From the Olive Tree to the Oil: The Production of Benso Organic Olive Oil
Great olive oil begins long before pressing. It is born in the olive grove, following the rhythm of the seasons, and owes its distinctive character to the terroir, the olive variety and the care taken at every stage of production.Benso organic olive oil embodies this commitment to quality, from growing the trees through to extracting the oil.
Produced exclusively from Leccinoolives, it comes from the Benso family's olive groves, located in Abruzzo National Park in Italy, at an altitude of between 500 and 700 metres. This unique environment contributes to the distinctive character of this premium olive oil.
Leccino, an Iconic Italian Variety
The choice of variety is essential in olive oil production. Much like a grape variety in wine, each olive variety has its own characteristics and contributes to the oil's aromatic profile.
At Benso, only one variety is used: Leccino, one of Italy's great traditional olive varieties. This single-variety oil preserves and fully expresses the distinctive qualities of the olives grown on the family estate.
High-Altitude Olive Groves in the Heart of Abruzzo
Benso olive trees grow at an altitude of between 500 and 700 metresin Abruzzo National Park. The altitude and natural conditions of this landscape shape the growth of the trees and the ripening of the fruit. The quality of the oil is therefore intimately linked to its origin: the fruit, soil, climate and expertise all form an inseparable whole.
Organic cultivation reflects the same desire to respect both the olive tree and its environment. The aim is not simply to produce high-quality olives, but to preserve their full potential until the moment they become oil.
Harvesting: A Crucial Stage
At harvest time, the quality of the olives is paramount. Once detached from the tree, the fruit naturally begins to change. It is therefore important to minimise deterioration and transport the olives for processing under the right conditions.
The timing of the harvest also influences the character of the oil. The degree of ripeness affects factors including yield, aromatic intensity and the balance between different flavours. Producing a premium olive oil therefore requires finding the right balance between quantity and quality.
From Crushing to Cold Extraction
After harvesting, the olives are prepared and crushed to produce a paste consisting of pulp, crushed stones, vegetation water and tiny droplets of oil. This paste then passes through various stages that separate the oil from the other components of the fruit.
Benso olive oil is obtained through first cold extraction, using mechanical processes only. No chemical process is required to extract the oil: it comes directly from the fruit and from the mechanical work carried out at the mill.
Temperature control is particularly important. Extraction under the right conditions aims to preserve as much as possible of the olive's organoleptic qualities: its aromas, freshness and balance on the palate.
Preserving the Oil After Extraction
The work does not end when the oil leaves the mill. Olive oil is sensitive to three major factors: light, heat and oxygen. Storage and packaging therefore play an essential role in preserving its qualities until it is enjoyed.
Once bottled, the oil should be stored in a cool place away from light. After opening, it is also best to close the container tightly after each use.
How to Enjoy Benso Olive Oil
High-quality olive oil can be used every day, but it truly comes into its own when added as a finishing touch. A few drops over vegetables, salad, pasta, bruschetta, soup or fish immediately bring the aromas of the olive to the dish.
BensoOlive Oil in a 75 cl bottle is ideal both for cooking and for dressing dishes raw. For more precise and even application,Benso Olive Oil Spray 25 cl makes it easy to control the amount used.
It also provides an excellent base for Mediterranean flavours. For example, it can be paired with Pesto Genovese, black olive paste or other pestos, sauces and spreads. A few drops of balsamic vinegar of Modena , meanwhile, create an appealing contrast between richness, fruitiness and acidity.
An Olive Oil Rooted in Its Terroir
From the olive tree to the bottle, producing premium olive oil means preserving the quality of the fruit at every stage. The Leccino variety, the family's high-altitude olive groves in Abruzzo, organic cultivation and exclusively mechanical extraction all contribute to the identity of Benso olive oil.
More than simply an ingredient, a fine olive oil is an expression of both a fruit and a place. Discover the complete range ofBenso olive oils and the Mediterranean products that make perfect accompaniments.