Extra virgin olive oil

HARVEST

The harvest is strictly hand-made during the period of veraison, that is when the olives change their color: in fact, we harvest between mid-October and mid-November, in order to guarantee the greatest stability and quality of the oil.

Our olives are picked by hand to avoid injury and therefore fermentation of the fruit during harvesting: all this allows us to maintain low levels of acidity in the oil as well as preserving the aroma, taste and natural organoleptic properties.

The olives are then placed and stored in perforated and well-ventilated boxes and transported to the mill in the shortest possible time.

EXTRACTION

The olives are processed with a cold extraction system through modern milling plants made entirely of stainless steel. Thus, after removing residual branches and leaves, the olives are promptly washed with fresh water.

The crusher uses revolving wheels fitted with hammers that allow you to crush the pulp of olives. The oily paste is automatically transferred into stainless steel tanks, the kneading machine: in this phase the oily pasta obtained is stirred slowly and continuously in order to split the oil from the water contained in the fruit.

The temperature of the olive paste should not exceed 27 ° C at this stage and it is for this reason that, also through the use of the most modern technologies, we are able to monitor it precisely and for the whole duration of the kneading: the cold extraction in fact allows us to obtain the most out of our olives, both organoleptic and sensory, in addition to a greater concentration of precious polyphenols.

The oil is further separated from the water by the centrifuge.

STORAGE

The oil thus obtained is stored in the special stainless steel containers, in cool and ventilated spaces, where undergoes a process of natural decantation.

During bottling we strictly supervise every bottle and every single tin: labels, caps, capsules and boxes are individually checked to guarantee the quality in every aspect. During the year the oil is stored in tanks under nitrogen and in a controlled-temperature warehouse at a temperature of 18 ° C. In fact, nitrogen allows us to counteract the oxidation of the oil during storage and therefore to maintain integrates its typical characteristics.

Our extra virgin olive oil is certified Organic: this means that in addition to the relevant certifications and annual checks by the competent Authorities, we must and want to follow a series of strict parameters both during processing and cultivation: we exclude any type of pesticide or fertilizers both in the production cycle and in the field.

The only way to protect and preserve our olives from the attacks of the fly is completely natural and respectful of the surrounding environment.