Olive processing

The Working Process

Harvesting > Transport > Unloading > Storage
Harvesting takes place from October till December and it is made through handmade browsing with the support of a shaking machine. After the harvesting the olives have to be worked at soonest, usually in 24 hours, and they are stored in cases or bins.

Defoliation and washing
The first passage of the olives working process begins with olives defoliation and washing. The olives washing has the aim to eliminate every foreign substance from the olives surface.

Pressing
This is a critic moment of the working process on which depends the final quality of the obtained olive oil. The farm uses as pressing system the granite mills – actually the best productive standard – in order to avoid any eventual possibility of quality reduction due to sudden changes of temperature because of the high emulsifying of the olives paste.

Kneading
this passage is the continuous mixing of the olives paste maintaining the temperature under  27°C., exactly from this procedure comes the definition “cold extraction”.

Extraction
The centrifuge allows the parting of the olives paste producing oil, vegetation water and virgin residues.

Parting
As soon as the extraction process is concluded, the product, called oily must, has a humidity content that is eliminated by centrifuges with vertical axle called separators.

Storage
The oil is stored in stainless steel tanks in an appropriately insulated space and with stainless steel containers in which food-purpose nitrogen is introduced in order to maintain its chemical and organoleptic characteristics. After decanting, the process in which the small particles in the oil sink to the bottom followed by decanting into another container, the next step is packaging and marketing of the product.