L’Azienda

Le nostre origini

Olearia Manco nasce in Puglia, basso Salento, nel cuore di un territorio legato agli alberi di ulivo, presenti da secoli grazie alle favorevoli e naturali condizioni climatiche.
Una storia di Famiglia

Interamente a conduzione familiare, Olearia Manco, produce e confeziona una gamma esclusiva di olii vergini da olive accuratamente selezionate, al fine di produrre le migliori qualità di D.O.P., BIOLOGICO, Estratti a Freddo, AROMATIZZATI (tutti esclusivamente 100% ITALIANI) in un packaging attraente, studiato per rispecchiare il valore del prodotto.


Blendmaster

Oltre alla produzione del proprio extra vergine di oliva, si è realizzato un laboratorio blendmaster per la creazione dei migliori olii, tramite l’unione di selezioni regionali. Bisogna avere le capacità e le competenze tecniche giuste, per poter unire gusti e caratteri diversi, al fine di creare un prodotto completo e perfetto, non solo nei parametri organolettici, ma anche nei sapori, nei profumi e nei gusti. Non ci sono criteri definiti, madre natura ci fornisce una materia prima sempre diversa. Ogni annata é differente, nonostante le zone e i produttori siano sempre gli stessi, per questo fondamentale è la nostra conoscenza e l’esperienza per il prodotto, al fine di creare ogni anno un’eccellenza per i nostri clienti.


Il nostro toccasana!

L'Olio Extra Vergine di Oliva


The origin of the olive tree is lost in time. Olive leaf fossils have been found in Pliocene deposits at Mongardino in Italy. The existence of the olive tree therefore dates back to the twelfth millennium BC. Presto maintained that the olive tree in Italy dates back to three centuries before the fall of Troy (1200 BC). Another Roman annalist (Penestrello) defends the traditional view that the first olive tree was brought to Italy during the reign of Lucius Tarquinius Priscus the Elder (616 - 578 BC). possibly from Tripoli or Cabes (Tunisia). The Romans continued the expansion of the olive tree to the countries bordering the Mediterranean, using it as a peaceful weapon in their conquests to settle the people. Olive growing was introduced into Spain during the maritime domination of the Phoenicians (1050 BC) but did not develop to a noteworthy extent until the arrival of Scipio (212 BC) and Roman rule (45 BC).

Now this generous tree is the source of income for over seven million families around the world As buhamel said, "the Mediterranean ends where the olive tree no longer grows", which can be capped by saying that "There where the sun permits. the olive tree takes root and gains ground".

The Olive fruit is a drupe. It has a bitter component (oleuropein), a low sugar content (2.6-6%) compared with other drupes (12-30%) depending on the time of year and variety. These characteristics make it a fruit that cannot be consumed directly from the tree and it has to undergo a series of process that differ considerably from region to region, and which also depend on variety. Some olive are, however, an exception to this rule because as they ripen they sweeten right on the tree, in most case this is due to fermentation. A high sugar content in the flesh it’s an asset. The lowest acceptable level is 4%, especially in olives that undergo fermentation. Oil content should be as low as possible because in many cases it impairs the keeping properties and consistency of the processed fruit. Only in certain type of black olives is a medium to high oil content desirable.


COOKING WITH IT

Frying is one of the few characteristics common to the entire Mediterranean area, be it European, Asian or African, and to the three religions practiced, Christian, Muslim and Jewish. It is one of the oldest methods in existence of cooking food. Whether the food fried is digested easily or lies heavily on the stomach depends to a great extent on the type of oil used, the temperature of the oil and the manner in which the food was fried.

Studies undertaken on healthy subjects and patients with gastroduodenal problems (gastritis, ulcer, liver and biliary complaints) have shown that there is no relationship between food fried in olive oil and these illnesses.
The alteration undergone by vegetable oils when heated for frying is quicker and more fatty acids (seed oils), and the higher the initial acidity of the oil (it is more stable if it has a high content of natural antioxidants - vitamin E).

Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210C) is substantially higher than the ideal temperature for frying food (180C).
Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products.

Another advantage of using olive oil for frying is that it forms a crust on the surface of the food that impedes the penetration of oil and improves its flavour.
Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control.
Olive oil, therefore, is the most suitable, the lightest and the tastiest medium for frying.

It goes further than other oils, and not only can it be re-used more often than others, it also increases in volume when reheated, so less is required for cooking and frying.

The digestibility of heated olive oil does not change even when re-used for frying several times.
The oil used for frying should always be hot; if it is cold the food will soak up the oil.
There should always be plenty of oil in the pan when deep frying.
If only a small amount is used, not only will it burn more easily but the food being fried will be undercooked on top and overcooked on the bottom

HEALTH BENEFITS

Virgin olive oils ore the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration. Virgin olive oils fit for consumption as they are include:

Olive Oil and Cancer

A number of research studies have documented that olive oil reduces the risk of breast cancer. Eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence. The reason is that the cell mutations caused by cancer ore partly due to toxins which, when consumed through the diet, attack DNA. On passing through the liver, these toxins produce free radicals that then attack &NA. To combat such free radicals, the body needs vitamins and antioxidants like those contained in olive oil.

Olive Oil and Blood Pressure

Certain foods can raise blood pressure besides having an effect on body weight. Along with high blood cholesterol, cigarette smoking, obesity and diabetes, it is one of the main health problems of the developed world.
One in every four adults is hypertensive. This increases the risk of early death because of the damage to the body's arteries, especially the arteries that supply blood to the heart, kidneys, brain and eyes. Addition of olive oil to a diet has a clear lowering effect on blood pressure. Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.

