Do you know why Italy is among the largest producers of olive oil in the world and Italian olives are considered a global excellence? The answer is simple:
We are part of a country that has more than 40% of the world’s olive cultivars, giving us more than 500 different species of olives, an unparalleled gastronomic heritage.
The “cultivar” is nothing more than the variety of a certain type of cultivated plant, in our case the olive tree, typical of Mediterranean countries. Our biodiversity, climate and a volcanic territory make Italian table olives a highly prized food product.
Quality:
Our research (begun more than a century ago) of the best cultivars has led us to identify the plants with the highest genetic characteristics and the best nutritional properties, in a favorable environment for territory and microclimate.
Da qui la coltivazione e la raccolta delle olive di Gaeta (un prodotto italiano D.O.P.) dal colore violaceo e dal sapore vinoso e amarostico, coltivate nelle zone collinari e montuose della provincia di Latina; la raccolta delle olive verdi più famose al mondo, ovvero le olive Siciliane, nello specifico la Nocellara del Belice, D.O.P. coltivata a Castelvetrano, in provincia di Trapani, di forma tondeggiante, dal colore verde intenso e dalla polpa morbida e dal sapore deciso. Alla ricerca di esclusività, abbiamo esteso i nostri confini per raccogliere le migliori olive del Mediterraneo, come le olive verdi giganti greche, coltivate nella Calcidica, una regione della Grecia meridionale, che ci regala olive dalle dimensioni grandi e tondeggianti e dalla polpa dolce e succosa. Naturalmente l’elenco non si esaurisce qui e per non far torto alle altre 25 cultivar utilizzate dovremmo continuare, rischiando di tediare il lettore.
In this regard, on our website, on the contact us page you can write to us to get all the answers to your questions.
Lavorazione:
Vi siete mai chiesti “come vengono lavorate le olive?”, eccovi serviti…
Il più comune….
Sistema Sivigliano, idoneo per la lavorazione delle olive verdi; si procede attraverso le seguenti fasi: cernita delle olive, calibratura, trattamento con soda, lavaggi, salamoia, fermentazione, calibratura, confezionamento, eventuale pastorizzazione, destinazione per il consumo finale.
Il più Italiano.
Sistema di Castelvetrano, detto anche “alla soda”, idoneo per la lavorazione delle olive verdi; si procede attraverso le seguenti fasi: cernita delle olive, calibratura, soluzione sodico-salina, addolcimento, fermentazione, destinazione per il consumo finale. Prodotto esclusivamente in Italia!
Il più semplice.
Natural system, suitable for processing both green and iridescent olives; it proceeds through the following phases: selection of the olives, calibration, possibly crushed and pitted, brine, fermentation, calibration, packaging, possible pasteurization, destination for final consumption.
The alternative
Natural system, Greek version, suitable for processing both iridescent olives and black olives; it proceeds through the following phases: selection of the olives, calibration, brine, fermentation, calibration, with possible exposure to air, packaging, destination for final consumption.
Il più complesso
Californian System, suitable for processing black olives, proceeds through the following phases: selection of olives, calibration, brine, treatment with soda, air oxidation, washing, treatment with ferrous salts, brine, possible pasteurization, calibration, packaging and sterilization, destination for final consumption.
More old
Dry salt system, suitable for processing black olives, proceeds through the following phases: selection of the olives, dehydration with dry salt and destination for final consumption.
Sicurity:
All Miraglia olives are subjected to laboratory tests, aimed at excluding any trace of contamination or adulteration of any kind, and all processing phases are constantly monitored in compliance with Italian and international standards. The Miraglia brand has always been synonymous with unconditional safety and anti-adulteration, investing large sums in soil, land, water and contaminant analysis through independent laboratories.
Where to find our olives:
Our company is engaged in the distribution of products throughout Italy, in the G.D.O. channel and specialized delicatessens. The product is distributed in a capillary manner in all regions of Italy and in some EU areas.
