Cultivation

In total respect for the soil, native flora and fauna, using the minimum possible fertilizers and pesticides.

Harvesting

Done at the optimum time of maturity depending on variety and type of oil wanted. ‘A priori’ the quality is linked to an early harvest time and a low extraction yield. Te oils obtained at the beginning of the season are green and fruity, the ones of the end of campaign are gilder and less spicy. The method of harvesting is crucial in the process of olive oil. For our oils we use only olives oils harvested “on fly” that means no contact with the soil. The olives are taken to the mill, in the shortest time possible.

Milling

1. Olives are cleaned, ie they are washed if necessary and leaves removed.
2. The clean fruits are ground in a mill that grinds smoothly, without raising its temperature.
3. Beat the dough for a while (from half an hour to 2-3 hours, according to variety) to foster the link between the oil droplets. This process is done at a temperature not exceeding 27° C, not to evaporate the aromas.
4. After this the paste is centrifuged, so the phases are separated: at one side the stone pulp and water, and the oil on the other side.
5. Yields a deep green oil with an aroma that mixes floral and fruity nuances.

This whole process takes just a few hours from the moment that the olive left the tree being harvested. This method provides a low yield: 8 kilos of olives to give us a liter of oil but thus, the quality and freshness are excellent.

Storage

In the cellar, the oil is stored in stainless steel tanks and confectioned only on request.

Without any additives, it is bottled in dark bottles, to be protected of light and oxidation.

Once acquired, we recommend to keep it in a cool dark place, at moderate and constant temperature, away from any light source to prevent the oxidation.