from the olive tree to the table

From the olive trees to the table, here we have the journey of our olives.

The Harvest

a traced production process

We only use Italian olives from a traced and supervised production process, hand-picked, using technological equipment which simulate the hand movement not to damage the plant and the fruit, in order to guarantee our products quality.

The pressing

within the first eight hours

Once collected, the olives are brought to the mill in drilled polythene boxes, which allow air to enter so that the temperature does not increase. The pressing is done within the first eight hours in order to avoid the fruit oxidation.

The kneading

the cold extraction phase

The kneading is carried out at a temperature between 20 and 27°, for a maximum of 30 minutes. This is the reason why it is called “cold extraction”. This phase allow the olive paste to reach a perfect temperature in which the paste natural enzymes become active.

Decantation

the last phase which give birth to our olive oil

In this phase, the paste goes through a decanter, which, thanks to the centrifugal force action, working at a controlled temperature, has the function to split the oil from the water and from the olives’ residues. At the end of the pressing, the extra-virgin olive oil is filtered by the process residues and stored in steel siloes inside chilled room and it is ready to be bottled.

Thanks to this selection of the best production process, between tradition and innovation, we guarantee an extra-virgin olive oil with intact beneficial properties and with a unique taste.

The origins of taste

the moment to taste
the extra-virgin olive oil
has come