F.A.Q.

 

Q. How many types of olives exist in Italy?
A. In our country today, there are 538 olive varieties, about 42% of the world heritage although the Italian olive cultivation is mainly based on about 50 varieties. There would be as many minor varieties still not well identified due to the continuous changes in the morphological characteristics of the genetic patrimony.

Q. What is the difference between green and black olives?
A. The difference lies in the ripening stage. Olives are green when harvested during the ripening cycle, they are black when harvested at full maturation.

Q. Is it possible to eat olives freshly harvested from the tree?
A. No. Olives are too bitter to be consumed as soon as they are harvested from the tree, and must, therefore, to reduce their bitterness.

Q. What are the nutritional properties of olives?
A. Olives contain antioxidants, are among the largest sources of unsaturated and monounsaturated fats, fibre,protein, calcium, potassium, iron, magnesium and sodium.

Q. Why are olives good for the organism?
A. Thanks to their nutritional properties, olives supply cardiovascular benefits, they play an important function to protect against the harmful action of free radicals, have anti-inflammatory properties, and contribute to the well-being of the skin, bones and the digestive tract.

Q. In what quantities are olives good for our organism?
A. We recommend combining 7-8 green or black olives with 2 teaspoons of oil.

Q. How can olives be consumed?
A. Olives can be eaten fresh or cooked. At the beginning of the meal as an aperitif or appetiser, as a side dish, to enrich and season vegetables, to garnish first or second courses.

Q. Can olives be cooked?
A. Yes, olives are also suitable for cooking. See our recipes to find out how to cook them: www…….

Q. Where do Madama Oliva olives come from?
A. Madama Oliva olives are mainly Italian, but we also produce the best Greek cultivars.

Q. Where can I buy Madama Oliva olives?
A. All over Italy, in the fruit and vegetable department of the main distribution chains: Carrefour, Conad, Coop, Auchan, Pam, Panorama, Aspiag-Despar, Gros, Bennet, Il Gigante, Elite, Unicomm, Alì and on-line at www.tuttostore.it.

Q. Why are Madama Oliva’s olives of top quality?
A. Because Madama Oliva buys the first choice of the raw material on the market. The products are subjected to checks carried out by qualified personnel of the internal laboratory and also analysis by third-party laboratories. In addition to monitoring and controlling the raw material and all stages of the production process, the internal laboratory also carries out the chemical, physical and microbiological control of the packaged products.

Q. What is the difference between the olives found in the canned food department (tins, glass jars, and sachets) and those found in fruit and vegetables/gastronomy?
A. The latter (such as Madama Oliva olives) are not subjected to preservation treatments that alter the organoleptic characteristics of the product, thus keeping the colours, odours and flavours of the freshly harvested fruits and the level of salinity lower than the others. The various cultivars of the Madama Oliva olives are in fact characterised by very distinct and qualitative flavours.

Q. Do the olives have an expiry date?A. Yes, they must be consumed by the date indicated on each package.

Q. What does “brine conservation” mean? A. Brine is a conservation method suitable for the most robust vegetables such as olives. It is a water and salt solution that he has salinity greater than 5%.

Q. What does produced in a controlled atmosphere mean?
A. Controlled atmosphere is a conservation technique that avoids contact of oxygen with the food thus inhibiting the microbial development and extending the preservation time.

Q. What is the difference between “consume preferably by” or “consume by” on the expiry?
A.To be consumed preferably by the” means that if the product is stored properly it keeps the active substances until the date indicated. After this date, it may lose the organoleptic, nutritional and organic characteristics without
causing any health problems.The expiry date “to be consumed by the” is the limit within which the product must be consumed after which it will not be good for consumption and could also cause health problems.

Q. When are the olives harvested?
A. At the beginning of the autumn (September/October) for the Green Olives, March for the Black olives.

Q. How are the olives harvested?
A. There are several methods for harvesting olives:
– harvesting by hand (hand-picking)
– the beating (consists in beating the branches of the plants with long poles making the olives fall)
– the combing (consists of passing through the branches a large wooden comb that detaches the olives, which are collected in a cloth or net, placed under the olive tree)
– the shaking (some machines are used to “shake” the olive tree which cause the fruit to fall).

