OIL MADE WITH PITTED OLIVES: FROM THE PULP ALONE.
In 2001 a clear choice was made, adopting a specific philosophy aimed to enhance the beneficial, sensory and qualitative aspects characterising extra virgin olive oil to the maximum. The innovative extraction process introduced by us at the olive mill allows us not only to separate the olives from the stones in order to obtain oil from the pulp of the olives alone, but also to prevent any air contact. This permits us to completely protect the oil from oxidation, which is detrimental to quality and the conservation of the oil over time.
THE OIL IS MADE BY THE PLANTS AND THE ENVIRONMENT.
We are firmly convinced of this. Our only task is to orient and study every phase in the production process in order to protect a product which is perfect by nature.
Olive oil is mostly made up of monounsaturated fatty acids and also contains polyphenols, beta carotene and vitamins E, K and D, which have antioxidant properties and a protective effect on body cells. The high concentration of these elements present in extra virgin olive oil makes it particularly beneficial for good health. This is our objective: to guarantee a healthy, pleasant, genuine and beneficial product.
15-20 DAYS. TWENTY-FOUR HOURS A DAY.
Time is a fundamental factor.
Production takes place according to this schedule between October and November: at veraison.
The olives are in the pre-ripening phase of growth and it is at this specific moment that it is possible to obtain, albeit with greater difficulty and a very low yield (between 7% and 9%), an oil which is distinguished by its very low level of acidity and high content of vitamins and antioxidants.
BY CULTIVAR. PROCESSING WITHIN A MAXIMUM OF 6 HOURS.
To highlight the specific characteristics and potential of each of the varieties grown in our olive groves, the olives of each variety are harvested and processed separately. We make use of mechanical shakers, which allow us not only to reduce the damage to the fruit and the plant, but also to reduce the time between harvesting and processing in order to protect the olives and oil from oxidation and fermentation.
SELECTION. STRICTLY BY HAND.
Only in this way is it possible to obtain a qualitatively impeccable oil in terms of the sensory profile. Following elimination of the leaves, the olives are indeed subjected to a process of quality control by hand. This is carried out carefully and precisely, for 24 hours a day during the processing period.
Olives which are diseased, damaged or have been hit by the olive fruit fly are never processed.
They are completely eliminated from the production process, to ensure that the oil is made exclusively using 100% healthy olives.
WITHOUT STONES AND AIR CONTACT.
After careful washing of the olives, in contrast with other methods, we remove the stones from the fruit in order to obtain oil exclusively from the pulp of the olives.
Using a pitting machine, the stones are indeed completely removed, without ever being broken, as they contain enzymes and tannins which compromise both duration over time and the polyphenol content of the extra virgin olive oil.
From this moment the production process takes place in a closed environment, avoiding all contact with oxygen thanks to the use of nitrogen and carbon dioxide, which protect the oil from any kind of oxidation.
COLD PRESSING AND EXTRACTION.
A special hermetically sealed vertical press delicately mixes the olive paste, helping to separate the drops of oil at a temperature of just 19° C, assisting with the extraction of polyphenols by avoiding any form of oxidation. The oil is then extracted by centrifugal force using a decanter, which separates the oil from the pulp and plant water. In this phase nitrogen, which is an inert gas, helps us to protect the paste from air contact and carry out extraction at a maximum temperature of 24°C.
FROM THE DECANTER TO THE BOTTLE WITHOUT OXIDATION.
Before being bottled, the oil is filtered twice to eliminate any impurities and stored in stainless steel tanks saturated with nitrogen in order to avoid any oxidation.
Bottling takes place 2 or 3 times a year using a low vacuum bottling machine, allowing us to bottle the oil without any air contact.
CHEMICAL TESTS SHOWN ON THE LABEL.
To guarantee quality for the consumer, the label of each bottle also shows the results of tests regarding acidity, oleic acid, peroxides, polyphenols and vitamins, carried out by a registered and highly qualified research laboratory, along with the nutritional table.
THE TRUE ESSENCE OF OLIVES.
Our extra virgin olive oils are fruity, with a decisive personality, characterised by tangy and spicy notes due to the high poyphenol and vitamin content.
They are well-defined oils, elegant, with a clear cut aroma and taste which leaves no feeling of greasiness or oil in the mouth.
Thanks to these characteristics they can also be used as concentrated extracts, to enhance and draw out the flavour and aroma of dishes, from the simplest to the most sophisticated, using just a few drops.