A family oil
For many generations Girone-Bisceglie family has been working in the agricultural sector developing techniques and farming processes always aimed at an agriculture that is good, efficient and respectful of the natural cycle.
Luigi and Vito grew up playing between the lines of olive trees in the Ganga di Lupo district, chasing the tractor of their father Michele, who taught them the love for cropland fruits, and with their mother Maria who taught them family moral values like patience and constancy with which, through an uninterrupted work, they pick the fruits.
In the 15 hectares of olive groves, the olive cultivar coratina production reached about 800/900 quintals per year. In 2017, Girone’s family decided to invest in the direct transformation of the product. Thanks to a great attention to the selection of the best olive oil mill and to a choice of a cold pressing process, the Olio GangaLupo oil is bottled. A selected and high-quality first production. A mark which joins the different characters of Luigi and Vito, subverts their paths, mingles and projects them, who are strong thanks to their family traditions, into a new company activity which brings the taste of this adventure on your tables.
Luigi studied agricultural and environmental science. Always working with his father he’s an expert cultivator at a mere age of 30.
Vito is a very young building engineer. After getting his degree, he went to Torino to work but he hasn’t forgotten his roots and he has applied his initiative to the family company.
A stranger in the kitchen.
Would you ever invite a stranger to your home, having him sit down at your table? Would you let him approach your children? It could be difficult to believe this but you do it daily: the stranger in question is the extra virgin olive oil.
Let’s learn to know it better.
In order to produce a high-quality extra virgin olive oil, it is important to have sound olives picked at the right level of ripening and pressed after the harvesting. We usually hear about the extra virgin olive oil acidity as a synonym of quality. Indeed, it is probably the chemical parameter which better synthesizes general evaluation about the quality, but the problem is that it’s interpreted in a wrong way by most consumers. A good extra virgin olive oil has generally got a low acidity level but the human organism is not able to evaluate it using its senses. Lots of consumers think that the spicy taste is the expression of such acidity.
Nothing could be more wrong. The spicy taste is the sensorial demonstration of the presence of a group of aromatic substances called polyphenols which are also very strong natural antioxidants. So, the spicy taste and the bitterness are not the evidence of high acidity levels. On the contrary, they are the evidence of the presence of such relevant and healthy substances which make the extra virgin olive oil a unique and special product. The very low acidity level, showed by chemical organoleptic analysis from the sample of GangaLupo olive oil, is a clear sign of this quality. I have been able to inaugurate GangaLupo oil and I have been following all stages of production from the harvesting to the bottling, selecting the most appropriate olive oil mill to guarantee the transformation and conservation of the great potentiality of these extraordinary olives which do not averse drought thanks to a capillary irrigation system. It feeds olive trees constantly, even in difficult climate conditions. The result is in front of your eyes and on your tables.
May you have a good meal and a good extra virgin.