“BIO Extra Virgin Olive Oil”
Our family-run organic farm is mainly focused on the production of organic extra virgin olive oil. The small scale of the olive grove and a relatively limited harvest allow us to be very careful and rigorous in the cultivation of our olive trees, from the pruning to the collecting and processing by hand, caring for the right ripening point of the fruit and choosing the best mill.
We have selected and planted indigenous varieties of trees, in order to obtain a final product of high quality, balanced in taste and color. Our grove consists of three plots, that differ in altitude and sun exposure of the olive trees, as well as age and cultivation.
From the Olive to the Oil...
The olive harvest takes place in autumn, on different dates, depending on the weather conditions and the ripeness grade of the fruit. In order to obtain a high-quality oil, a few simple rules must be followed. Fundamentally important is carrying out the process in the shortest possible time, to reduce sourness and oxidation levels to a minimum.
After the harvest the olive leaves have to be removed and the fruits washed, before they are taken to the hammer-mill, where they are crushed to a paste consisting of oil, water and solid parts. In the following phase, the "gramolatura", the oil is separated from the paste. This process must be carried out within 30 minutes, at temperatures under 27°C. The final separation consists of pouring the oil into a decanter and vertical device, where the last solid residue is removed through centrifugal force.
The fresh oil is then stored at the farm in stainless containers at a temperature of 16° C.
Later, a chemical and physical test of the oil will determine its sourness degree, its polyphenol content and the amount of peroxides. Through a panel test the oil will also be analyzed in its organoleptic qualities.
After this long procedure, our precious product is ready to be packed and sold. At last our olives have become Organic Extra Virgin Olive Oil.