From the grove to the bottle
THE OLIVE OIL PRODUCTION PROCESS
HARVESTING THE PRECIOUS FRUIT
We shake the branches with special machinery or -for a more traditional approach- beat the foliage of the olive tree to drop the olive fruit on collecting nets spread under the tree to prevent the olives from touching the ground.
TRANSPORTING THE OLIVE FRUIT
As soon as the olive fruit is packed in burlap bags it is immediately transported to the olive mill where the extraction will take place.
WASHING THE OLIVES CLEAN
The freshly harvested olives are thoroughly washed with water to remove dust, soil, etc.
GRINDING TO A PASTE
The clean fruit is ground to a thick paste that is then sent to a mixer that homogenizes it. The maximum temperature of this process is 27 °C which classifies it as cold pressing, a precondition of a quality extra virgin olive oil.
EXTRACTION AND FILTRATION
By centrifugation we separate the oil from the vegetable water and solid waste in the pulp. The freshly extracted oil is slowly filtered before bottling to remove any moisture and organic matter in suspension.
We bottle the precious green juice in glass bottles or tin canisters to protect its beneficial properties from harmful factors such as sunlight, heat, moisture and air.