The production process

After having been properly selected and checked, the olives are poured into a hopper and channelled onto a conveyor belt where air flows remove the presence of any leaves.

After this first cleaning, the olives reach the washing machine, which removes any remaining stones or clods of earth through a jet of water under pressure. The olives are then ready to be pressed in the “crusher”, a hammer mill that transforms the olives into an oily paste that is ready to be kneaded.

The kneader consists of a horizontal stainless steel tank in which a rotating worm mixes the paste at a temperature of 20-25 ° C. The kneading process lasts 30-45 minutes and it is the most delicate phase of the production. It is at this point that the micro-particles of oil join one another due to the abrasive action of the crushed stones.

The skill of the artisan lies in balancing the permanence of the paste in the kneader and the temperature of the paste itself. A high temperature promotes a greater yield of the olives, but affects the aromas of the oil. Similarly, a long kneading time increases the yield of the olives, but causes the oxidation of the paste and the resulting degradation of the oil.

After the kneading process, the olive paste is centrifuged by the “decanter”, a machine that uses the physics of specific weights to separate the oil and the vegetation waters from the solid part or “pomace” consisting of the pulp and the stones. After this first extraction, the unrefined oil and vegetation waters are poured into two vertical separators to complete the extraction process.

The oil is then ready to be stored in steel tanks. During the first five months after pressing, the oil matures. The mucilage of the olive peel naturally settles on the bottom of the tank. Once poured, the oil acquires its classic bright golden-yellow colour.

The fresh oil or the “must” appears opaque yellow with greenish reflections. The colour does not speak to the quality and authenticity of the final product. It may change over time according to the variety of olives, the degree of ripeness and the possible presence of leaves.