AT THE RIGHT DEGREE OF RIPENESS
The harvest
The harvest is carried out directly from the tree, when the olives are healthy and at the right degree of ripeness. They are selected at the ideal moment, with the veraison (or colour change) just beginning, within the month of October.
This step is fundamental: anticipating the timing means foregoing aromas and beneficial properties, while harvesting too late compromises freshness and quality. This is the only way to obtain a precious raw material, rich in aromas and beneficial substances.
COLD EXTRACTION
The mill
The olives harvested during the day are immediately transported to the mill to be pressed without delay. This immediate processing allows the nutritional and organoleptic properties of the fresh fruit to be preserved intact. Cold pressing, below 27 °C (80.6 °F), is the choice that guarantees the most respectful extraction: no overheating, no loss of aromas, just the true character of the olive transformed into oil.
PURETY AND OPTIMAL PRESERVATION
Il risultato
The oil is extracted by continuous centrifugation at a controlled temperature, always below 27∘C (80.6∘F), and immediately filtered to eliminate residual pulp and water micro-particles. This step prevents the premature onset of oxidative processes and guarantees greater stability over time. Subsequently, the oil is stored in hermetically sealed stainless steel tanks, away from light, air, and heat, at a constant temperature of approximately 15∘C (59∘F). It is only packaged at the moment of the order, thus preserving its freshness, aroma, and fragrance intact.