Olive Oil and Obesity

Obesity is a major health issue in the West because people eat large amounts and get little physical exercise. Nowadays, in cities especially, people are adopting a sedentary, stressful life. Over half the population of some industrialised countries is overweight. Obesity or overweight is when energy reserves, primarily in the form of fat, are excessive. It has been demonstrated that an olive-oil-rich diet leads to greater and longer-lasting weight loss than a low-fat diet. It is accepted better because it tastes good and it is a stimulus to eat vegetables.

Olive Oil and Cardiovascular Diseases

Cardiovascular diseases are the top cause of death in the industrialised world. A host of studies have documented that arteriosclerosis is closely linked to eating habits, lifestyle and some aspects of economic development. The progression of arteriosclerosis depends on many factors: the most important ones are high blood cholesterol, high blood pressure, diabetes and cigarette smoking.
"... The lowest rates of death from coronary heart disease are currently recorded in the countries where olive oil is virtually the only fat consumed." – Professor Francisco Grande Covian

Olive Oil and Arteriosclerosis

It has been demonstrated that olive oil has an effect in preventing the formation of blood clots and platelet aggregation. Olive-oil-rich diets can attenuate the effect of fatty foods in encouraging blood clot formation, thus contributing to the low incidence of heart failure in countries where olive oil is the principal fat consumed.

Olive Oil and Cholesterol

Olive oil lowers the levels of total blood cholesterol. LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HbL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patch. These findings are very important in view of the high incidence of depression in the modern-day world and the great risk it poses in recurrent heart disease.

What is Cholesterol?

Cholesterol is a fatty substance contained in foods of animal origin. Diets containing a large amount of animal fats raise blood cholesterol level, which is one of the chief risk factors of cardiovascular disease.

Olive Oil and Diabetes

An Olive Oil rich diet is not only a good alternative in the treatment of diabetes, it may also help to prevent or delay the onset of the deseose. How it does so is by preventing insulin resistance lowering triglycerides, and ensuring better blood sugar level control and lower blood pressure.

Olive Oil and the Stomach

It reduces the risk of the flow or reflux of food and gastric juice up from the stomach to the oesophagus, the gastric content of the stomach is released more slowly and gradually into the duodenum, giving a greater sensation of "fullness".

Olive Oil and the Pancreas

It produces a small amount of secretion by the pancreas, making this organ "work" little, but efficiently and enough to carry out all its digestive functions.

Olive Oil and the Intestine

It stimulates the absorption of various nutrients (calcium, Iron, magnesium, etc.).
Olive oil, therefore, is a fat that is digested and absorbed really well. It has choice properties and a mild laxative effect that helps to combat constipation and bad breath.

Olive Oil and the Skin

Skin tissue goes through a number of changes. External factors, such as the sun's rays, speed up ageing by generating free radicals. Olive oil has a large proportion of vitamins A, D and K, as well as vitamin E, the main source of protection against the free radicals that produce cell oxidation. This makes it a good aid In specific therapies to treat skin disorders such as acne, psoriasis and seborrheic eczemas.

Olive Oil and Ageing

Osteoporosis is a reduction In bone tissue mass that increases the risk of fractures. There are two types. Type I occurs in middle-aged, post-menopausal women and type II in the elderly.
Olive oil appears to have a favourable effect on bone calcification, and bone mineralisation Is better the more olive oil is consumed. It helps calcium absorption, thereby playing an important part during the period of growth and in the prevention of osteoporosis.
Olive oil rich diets may also prevent memory loss in healthy elderly people.

Olive Oil during Pregnancy

Post-natal development of babies of mothers who consumed olive oil when pregnant is better in terms of height, weight, behaviour and psychomotor reflexes.
The foetus needs vitamin E to grow. The newborn baby also needs a store of vitamin E to fight against the oxidative stress caused on entering an oxygen atmosphere. Although not very abundant in olive oil, it Is present in sufficient quantity thanks to the resistance of olive oil to oxidation.
So, both the amount and the type of food consumed in the diet during pregnancy play a key part In the metabolic adaptations that occur in the mother and in her functional relationship with the foetus.

Olive Oil and Breast Feeding

It is essential to maintain the levels of this vitamin during breast feeding.
Vitamin E is also recommended for premature and new-born infants with kidney or pancreas failure because of the favourable effect it has on the hepato-biliary system. Its ratio of linoleic acid to linolenic acid (essential fatty acids) is similar to that of breast milk. The beneficial effect of oleic acid lasts beyond pregnancy.
Oleic acid also appears to exert a positive influence on growth and bone mineralisation and development during infancy.

DESIGNATION

Virgin olive oils ore the oils obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, that do not lead to alterations in the oil, and which have not undergone any treatment other than washing, decantation, centrifugation and filtration.

Virgin olive oils fit for consumption as they are include:

EXTRA VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 2 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

ORDINARY VIRGINOLIVE OIL

Virgin olive oil which has a free acidity, expressed as oleic acid. of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category.

VIRGIN OLIVE OIL NOT FIT FOR CONSUMPTION AS IT IS

Designated lampante virgin olive oil, this is a virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in this standard. It is intended for refining or for technical use.

OLIVE-POMACE OIL

Oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re esterification processes and of any mixture with oils of other kinds.