Destoned Pitted EVOO Trio | Rare Olive Oils

RARE OLIVE OIL COLLECTION Three exceptional pitted extra virgin olive oils showcasing one of the rarest extraction methods in the olive oil world. Produced by a select group of specialist mills, pitted extra virgin olive oils offer a unique tasting experience that reveals the true character of the olive fruit with remarkable elegance and precision. FIND OUT WHY THEY ARE SO SPECIAL Discover the remarkable elegance of destoned pitted extra virgin olive oil, produced by removing the olive pit before extraction. This highly specialised technique is used by only a very small number of producers worldwide—estimated to account for well under 1% of global extra virgin olive oil production—due to the specialised equipment, lower yields and greater production costs involved. The result is a collection of extra virgin olive oils celebrated for their exceptional purity, refined aromatics, silky texture and remarkable expression of each olive variety. Included in the Collection Carpellese Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 509mg/kg – Madonna dell’Olivo Medium fruity | Best for: Grilled fish, shellfish, burrata, fresh vegetables, delicate pasta dishes and white meats. Produced exclusively from the rare native Carpellese olive of Campania, this destoned extra virgin olive oil reveals elegant aromas of fresh herbs, green almond and wild flowers, finishing with balanced bitterness and refined pepperiness. The pitted extraction highlights the cultivar’s finesse and aromatic complexity while delivering exceptional balance. Rotondella Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 834mg/kg – Madonna dell’Olivo Medium to robust fruity | Best for: Grilled vegetables, legumes, mushroom dishes, roasted meats and aged cheeses. Made exclusively from the indigenous Rotondella variety, this rare pitted extra virgin olive oil offers vibrant notes of artichoke, green herbs and tomato leaf, supported by persistent bitterness and a clean peppery finish. Destoning enhances the purity of the fruit, allowing the distinctive personality of this native cultivar to shine. DEN Pitted Extra Virgin Olive Oil 500ml High Polyphenol EVOO 857mg/kg– Le Tre Colonne Robust fruity | Best for: Beef, game, grilled steaks, legumes, bruschetta and hearty Mediterranean cuisine. Produced in Puglia from carefully selected Coratina olives, DEN is an award-winning pitted extra virgin olive oil renowned for its remarkable intensity and naturally high polyphenol content. Rich aromas of green tomato, chicory and fresh-cut grass are complemented by pronounced bitterness and a long, peppery finish, while the destoning process contributes to its refined texture and extraordinary aromatic precision. Why You’ll Love It Three rare pitted (destoned) extra virgin olive oils Experience one of the most specialised olive oil extraction methods Showcases three native Italian olive varieties from Campania and Puglia Celebrated for elegant aromatics, silky texture and exceptional purity Perfect for olive oil enthusiasts seeking some of the rarest expressions of premium extra virgin olive oil EVOO FAQs How the EVOOs are transported from Europe to Australia All our products are transported in refrigerated containers to preserve their quality.The ship crosses two tropics and the equator with peaks of 50-70 degrees Celsius inside the container. Is it expensive use refrigerated containers? Yes, but this is the only way for us to do things: with head and heart, it is a duty out of respect for the producers and their passion and for our customers. At what point is olive oil no longer fresh or of good quality? An extra virgin olive oil will generally retain much of its flavor and aroma for 12-18 months in an unopened container, depending on the variety of olive, time of harvest, and how it is stored. However, once opened, the olive oil will lose most of its flavors properties after 3-5 months.For a longer shelf life, choose olive oils with a high polyphenol count. Green olives harvested early in the season tend to have higher polyphenol counts than oils harvested from ripe olives, so make sure to check the product page for polyphenol counts. First Cold Pressed Extra Virgin Olive Oil is a Marketing terminology Most olive oils are not made by pressing the olives (old way to make olive oils) but rather by using a mechanical process called centrifugation. A centrifuge extraction system, also called a horizontal decanter (yes, the olive mill) uses the centrifugal force of rotation to separate the oil from the olive paste (including flesh, skin, and pits) and water.So Extra Virgin Olive oil means cold pressed and first pressed olive oil (it cannot be extracted twice) with acidity level no higher than 0.8%, but if the EVOO is of higher quality this value can be much lower.27-degree is the limit to be respected throughout the pressing process is nothing more than a compromise between 25 and 30 degrees Celsius that the scientific literature use when making comparisons (chemical and sensory) on extra virgin olive oils. What does Monocultivar/single variety extra virgin olive oil mean? Single variety or monocultivar EVOOs are made by using just one olive variety such as Frantoio, Coratina, Hojiblanca or Buza just like grapes with wines Shiraz, Pinot Noir or Chardonnay. Bitter and Spicy good or bad? If an extra virgin oil tingles the throat, it means that it is rich in polyphenols. The tingling, the result of a mixture of spicy and bitter aromas, is in fact determined by the presence of these particular substances.The greener the olive, hence the younger it is, the richer it is in polyphenols that accentuate this sensory characteristic.A high-quality extra virgin olive oil, therefore, must necessarily bring this spicy and bitter sensation to the taste, Why does premium high-polyphenol extra virgin olive oil cost more than the extra virgin olive oils typically found in traditional grocery stores? What sets them apart? Premium high-polyphenol EVOOs , such as Le Tre Colonne Olisir 1000+ comes at a higher cost due to advanced production techniques that preserve their Wellness advantages. These producers use cutting-edge machinery for cold extraction. Early harvesting and cold extraction are essential for maintaining high phenolic content, though they yield less oil. While standard olive oil production achieves a 25% oil yield, high-phenolic extra virgin olive oils or high premium extra virgin olive oils produce only 7-9%. Additionally, every step—from