To preserve the exceptional taste properties and aromas of our final product, we harvest the olives at a not too advanced stage of ripeness, even to the detriment of abundant production.
Thanks to our own oil mill, the olives are pressed immediately after harvesting, preventing fermentation. The extracted oil must be stored away from light and oxygen so that it retains its organoleptic characteristics.
The rigorous care of the olive grove and the management of the entire supply chain are prerogatives that allow us to guarantee a high quality oil: for one liter of our oil we use 10 kg of olives.
The oil must be smelled: the herbaceous scents such as the fruity olive sensation, and the aromatic scents, are an indication of high quality
To taste it, the oil should be drunk and not put on bread. Does it sting? It is not an indication of bad quality but on the contrary: the bitterness and spiciness denote the important presence of polyphenols
Check the juicing temperature. If it does not exceed 27 degrees, it gives even more special aromas and flavors
If it is of excellent quality it can be considered extra virgin and keep this wording on the label, if it has medium defects it is instead a virgin oil
The quality of the product is demonstrated by the rigorous and diligent attention we dedicate to our olive trees on a daily basis.
The annual fertilization guarantees us a rich flowering which must be pruned with precision to give the foliage oxygen and natural light, punctually hydrated with a modern drip irrigation system. All this allows the olive to extract an Extra Virgin Oil which offers its best organoleptic qualities.
Our harvesting idea is medium early in order to ensure a higher content of polyphenols even if this may mean a lower yield. By harvesting the olive at a not too high level of ripeness, the antioxidant and anti-inflammatory properties that characterize the personal organoleptic structure of the oil are preserved and guarantee a better gustatory and olfactory quality of the final product.
Our harvest takes place using mechanical tools that vibrate the bark, causing 80% of the fruit to fall into each tree.
The harvested olives are pressed immediately in our own oil mill with a production capacity of approximately 7 quintals of olives per hour. We use a two-stage continuous cycle mill with a cold processing method, monitoring all stages of processing for greater quality assurance.
Subsequently, the oil is subjected to an organoleptic laboratory test and then stored in tanks without oxygen and light so that it can maintain its maximum organic quality with exceptional flavors and aromas.
Unlike wine, the conservation of oil does not improve with time and therefore it must be stored in the absence of oxygen and light. We bottle our oil personally in recyclable glass or flexible aluminum bottles.
Our packaging solutions include 0.5L dark glass bottles or, upon request, our Saccolio: a special container lined with flexible aluminum that prevents light and oxygen from entering. The Saccolio is a practical and convenient solution perfect for orders with larger quantities, capable of containing at least 1.5L of oil to be transferred if necessary into your favorite table container.