The production of extra virgin olive oil
The olive harvest
The production of extra virgin olive oil begins already in the olive grove, with the care, cultivation and harvesting scheduled in the best period.
For years we have been organizing the harvesting and milling of olives in the months of October and November, to obtain an extra virgin oil with high organoleptic qualities and which also retains its properties over time.
In this period it is possible to obtain an oil rich in aromatic substances, with a very low degree of acidity.
The crushing of the olives
This phase is called pressing or milling and consists of a mechanical process during which the olives are crushed to obtain a coarse paste that contains peel (epicarp), pulp (mesocarp) and stones (endocarp) which perform a draining function and facilitate the subsequent separation of the oil from the paste.
In our oil mill the pressing is carried out in the traditional way with granite millstones which, with their weight, crush the olives
The pressing of olives
The paste that comes out of the muller is placed on circular filter panels, perforated in the center (fiscoli). These are superimposed, interspersed with steel discs to uniform the pressure and stacked on trolleys placed under the press.
An increasing pressure for about 1 hour allows the oily must (oil and vegetation water) to separate from the solid part (pomace) that remains on the fiscoli.
The separation
The production process of extra virgin olive oil ends with separation: the oily must passes through a centrifuge (separator) which separates the oil from the water.
After careful acidity analysis, the oil is ready to be bottled and arrive on our customers' tables