tree cultivation and milling to storage and shipping from Italy to Australia (using temperature controlled containers) is optimized to deliver superior extra virgin olive oil, rich in health benefits and exceptional flavor. Why polyphenols are so important? The polyphenols found explicitly in extra virgin olive oil are oleuropein and hydroxytyrosol, which are among the most powerful antioxidants produced in nature. They are responsible for the numerous beneficial effects found from consuming a Mediterranean diet. Also found in the oil is oleocanthal, which is estimated to have anti-inflammatory powers similar to ibuprofen. How many varieties of olives are there in the world that can make EVOO from ? Just Italy has around 500 olive varieties which is around 40% of the olive varieties in the world, around 200 in Spain What are the harvest dates around the world? In the Northern Hemisphere, the harvest season for olives typically begins in October and can last until December. In the Southern Hemisphere, the harvest season generally starts in April or May and can extend into June. However, these dates can vary depending on the region and specific climatic conditions. {"@context":"https:\/\/schema.org","@type":"FAQPage","mainEntity":[{"@type":"Question","name":"How the EVOOs are transported from Europe to Australia","acceptedAnswer":{"@type":"Answer","text":"All our products are transported in refrigerated containers to preserve their quality.The ship crosses two tropics and the equator with peaks of 50-70 degrees Celsius inside the container. Is it expensive use refrigerated containers? Yes, but this is the only way for us to do things: with head and heart,\u00a0it is a duty out of respect for the producers and their passion and for our customers."}},{"@type":"Question","name":"At what point is olive oil no longer fresh or of good quality?","acceptedAnswer":{"@type":"Answer","text":"An extra virgin olive oil will generally retain much of its flavor and aroma for 12-18 months in an unopened container, depending on the variety of olive, time of harvest, and how it is stored. However, once opened, the olive oil will lose most of its flavors properties after 3-5 months.For a longer shelf life, choose olive oils with a high polyphenol count. Green olives harvested early in the season tend to have higher polyphenol counts than oils harvested from ripe olives, so make sure to check the product page for polyphenol counts."}},{"@type":"Question","name":"First Cold Pressed Extra Virgin Olive Oil is a Marketing terminology","acceptedAnswer":{"@type":"Answer","text":"Most olive oils are not made by pressing the olives (old way to make olive oils) but rather by using a mechanical process called centrifugation. A centrifuge extraction system, also called a horizontal decanter (yes, the olive mill) uses the centrifugal force of rotation to separate the oil from the olive paste (including flesh, skin, and pits) and water.So Extra Virgin Olive oil means cold pressed and first pressed olive oil (it cannot be extracted twice) with acidity level no higher than 0.8%, but if the EVOO is of higher quality this value can be much lower.27-degree is the limit to be respected throughout the pressing process is nothing more than a compromise between 25 and 30 degrees Celsius that the scientific literature use when making comparisons (chemical and sensory) on extra virgin olive oils."}},{"@type":"Question","name":"What does Monocultivar\/single variety extra virgin olive oil mean?","acceptedAnswer":{"@type":"Answer","text":"Single variety or monocultivar EVOOs are made by using just one olive variety such as Frantoio, Coratina, Hojiblanca or Buza just like grapes with wines Shiraz, Pinot Noir or Chardonnay."}},{"@type":"Question","name":"Bitter and Spicy good or bad?","acceptedAnswer":{"@type":"Answer","text":"If an extra virgin oil tingles the throat, it means that it is rich in polyphenols. The tingling, the result of a mixture of spicy and bitter aromas, is in fact determined by the presence of these particular substances.The greener the olive, hence the younger it is, the richer it is in polyphenols that accentuate this sensory characteristic.A high-quality extra virgin olive oil, therefore, must necessarily bring this spicy and bitter sensation to the taste,"}},{"@type":"Question","name":"Why does premium high-polyphenol extra virgin olive oil cost more than the extra virgin olive oils typically found in traditional grocery stores? What sets them apart?","acceptedAnswer":{"@type":"Answer","text":"Premium high-polyphenol EVOOs , such as Le Tre Colonne Olisir 1000+ comes at a higher cost due to advanced production techniques that preserve their\u00a0Wellness advantages.\u00a0These producers use cutting-edge machinery for cold extraction. Early harvesting and cold extraction are essential for maintaining high phenolic content, though they yield less oil. While\u00a0standard olive oil production achieves a 25% oil yield, high-phenolic extra virgin olive oils or high premium extra virgin olive oils produce only 7-9%.\u00a0Additionally, every step\u2014from tree cultivation and milling to storage and shipping from Italy to Australia (using temperature controlled containers) is optimized to deliver superior extra virgin olive oil, rich in health benefits and exceptional flavor."}},{"@type":"Question","name":"Why polyphenols are so important?","acceptedAnswer":{"@type":"Answer","text":"The polyphenols found explicitly in extra virgin olive oil are oleuropein and hydroxytyrosol, which are among the most powerful antioxidants produced in nature. They are responsible for the numerous beneficial effects found from consuming a Mediterranean diet. Also found in the oil is oleocanthal, which is estimated to have anti-inflammatory powers similar to ibuprofen."}},{"@type":"Question","name":"How many varieties of olives are there in the world that can make EVOO from ?","acceptedAnswer":{"@type":"Answer","text":"Just Italy has around 500 olive varieties which is around 40% of the olive varieties in the world, around 200 in Spain\u00a0"}},{"@type":"Question","name":"What are the harvest dates around the world?","acceptedAnswer":{"@type":"Answer","text":"In the Northern Hemisphere, the harvest season for olives typically begins in October and can last until December. In the Southern Hemisphere, the harvest season generally starts in April or May and can extend into June. However, these dates can vary depending on the region and specific climatic conditions."}}]}