Oleificio F.lli Golini

Like bread oil is the most precious product of nature. It is with olive oil that Golini's oil
mill, started up 60 years ago, offers a noble taste to satisfy the most exacting demands,
dedicating to the research and control of the fruits' quality. For you we select today, as our
forefathers, the best products thanks to the careful choice of raw materials, from production
to sale.

The aim is to provide products that Our customers can appreciate. We remind that our firm is recognized for the marketing of Italian Extra-virgin olive oil ( reg. CE 2815/98 and following updates, cod. alfanum. PR 03).

SALE POLICY
The sale policy that characterizes Golini's oil mill, laways careful to our customers' problems, is to approaching the supplier to the consumer. That's why we practice a house-to-house selling for privates, restaurants, hotel, sbars, gastronomies,
confectioners and stocks of vintage wines, for smll orders but also for big supplyings.

The quality of the raw material depends for a 50% from the
olives’ variety and from their point of maturation during the
picking. The fruit, called DRUPE, has an oval form and consists of three different parts: the peel (epicarp), the pulp (mesocarp) and the stone (endocarp) which contains the seed. The oil production uses the whole fruit, whose pulp contains the 96-98% of oil and the seed the remaining 2% - 4%. The quantity of water contained in the olive can vary between 30% and 60%, then there is a remaining part composed by fibres, proteins and ash.

We don’t know the first who knew by intuition that from the squeezing of the small drupes we could obtain oil, but certain is the millenary knowledge of its cultivation, its utilization and its properties since the Tertiary, Palaeolithic (about 35.000- 8.000 years ago), during the Bronze Age (1.500 – 1.000 B.C.), until it appears in Mesopotamia, Egypt and in the Mediterranean.

Since that moment until today the olive-growing continued to rise quantitatively and qualitatively in the whole world. It is
worth to spend some words about oil’s intrinsic quality. Studied and revaluated by the nutrition science, the Extra-virgin olive oil is a natural and wholesome food which brings fragrance and taste to dishes, by exercising an action of healthy desirability. It is a concentration of antioxidants, in particular of vitamin E, that can contrast the oxidation of fats. We can have a right balance when the relationship between vitamin E and linoleic acid is above 0,79. In the seed oil this relationship is unfavourable because it is under the limit, while in the olive oil it is equal to 1,87, that is to say more than the double of the necessary to safeguard the formation of endoperoxids which increase the risk of thrombosis. Moreover the good relationship between vitamin E and polyinsature acids fights the formation of free radicals, which are responsible of the organism cells’ ageing and degeneration, such as cancer genesis, hepatic damage and arteriosclerosis. The olive, moreover, is a lucky fruit!... In fact it is rich of an other antioxidant, the polyphenols, that play a very important role in giving to the Extra-virgin olive oil a sprightly, lightly bitter and spicy taste, useful in the nourishment, by bettering the food’s desirability and digestibility. That’s why it is suitable for children’s diet: it facilitates the absorption of mineral substances essentials for the growth. Its components are in fact in some parts very similar to that of mother’s milk. Finally we have to remember that for its chemical composition of fatty acids, olive oil is certainly the fat less subject to alterations, so it’s the most suitable to cook and fry because it resists at high temperatures. Its “point of smoke” is in fact higher than that of the other fats… …Thanks to Mother Nature for collaborating with us!