassy green freshness. Oil PP 400 and up will have a more peppery finish and stronger floral, grassy freshness and longer shelf life. Too high a PP and it’s all pepper harsh and no other flavor.