The Extraction Process
From olive to oil: a journey of quality and technology.
1. Harvesting
Harvesting takes place from local olive trees at the right degree of ripeness to preserve polyphenols and aromas. We use methods that respect both the plant and the fruit.
2. Defoliation
Within 24 hours of harvesting, the olives are processed and separated from leaves and twigs inside a de-brancher.
3. Washing
The olives, free of branches and leaves, now undergo a thorough washing with potable water that removes all impurities.
4. Crushing
The clean olives are mechanically crushed. This process breaks the pulp and the pit, transforming the fruit into a fragrant oily paste.
5. Malaxation
The paste is slowly mixed at a controlled temperature below 27°C (cold extraction). This allows oil droplets to aggregate and release aromas.
6. Centrifugation (Decanter)
Using centrifugal force, the decanter separates the liquid part (oil and vegetation water) from the solid part (pomace) in a few seconds, obtaining the first oil.
7. Final Separation
Through centrifugal separators, the last impurities are eliminated, obtaining a very pure and fresh extra virgin olive oil.
8. Storage
The oil is stored in stainless steel silos under nitrogen, at a constant temperature, to avoid oxidation and preserve freshness until bottling.
9. Bottling
The final phase: Extra Virgin Olive Oil is packaged in dark bottles or cans to protect it from light and arrive at your table perfectly fresh and preserved.
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