Acerbato Premium – Olio EVO Biologico 0,5L

PRODUCT NAME/LABEL: Acerbato Premium – Olio EVO Biologico

CULTIVAR: Coratina

PROCESSING: Modern mill with continuous cycle (two stages) + filtering

HARVEST: 2025-2026

OLIVE TREES: Polyconic pot pruning, irrigation, organic fertilization as according to organic farming

HARVESTING: In an early state of ripening

ACIDITÁ: 0.14%

PEROXIDES: 5.8 meq O2/kg

CONSERVATION: Stainless steel tank under nitrogen wing

RICONOSCIMENTI: L’Oro d’Italia 2024 – 5 Gocce d’oro / Lode di Eccellenza ;

Guida Oli Bibenda 2025 – 4 gocce (Oli di grande livello e spiccato pregio) ;

Azienda segnalata su Guida Oli Slow Food 2025

Organic EVO Oil – Acerbato Premium: characteristics of an authentic Coratina

Acerbato Premium is an Organic EVO Oil obtained from the lands of the Macirella Angelo farm, located on the last steps of the Murgia Barese. The special soil and climate conditions of the area are the most valuable factor determining the quality of the olives. The olive groves, conducted according to organic farming methods, are carefully monitored throughout the entire life cycle.

The chemical and organoleptic characteristics of Acerbato oil are the result of great care in harvesting, milling and storage.

Organic EVO Acerbato Premium: Early harvesting

The olive is harvested in an early state of ripening, when the drupe is still green. The choice is not accidental: at this stage the drupe contains a higher number of polyphenols. These precious molecules, when preserved in production and processing processes give the oil extraordinary nutraceutical and sensory characteristics. Prominent antioxidant properties are matched by a green fruitiness reminiscent of fresh grass, green almond and artichoke.

Organic EVO Acerbato Premium: Processing

Milling is a time of great care and attention. During this process, several variables must meet to ensure that the quality of the raw material is preserved in the transformation process. The main condition that, all things being equal, influences the quality of the final product is the mill. A technologically advanced mill is equipped with machinery that allows managing the key variables of high-quality processing, avoiding the risk of oxidation and degradation during the most delicate stages.

Processing takes place at the Gimagri Oil Mill, run by the Macirella family in Minervino Murge, a short distance from the family-owned olive groves.

Key factors

• Olive waiting time;
• Temperature and timing of gramulation;
• Filtration.

First of all, timing is crucial. Olives, when stored for more than 12 hours after being harvested, are more susceptible to the gradual loss of their taste and nutritional properties.

To zero in on this risk, olives for Acerbato Premium begin their processing within just 3 hours of harvest.

Next, the temperature and timing of granulation is a crucial variable.

Acerbato Premium is processed in a temperature range of between 20 and 22°C.

When 27°C is exceeded in the processing processes, while obtaining a greater amount of product, a series of chemical processes are triggered that will cause loss of polyphenols, noticeable by the loss of green fruity characteristics.

Finally, filtering is the step that lengthens the oil’s shelf life. An unfiltered oil undergoes progressive degradation caused by a series of residues that settle to the bottom of the bottle. Filtering removes all these particles, allowing the oil to keep its chemical and organoleptic characteristics intact for a longer period of time. Moreover, the oil will be more stable over time and if stored properly will still be good well past its expiration date.

Acerbato Premium is subjected to filtration immediately after processing, and then stored in stainless steel tank in the absence of oxygen (under nitrogen).