"Loading..."
The best family-owned olive oil line:
BELCARI

Welcome to oliobelcari.com

The Belcari olive oil line is nestled on a tranquil bend, surrounded by ordered rows of olive trees thrive in deep, rich soil. Cool, sunny winters and long, hot summers under the sun allow the olives to ripen perfectly, creating rich, luscious Extra Virgin Olive Oils. Belcari is dedicated to producing and packing the finest premium Extra Virgin Olive Oils. With a passion for quality, Belcari’s mission is to be one of most prestigious producers of premium Extra Virgin Olive Oil. Belcari was established in 1996 with 18,000 trees including Frantoio, Leccino, Maulino. These varieties were specifically chosen for their fine oil quality and consistency in producing quality Extra Virgin Olive Oil. At Belcari we use state of the art processing facilities. Olives on our estate are pressed within hours of harvesting to ensure freshness and minimum possible free fatty acid levels. The oil is then stored in oxygen free stainless steel tanks prior to bottling, eliminating the potential for contamination.

Our results

Certifications

All certifications that attest to the quality of our products.

BRC Standard – Food

IFS – International Food Standard

UNI EN ISO 9001: 2008

Prodotto Biologico secondo Regolamento CE 2092/91

JAS

Prodotto "Olio Extra Vergine d’Oliva 100% a Bassa Acidità"

Ongoing certification

The following certifications are pending.

Kosher

Halal

Our production method

To make the Belcari olive oil, the olive fruit are handpicked (no mechanically harvested). The degree of olive fruit ripeness at picking determines to a large extent the character or style of the olive oil that is produced.

Oils made from greener early harvest olives typically display stronger grassy and bitter flavor characteristics. On the other hand, olive fruit harvested later in the season will generally produce higher volumes of softer, sweeter oil with less bitterness.

Many olives are harvested at an intermediate level of ripeness. Many producers think that by doing so, the resulting oil will display complex aromas and flavors in the spectrum of green apple and green artichokes, and will have balanced levels of bitterness and pungency.

Belcari guarantees that all olives harvested are “first” cold-pressed within 4 hours. This is our “Minus 4″ guarantee and ensures absolute freshness and vitality of flavor.

In the past, all olive oil was produced by crushing the fruit into a paste and then spreading this past onto mats or felts, which were stacked into a press. The oil was squeezed from the pulp, much like squeezing water from a sponge and this subsequent oil was called the ‘First Pressing’. In many cases, the pulp from the first pressing was recovered and pressed a second or third time. The oil recovered from these subsequent pressings was of lower quality.

A major problem with this form of processing, which is still used in some countries is maintaining the cleanliness of the mats. The mats, which act like a sponge, retain oil that can become rancid or even ‘ferment’. Olives that are subsequently processed are very likely to become contaminated with the defect character retained by the mats.

With modern processing techniques, the fruit is crushed and the oil is separated in a continuous manner without the use of mats or felts. In this way, almost all of the recoverable oil is removed in a single operation (first pressing) under controlled temperature conditions to ensure true ‘cold extraction or pressing’ of the oil. Belcari olive oil is processed in this manner to ensure that it maintains its delightful natural olive fruit aromas, flavor and other healthful properties.

Further oil recovery from the discarded pulp can be achieved by using methods such as distillation or solvent extraction. Belcari does not produce oil from ‘second pressing’ or by employing artificial recovery techniques such as these.

‘First Cold Pressed’ olive oils are the highest grade of premium olive oils. They are produced from olive fruit of the highest quality and the oil is extracted with meticulous care. More importantly the extraction is gentle in that only the best ‘free run’ oil is obtained. These olive oils are noted for their fresh ‘olivy’ aromas and flavors and such are typically more expensive than other types of oils.

Our recipes

Contacts us

For further information do not hesitate to contact us. Fill out the form or call the numbers mentioned below.

Address

Office and factory:
Via del Paratino 42
57023 Cecina (LI)

Administration Offices:
Loc. La California, 4
57020 Bibbona (LI)

Telephone
+39 0586 677572 | +39 0586 639112
Fax
+39 0586 677120 | +39 0586 639025