Q. What does the word cultivar mean?
A. It indicates the agricultural varieties of cultivated plants.

Q. What are the environmental factors that determine the quality of olives?
A. The rainfall falls between August and September because they have a positive influence on the growth and the presence of lipids in the Drupe.

Q. What is the place of origin of the olive tree?
A. The country of origin of the olive tree seems to be Asia Minor. It seems that later it also spread in Greece.

Q. Where is the largest olive tree in Europe?
A. It is located in Lazio, in Canneto Sabino. Although recently another was discovered of similar dimensions in the province of Sassari.

Q. What are the main analyses carried out of olives?
A. Mainly pesticide research analyses.

Q. What does the PDO mark guarantee?
A. This mark guarantees the place of origin, the genuineness, the typicality, the high chemical-physical and organoleptic quality of the olives, exalting the link between the product and the territory.

Q. What are the guarantees that there are no seed residues for the pitted olives?
A. Some machines separate seed from the olive pulp. Furthermore, a further accurate manual control is carried out. Madama Oliva also uses an X-ray machine that reduces the presence of seeds to 0.05%, against the international standard of 0.5%.

Q. What are acidifiers?
A. They are substances that are added to food during the processing of products destined for the food market. Theyare added to adjust the acidity, to improve the flavour, to aromatize them or to preserve them.

Q. What is tartaric acid?
A. It is an acid used primarily in the food industry as an acidifier and preservative.

Q. What is citric acid?
A. It is an additive that acts as an acidity regulator.

Q. What are lupins?
A. Lupins are a legume. More precisely, they are the seeds of a plant, the Lupinus Albus.

Q. What are the benefits of lupins?
A. They help prevent free radicals and cellular ageing. Reduce cholesterol and prevent hypertension.

Q. What are the nutrients present in the lupins?
A. Lupins are rich in vitamin A, B and C, Omega 3, Omega 6, vegetable and mineral proteins.

FAQ

F.A.Q.

 

Q. How many types of olives exist in Italy?
A. In our country today, there are 538 olive varieties, about 42% of the world heritage although the Italian olive cultivation is mainly based on about 50 varieties. There would be as many minor varieties still not well identified due to the continuous changes in the morphological characteristics of the genetic patrimony.

Q. What is the difference between green and black olives?
A. The difference lies in the ripening stage. Olives are green when harvested during the ripening cycle, they are black when harvested at full maturation.

Q. Is it possible to eat olives freshly harvested from the tree?
A. No. Olives are too bitter to be consumed as soon as they are harvested from the tree, and must, therefore, to reduce their bitterness.

Q. What are the nutritional properties of olives?
A. Olives contain antioxidants, are among the largest sources of unsaturated and monounsaturated fats, fibre,protein, calcium, potassium, iron, magnesium and sodium.

Q. Why are olives good for the organism?
A. Thanks to their nutritional properties, olives supply cardiovascular benefits, they play an important function to protect against the harmful action of free radicals, have anti-inflammatory properties, and contribute to the well-being of the skin, bones and the digestive tract.

Q. In what quantities are olives good for our organism?
A. We recommend combining 7-8 green or black olives with 2 teaspoons of oil.

Q. How can olives be consumed?
A. Olives can be eaten fresh or cooked. At the beginning of the meal as an aperitif or appetiser, as a side dish, to enrich and season vegetables, to garnish first or second courses.

Q. Can olives be cooked?
A. Yes, olives are also suitable for cooking. See our recipes to find out how to cook them: www…….

Q. Where do Madama Oliva olives come from?
A. Madama Oliva olives are mainly Italian, but we also produce the best Greek cultivars.

Q. Where can I buy Madama Oliva olives?
A. All over Italy, in the fruit and vegetable department of the main distribution chains: Carrefour, Conad, Coop, Auchan, Pam, Panorama, Aspiag-Despar, Gros, Bennet, Il Gigante, Elite, Unicomm, Alì and on-line at www.tuttostore.it.

