The Processing Phases
The Olive Groves:
The oil we produce comes exclusively from our olive groves.
Le olivete
Harvesting:
Harvesting is done manually with the aid of electric harvesters and large nets.
La raccolta
The Unloading:
The olives that arrive at the mill are processed within 12/24 hours of arrival.
Lo scarico
The leaf remover:
Through the leaf remover the olives are cleaned of leaves, branches and other impurities.
Il deramifogliatore
The washing:
At this point the washing process begins. Through a conveyor belt the olives are washed and cleaned of the last leaves.
Il lavaggio
The crushing:
The olives are crushed until a coarse paste is obtained which contains peel, pulp and stones. They are crushed at low revolutions (1200 rpm) with a double-grid hammer crusher.
La frangitura
The kneading:
It is one of the fundamental steps in oil production. In this phase a "paste" is obtained which is processed in vats at a controlled temperature (25 degrees). Here begins the process of separating the oil from the rest of the olive.
La gramolatura
The extractor:
With the centrifuge process (3500 rpm) the extractor separates the dough into 3 parts: solid (pomace), water and oil.
L'estrattore
The separator:
This is the last stage of processing, during which the separator (7000 rpm) cleans the oil from residual impurities.
Il separatore
Storage:
The oil is stored in stainless steel containers
away from light in a temperature-controlled room.
Lo stoccaggio