The olive processing process involves several steps.
The harvest usually starts from October and lasts until December. The olives are picked directly from the tree at the right stage of ripeness, called veraison. The collection method depends on the plant: it can be mechanical (shaking) or manual (hand picking).The olives are placed in airy boxes and immediately taken to the mill to be transformed. This stage is very important to prevent fermentation and oxidation. To get a quality extra-virgin olive oil, every moment of transformation must be carefully monitored and controlled as any error during the transformation process could ruin the quality of the product.
DEFOLIATION AND WASHING
One of the first tasks after the harvest is Defoliation, important to remove the rotting leaves and twigs. Washing olives is necessary in order to eliminate the scents of “dirty” and “ground” in the oil but also to preserve the breaking machines from abnormal degradation.
The crushing of olives is a major sticking point for the quality of oil, since it affects its organoleptic and healthy properties. Our olives are mechanically pressed so that the pulp, the core and the peel are completely torn and shredded . In this way the organoleptic properties of our oil will not change, thus maintaining high quality and hygiene standards.
The extraction systems may affect significantly the compositional and organoleptic profile of the oil and in particular the aromatic substances and the antioxidants components. Our continuous centrifugation process allows us to obtain a high quantity of phenolic compounds in the oil, which are very important for our body; our machines are constantly monitored so that they carry out a careful and precise oil separation, thus obtaining a high-product quality.