Q. Why are Madama Oliva’s olives of top quality?
A. Because Madama Oliva buys the first choice of the raw material on the market. The products are subjected to checks carried out by qualified personnel of the internal laboratory and also analysis by third-party laboratories. In addition to monitoring and controlling the raw material and all stages of the production process, the internal laboratory also carries out the chemical, physical and microbiological control of the packaged products.

Q. What is the difference between the olives found in the canned food department (tins, glass jars, and sachets) and those found in fruit and vegetables/gastronomy?
A. The latter (such as Madama Oliva olives) are not subjected to preservation treatments that alter the organoleptic characteristics of the product, thus keeping the colours, odours and flavours of the freshly harvested fruits and the level of salinity lower than the others. The various cultivars of the Madama Oliva olives are in fact characterised by very distinct and qualitative flavours.

Q. Do the olives have an expiry date?A. Yes, they must be consumed by the date indicated on each package.

Q. What does “brine conservation” mean? A. Brine is a conservation method suitable for the most robust vegetables such as olives. It is a water and salt solution that he has salinity greater than 5%.

Q. What does produced in a controlled atmosphere mean?
A. Controlled atmosphere is a conservation technique that avoids contact of oxygen with the food thus inhibiting the microbial development and extending the preservation time.

Q. What is the difference between “consume preferably by” or “consume by” on the expiry?
A.To be consumed preferably by the” means that if the product is stored properly it keeps the active substances until the date indicated. After this date, it may lose the organoleptic, nutritional and organic characteristics without
causing any health problems.The expiry date “to be consumed by the” is the limit within which the product must be consumed after which it will not be good for consumption and could also cause health problems.

Q. When are the olives harvested?
A. At the beginning of the autumn (September/October) for the Green Olives, March for the Black olives.

Q. How are the olives harvested?
A. There are several methods for harvesting olives:
– harvesting by hand (hand-picking)
– the beating (consists in beating the branches of the plants with long poles making the olives fall)
– the combing (consists of passing through the branches a large wooden comb that detaches the olives, which are collected in a cloth or net, placed under the olive tree)
– the shaking (some machines are used to “shake” the olive tree which cause the fruit to fall).

Q. What does the word cultivar mean?
A. It indicates the agricultural varieties of cultivated plants.

Q. What are the environmental factors that determine the quality of olives?
A. The rainfall falls between August and September because they have a positive influence on the growth and the presence of lipids in the Drupe.

Q. What is the place of origin of the olive tree?
A. The country of origin of the olive tree seems to be Asia Minor. It seems that later it also spread in Greece.

Q. Where is the largest olive tree in Europe?
A. It is located in Lazio, in Canneto Sabino. Although recently another was discovered of similar dimensions in the province of Sassari.

Q. What are the main analyses carried out of olives?
A. Mainly pesticide research analyses.

Q. What does the PDO mark guarantee?
A. This mark guarantees the place of origin, the genuineness, the typicality, the high chemical-physical and organoleptic quality of the olives, exalting the link between the product and the territory.

Q. What are the guarantees that there are no seed residues for the pitted olives?
A. Some machines separate seed from the olive pulp. Furthermore, a further accurate manual control is carried out. Madama Oliva also uses an X-ray machine that reduces the presence of seeds to 0.05%, against the international standard of 0.5%.

Q. What are acidifiers?
A. They are substances that are added to food during the processing of products destined for the food market. Theyare added to adjust the acidity, to improve the flavour, to aromatize them or to preserve them.

Q. What is tartaric acid?
A. It is an acid used primarily in the food industry as an acidifier and preservative.

Q. What is citric acid?
A. It is an additive that acts as an acidity regulator.

Q. What are lupins?
A. Lupins are a legume. More precisely, they are the seeds of a plant, the Lupinus Albus.

Q. What are the benefits of lupins?
A. They help prevent free radicals and cellular ageing. Reduce cholesterol and prevent hypertension.

Q. What are the nutrients present in the lupins?
A. Lupins are rich in vitamin A, B and C, Omega 3, Omega 6, vegetable and mineral proteins.

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