New Oil 2025: Olive oil campaign in full swing
The new 2025 oil is already available at our oil mill while the olive oil campaign continues with cutting-edge technologies and passion since 1850.
Summary
- The work of the olive oil campaign in progress
- From selection to pressing
- Conservation and quality over time
- Immediate availability in the oil mill
- FAQ - New Oil 2025 and Olive Oil Campaign
The new 2025 oil has arrived. While the olive oil harvest continues in our Romagna olive groves, the first batches of extra virgin olive oil are already available at the oil mill's point of sale. A chance to take home the authentic aroma of freshly pressed olives.
The work of the olive oil campaign in progress
The olive harvest is the most delicate time of the year. Workers work daily among the olive groves to select the olives at the perfect stage of ripeness. Each olive is inspected before being picked, because the final quality of the extra virgin olive oil depends primarily on the raw material.
The harvested olives are transported to the mill within a few hours. This step is crucial: prolonged processing could trigger fermentation processes that would compromise the organoleptic characteristics of the final product.
From selection to pressing
Upon arrival at the oil mill, the olives go through several stages. Washing removes soil and leaf residue, preparing them for milling. Sapigni's cutting-edge extraction technology allows the olives to be processed while maintaining controlled temperatures throughout the entire process.
Cold extraction was adopted precisely to preserve the polyphenols and antioxidants naturally present in olives. These compounds are responsible not only for the characteristic tingling sensation in the throat of fresh extra virgin olive oil, but also for the cardiovascular health benefits recognized by scientific research.
Since 1850, the approach has remained the same: respecting the raw materials. The tools have changed; today we use cutting-edge equipment , but the goal hasn't.
Conservation and quality over time
After extraction, the oil is stored in silos under a nitrogen atmosphere. This system reduces contact with oxygen, slowing oxidation processes that could alter its aroma and flavor. This technology allows the extra virgin olive oil's properties to remain intact for months, ensuring it reaches your table with the same characteristics as on the first day.
Therefore, during the 2025 olive oil harvest, the new oil was extracted using methods that ensure optimal preservation. Each bottle contains the fruit of a meticulous process, where nothing is left to chance.
Immediate availability in the oil mill
The new 2025 oil can be purchased directly from the oil mill. For private consumers, restaurateurs, and food service operators, this is an opportunity to stock up on the freshest product while the olive processing continues.
The decision to make the oil available during the olive oil harvest itself allows you to take home a product that retains all the typical sensory characteristics of freshly pressed oil: the intense aroma, the golden-green color, and that slightly spicy aftertaste that signals the presence of beneficial substances.
For those seeking superior - quality extra virgin olive oil , visiting the oil mill during this period means coming into direct contact with the production process and making informed choices.
FAQ - New Oil 2025 and Olive Oil Campaign
1. When is new 2025 oil available?
The new 2025 oil is already available at the Oleificio Sapigni store while the olive oil campaign is still underway. The olives are harvested, pressed, and the extracted oil is made available immediately, allowing you to purchase a very fresh product with all its organoleptic characteristics intact. During the olive oil campaign, which continues between October and November, you can stock up directly at the oil mill. This guarantees you'll take home freshly pressed extra virgin olive oil, with the highest polyphenol content and that characteristic tingling sensation in the throat that certifies freshness. For private consumers and food service professionals, purchasing during this period means obtaining the product in its most authentic form.
2. How to recognize quality fresh extra virgin olive oil?
Quality fresh extra virgin olive oil is recognized by its specific characteristics. The color should be green, tending toward gold, a sign of olives pressed at the right level of ripeness. On the nose, new oil presents intense aromas of fresh grass, artichoke, and green tomato. On the palate, the slightly spicy and bitter aftertaste is not a defect, but rather a sign of the presence of health-promoting polyphenols. An oil cold-pressed within a few hours of harvesting maintains these properties intact. A recent pressing date on the bottle is a further indicator of freshness. During the 2025 olive oil campaign, the oil available at the mill possesses all these characteristics because it goes directly from pressing to sale, without lengthy intermediate storage.
3. How long does the olive oil campaign last and why is it important?
The olive oil season typically lasts from October to November, coinciding with the optimal ripening period for olives in Italian olive groves. This period is crucial because it determines the quality of the entire annual extra virgin olive oil production. During these weeks, workers work tirelessly to harvest the olives at the perfect time and transport them to the mill within hours. Timing is crucial: olives processed too late lose essential organoleptic properties. Pressing during the olive oil season ensures that the new oil retains the maximum content of antioxidants and beneficial substances. For this reason, purchasing extra virgin olive oil during or immediately after the olive oil season means obtaining a superior product compared to oil that remains on the shelves for months.
4. What does cold extraction of extra virgin olive oil mean?
Cold extraction is a process of pressing olives while maintaining a temperature below 27 ° C (80°F) throughout all processing stages. This method preserves the polyphenols, vitamins, and antioxidants naturally present in olives, which would be degraded by higher temperatures . During the 2025 olive oil harvest, the oil mill will use cutting-edge extraction technology that constantly monitors the temperature, ensuring that the new oil retains all of its beneficial properties for cardiovascular health. Cold extraction produces less oil than traditional hot methods, but the quality is significantly superior. The result is an extra virgin olive oil with an intense aroma, rich flavor, and that characteristic tingle that indicates the presence of intact antioxidants.
5. How is new oil stored after pressing?
After pressing during the olive oil season, the new oil is immediately stored in temperature-controlled silos under nitrogen. This system drastically reduces contact with oxygen, the main culprit in the oxidation that degrades the aroma and flavor of extra virgin olive oil. The constant temperature of 14-20 ° C slows the natural aging process. The inert atmosphere, often achieved with nitrogen, creates a protective barrier that maintains the organoleptic characteristics intact for months. This cutting-edge technology, combined with production tradition dating back to 1850, ensures that the new 2025 oil purchased today retains the same freshness and quality even after weeks or months, arriving on your table with all its nutritional properties intact.