FROM FRUIT TO BOTTLE.
Our new production plant is a continuous two-stage cold cycle with a capacity of 30 q/hour, which allows us to process olives no later than 12 hours after arrival at the mill even during the busiest work periods.
STORAGE AND CLEANING OF OLIVES
the olives are transported the mill in small aerated crates of about 20kg and then stored in 300kg aerated bins. Before processing, the olives will be sent to a deramifoliating machine to remove postharvest impurities and then to a washing machine that will remove dust and external agents.
FRANGING
crushing is done by a knife crusher capable of crushing the olives in very few seconds, without oxidizing and overheating the pulp; this system succeeds in optimizing the extraction of both the aromatic and organoleptic compounds of the fruit.
GRAMBLING
Gramation is a key step and its purpose is to break the emulsion between water and oil in the olive paste and make the oil flow into larger droplets that tend to separate spontaneously from the water. The duration is about 30 minutes and varies depending on the type of olives and the degree of ripeness, while the temperature is between 20 and 24 degrees Celsius i.e., Cold. The presses are closed to prevent contact of the paste with air.
EXTRACTION
Extraction takes place in the Decanter, the heart of the mill, by two-phase centrifugation; this means that the paste is centrifuged to allow the separation of its components and at the end of the process weʼll have extra virgin olive oil must on one side and a mixture of water and pulp on the other. Importantly, there is no water in addition to that naturally present in the olives, so as to preserve all the polyphenols present in the oil.
CENTRIFUGATION
The oily must obtained from the decanter is sent to the centrifugal separator to remove the last microparticles of impurities still in suspension, i.e., water, small particles of olive pulp or peel.
STORAGE
Extra virgin olive oil from the separator is sent to the stainless steel tanks where it will be filtered and stored in the absence of oxygen so as to preserve flavors, fragrances and organoleptic qualities for a long time.
BOTTLING
It is the last step before arriving on the tables, which is done only at the time of ordering, to always guarantee a fresh and excellent product for the consumer.
OUR SERVICES
OLIVE HOME PICKUP
DEDICATED OLIVE PROCESSING
CUSTOM BOTTLING
Return of oil even in small quantities, in bottles, bag-in-box or cans, with customized labels.
ANALYSIS OF THE OIL PRODUCED
Acidity and peroxides
STORAGE
Dedicated bottling and labeling for medium and large quantities