We know OLIVE OIL

Several University studies place Olive Oil at the base of the nutritional pyramid because of its beneficial antioxidant and preventive properties against cardiovascular and deterioration diseases. According to science, Extra Virgin Olive Oil:

We are an Import and Processing company located in Tampa, Florida, dedicated to importing and marketing superior quality extra virgin olive oils.

What makes our product superior?

Well, owning the Oil Mill in the Campania Region of Italy where our healthy high quality Extra Virgin Olive Oil is produced, we have access to the best olives’ selection. Our Extra Virgin Olive Oil is “monocultivar”, meaning it is produced with only one kind of olive fruit, called “Peranzana”.

But how is it made?

We bring these olives to our facility, wash them, crush & squeeze them using traditional mill stones to make them into a paste, which we then mix the paste (malaxing); with the next processing step the oil gets separated from the rest of the olive components during a two-phased spinning technique. Finally, coming out from the separator, we get one of the best Extra Virgin Olive Oil in the world, also nominated in the 2021 Leone d'Oro International Competition awards.
Our Oil Mill has a special partnership with the Faculty of Agronomy in Portici at the University of Naples thanks to which the quality of our product is constantly checked and tracked.

Our Florida operation has only recently started. We import the Extra Virgin Olive Oil from the Oil Mill in bulk as well as other Olive Oils from Italy and Mediterranean Basin and then pack them in the Tampa facility in different containers, such as, Glass bottles, Ceramic bottles (hand crafted, from Amalfi Coast), Tins and PET bottles.
We can also pack your own brand (private label) or simply provide a packing service to our clients with their own oils.
Our plan is to gradually select and import specialty food products not readily available in the Tampa Bay area.

We are proud to be able to offer our products and services to anyone, from big distribution companies to the table of the end users.

Should you have any questions or inquiries, feel free to call us @ 631.578.7910 (cellphone) or 813.443.8515. You can also email us at costieragroup@gmail.com

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HAVE FUN LEARNING HOW TO TASTE OIL

Visual Phase

During official tastings, visual perception is not a fundamental parameter, however, this simple gesture helps to give important indications on the cleanliness, roundness and body of the oil. Pour a small amount of extra virgin olive oil into a glass beaker, place the oil against the light and shake the glass to evaluate its fluidity. An extra virgin olive oil must have a medium-low degree of fluidity. Now turn the oil on the sides of the glass and observe the color, a green-yellow color is a symptom of young and ripe fruit harvest.

Olfactory Phase

Only through the sense of smell and then smelling the oil can you understand its quality. Before this delicate phase we need to bring our oil to the right conditions to best enhance the volatile aromatic components. Heat the contents of the glass with the palm of one hand by shaking it slightly (the ideal temperature is 28 degrees C). With the other palm of your hand, cover the top of the glass in order to retain the aromas. Uncover the glass, bring it to your nose and inhale slowly and deeply several times, this will allow you to grasp the various nuances of aromas present in the oil and feel the degree of intensity. A quality extra virgin olive oil must absolutely refer to the fruit from which it comes (the olive), with fresh, decisive and pleasant aromas, through a whole series of herbaceous, vegetable and floral aromatic notes (grass, aromatic herbs, flowers, tomato, artichoke, apple, banana, berries, almond, pepper and much more).

Tasting Phase

To appreciate the different nuances of the taste of an oil Take a small sip of oil and swirl it for about ten seconds in the mouth, between the tongue and the palate, so that it comes into contact with the taste buds. Vaporizes the oil, sucking air from the semi-open lips with the tongue resting on the palate. This operation will help you to perceive the aromas and the bitter and spicy notes of a quality extra virgin olive oil through the back of the nose.

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