Our olive oil has just been named as one of the top 25 organic extra virgin olive oils in the world!
Giovanni Marvulli’s 'Cenzino' extra virgin olive oil from Matera, Basilicata is both healthy and full of flavour averaging almost three times the polyphenols of typical extra virgin olive oils (see our chart below). A certified organic oil, fruity with a distinct almond after taste and an elegant aroma, wonderful on salads, cooked vegetables, fish and seafood or simply drizzled on your crusty bread or bruschetta.
||Quality Olive Oils
||Maximum of 20 allowed
To be classified as extra virgin, the olive oil must have an acidity level of less than 0.80%. This is a measure of the freshness and quality of the olives that were used. The peroxide value of the oil must be < 20 meq/kg. This is a measure of oxidation, and a high peroxide value indicates that an olive oil will become rancid more quickly.
Polyphenols are the anti-oxidants that are said to help prevent cancer, arteriosclerosis and slow down the ageing process, they are present in olive oil and protect the oil, extending its life. The more polyphenols the oil contains the longer it lasts, the more its’ flavour is retained and the healthier it is for you! Quality olive oils contain at least 200 polyphenols, our oil has 554!
Cenzino's most recent awards
As a sign of constant quality Cenzino oil wins numerous prizes every year and has just been placed in the top 25 of the World’s Best Olive Oils, compiled from 18 major international extra virgin olive oil competitions. Here are just a selection of the most recent major prizes won by Cenzino:
2015 Winner 'Flos Olei' - Best Extra Virgin Olive Oil in the World for Quality/Price.
2014 Winner ‘JOOP’ the principal Olive Oil Prize in Japan.
2014 Gold Medal Winner ‘Biol’.
2014 Gold Medal Winner ‘Monocultival Olive Oil’.
2014 Second Place Premio Montiferru, Verona International Competition.
2014 Oil of the Year ‘Il Magnifico’ Extra Virgin Olive Oil Awards (Referred to as the Oscars of E. V. Olive Oil)
The ‘Gambero Rosso’, Italy’s leading restaurant and food guide awarded Cenzino the maximum score of 3 leaves and it is also recommended in the Slow Food guide, the bible for oil buyers, for extra virgin olive oil.
Organic olive oil
Our producer - Azienda Agricola Vincenzo Marvulli
Vincenzo Marvulli Olive Oil is a small, family-run business in Matera, Basilicata. Giovanni Marvulli set up this award winning company in 2006, naming it after his father. ‘Cenzino’ extra virgin olive oil is certified organic. Giovanni tends to his 2600 trees with organic sustainable methods controlled and certified by the ICEA (Institute for Ethical and Environmental Certification).
Giovanni’s organic farming excludes the use of chemicals in order to grow a more natural, wholesome and healthier olive favouring quality over quantity. He harvests the olives by hand at optimum ripeness, exercising great care in milling, blending and cold pressing.
Giovanni’s oil is both healthy and full of flavour averaging almost three times the polyphenols of typical extra virgin olive oils. By law extra virgin olive oil must have a maximum acidity of 0.80. In quality oils acidity does not exceed 0.30-0.40. In Cenzino oil acidity is completely absent i.e. it is only 0.16. Cenzino oil has only 5 peroxides.
Peroxides are oxidative changes indicating the oil degradation and maturation. Extra virgin olive oils must contain a maximum of 20 peroxides by law. Quality oils have less than 10-12 peroxides. Polyphenols are the anti-oxidants that are said to help prevent cancer, arteriosclerosis and slow down the ageing process, they are present in olive oil and protect the oil extending its life. The more polyphenols the oil contains the longer it lasts and the more its flavour is retained. Quality oils contain at least 200 polyphenols, our oil has 554!