From our Olive Yard to your Plate
From our Olive Yard ...
Our olive groves, surrounded by ancient dry stone walls and spread across characteristic hilly areas, house majestic centuries-old trees of the Monocultivar Taggiasca variety.
Thanks to the unique combination of altitudes, exposures, and microclimates, the olives ripen at different times, allowing for a harvest that extends from November to February.
During this long period, the harvest consists of both green and black olives, which reflect different stages of ripening.
Early harvested olives produce oils with a pronounced character, featuring green, bitter, and spicy fruity notes, while olives harvested at a later ripeness result in softer oils with a ripe and delicate fruitiness.
To reach the highest branches, which can be more than 10 metres, we use electric shaking machines, while the olives are harvested by hand onto underlying nets.
Once they have been stripped of leaves and carefully placed in baskets, the olives are quickly transported to the olive mill to preserve their freshness and prevent any oxidation process, ensuring an excellent quality of our oil.
... to your Plate
Once arrived at the mill (Frantoio), the olives are weighed, stripped of leaves again, and carefully washed to remove any remaining impurities. They are then subjected to grinding, where the granite mills (molazze) turn them into a homogeneous paste, preserving the harmony of the natural flavour.
For the extraction, the olive paste is processed in the stone mills, machines that gently knead to promote the agglomeration (coalescence) of the oil particles that have broken down during grinding. This phase is essential to optimise the yield and to appreciate the organoleptic qualities of the product.
The extraction is carried out by means of centrifugation, a two-phase process: first, the emulsion of water and oil is separated from the solid part, then the oil is separated from the remaining water by utilising the different densities of the liquids.
The end result is an extra virgin olive oil that is ready for consumption, pure and rich in its valuable organoleptic properties.
