THE GATHERING

The olives are harvested strictly by hand during the veraison period, when the olives change colour: in fact, we harvest between mid-October and mid-November, in order to guarantee greater stability and quality of the oil.

Our olives are hand-picked by hand in order to avoid injuries and therefore unwanted fermentation of the fruit during harvesting: all this allows us to maintain low levels of acidity in the oil as well as preserving its aroma, taste and natural organoleptic properties. The olives are then placed and stored in perforated and well-ventilated crates and transported to the oil mill in the shortest possible time.

THE EXTRACTION

The olives are processed with a continuous cold cycle extraction system through modern milling systems made entirely of stainless steel in an oil mill in the area.

Thus, after removing residual branches and leaves, the olives are promptly washed with fresh water. The olives are crushed through a hammer and knife crusher and after being reduced to an oily paste, it is automatically transferred into stainless steel tanks, the "gramole": in this phase the obtained paste is stirred slowly and continuously in order to separate the oil from the water contained in the fruit.

The temperature of the olive paste must not exceed 27° C in this phase and this is why, also with the help of the most modern technologies, we are able to monitor it precisely and for the whole duration of the gramolatura: the cold extraction in fact allows to obtain the mass from our olives, both organoleptically and sensorially, as well as a higher concentration of precious polyphenols. The oil is further separated from the water by the centrifuge.

THE STORAGE

The oil thus obtained is stored in special stainless steel containers, in cool and ventilated places, where it undergoes the natural decantation process for the first few months. The bottling phase is strictly carried out by a local specialized company: labels, capsules and boxes are individually checked to guarantee the quality of the product in every aspect.

We bottle only according to request, in order to preserve the quality of the oil, which during the year is stored in tanks under nitrogen and in a thermo-conditioned warehouse at a temperature of 18°C. Nitrogen allows us to counteract the oxidation of the oil during storage and therefore to maintain its typical characteristics intact.

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 we want to follow a series of strict parameters both during processing and cultivation: in fact, any type of pesticide or fertilizer is excluded both during the production cycle and in the field. The only methods that allow us to protect ourselves and therefore preserve our olives from unwanted fly attacks are completely natural and respectful of the surrounding environment.