Harvested early by the first half of October, Casa Julia olives produce an EVO oil with a characteristic bitter and spicy scent, indicating a young oil rich in antioxidants (read: How good is extra virgin olive oil? and “It's bitter and it pinches! I don't like it.”)
The chemical analyzes show a very low acidity (0.28), a deterioration index which is also low (5.8) and a high number of polyphenols (559), all parameters common to quality oils (read: How to read the chemical analyzes of EVO oil and CasaJulia Chemical Analysis 2021)
Casa Julia EVO oil is not filtered. After milling in the mill, the oil is stored in stainless steel drums at a temperature of 15-18 degrees to ensure the best conservation.
After about a month of decanting, the oil is poured into another container and separated from any natural deposit.
This operation avoids that the deposited particles, which tend to oxidize over time, modify the original qualities of the oil, ensuring a longer life without loss of quality (read: How to store olive oil)