OUR PECULIARITIES

TERRITORY

Casa Julia is located in a small valley south of Roccatederighi in the locality of 'Strinati' inserted in an area with an exclusive olive-growing and wine-growing vocation. Sunny but often windy, the valley quickly slopes down towards the plain to the sea with a view of the island of Giglio.

TERRAIN

The ground is stony but fertile with the presence of a vast variety of herbs, including aromatic herbs, which cover the olive grove with flowers. The turf is left to develop, guaranteeing plant and animal biodiversity, favoring pollinators who find every type of flower available for a long time. In late spring the grass is cut along with the remains of the pruning and left on the ground. This practice reduces the leaching of nutrients in case of heavy rain, isolates the soil from heat and contributes and retains water.

TREATMENTS

There are many enemies of the olive tree: bacteria, fungi, parasites. Instead of intervening on every single attack with pesticides or heavy metals such as copper, we prefer to perform interventions with natural and harmless products that strengthen the plant and help it fight the attacks. Read more

CULTIVARS

There are three varieties present in the Casa Julia olive grove: Leccino, Moraiolo and Correggiolo. All three contribute in a different and precious way with their specificities to the final result. All have the typical characteristics of Tuscan oil: bitter, spicy and fruity.
In addition to these they also bring aftertaste of fresh almond and artichoke..

OUR EVO OIL

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)

POSTS

Organoleptic analysis Panel Test

Finalmente è disponibile l'analisi organolettica Panel Test dell'olio EVO di Casa Julia. Il Panel Test è la prova di degustazione...
Read More
Organoleptic analysis Panel Test

Arbutus time

Tempo di corbezzoli.... Oltre alla marmellata buona buona, lo sciroppo e un delicato aceto (vedi più avanti) si può fare...
Read More
Arbutus time

How good is extra virgin olive oil?

In questo articolo vi raccontiamo quanto fa bene l'olio extra vergine di oliva al corpo umano di qualsiasi età. Iniziamo...
Read More
How good is extra virgin olive oil?

Sweet, bitter, salty, spicy baked olives

Cosa fare con le quattro olive che sono rimaste sugli alberi? La nostra prova: olive al forno, dolci, amare, salate,...
Read More
Sweet, bitter, salty, spicy baked olives

Vintage 2021, final evaluation

Annata 2021, valutazione finale. Nel precedente post dove si analizzava l'andamento dell'annata fino a quel momento, il post si concludeva...
Read More
Vintage 2021, final evaluation

How to read the chemical analysis of EVO oil

Le analisi chimiche un olio di oliva sono un passaggio fondamentale (anche se non l'unico) per la valutarne la qualità...
Read More
How to read the chemical analysis of EVO oil

Vintage 2021: a first evaluation

A pochi giorni dalla raccolta si può fare una prima valutazione sull'annata 2021 in via di conclusione. Il clima Iniziamo...
Read More
Vintage 2021: a first evaluation

L’olio, i contadini e i cittadini

Da un articolo de "La Terra Trema" del 1/11/2017 (...) Poi, nel dopoguerra, tutto muta velocemente: nel giro di dieci...
Read More
L’olio, i contadini e i cittadini

"It is bitter and it pinches! I don't like it"

"E' amaro e pizzica! Non mi piace.". Quante volte lo abbiamo sentito? Diversi studi e test di assaggio hanno dimostrato...
Read More
"It is bitter and it pinches! I don't like it"

How to store olive oil

Avete comprato la vostra riserva di olio EVO magari pagandola un po' più di quanto preventivato per garantirvi un'alta qualità....
Read More
How to store olive oil