La frangitura
The freshly picked olives arrive at the nearest olive oil mill, where they’re processed the same day as to not compromise any property of the raw material.
The process in the olive oil mill begins with cleaning operations:
Defoliation: removing any leaves;
Cleaning: removing of any foreign bodies;
Washing: through the use of specific “washing machines”, the olives are delicately washed so they’re perfectly ready for the next steps;
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Now that the olives are clean it’s time for the milling, this process allows us to obtain what we call “oil paste”, which involves the use of a hammer crusher that breaks the cellular walls and membranes of the pulp and kernels leaving a set of oil and olive residues.
The oil paste then goes through to the next step, the kneading, thanks to a machine that drives slow movements and allows us to separate the solid part and the water from the olive oil; it’s a process that’s called “thermo-conditioned”, because it is influenced by temperature.
After the kneading, we move on to extraction and separation, two operations that allow us to eliminate any trace of water through specific centrifuges.
In order to maintain all the properties, the flavour and aroma of the oil, during this phase we maintain a constant temperature which is below 27 ºC, this condition allows us to value our organic extra virgin olive oil with the label “cold-pressed“.
Finally, our oil goes through the filtering phase to eliminate any last residues and then goes directly to the packaging step, where it’s in bottles and cans in a controlled atmosphere to protect it from light, air and heat.
The oil is now ready to be enjoyed in a thousand ways!
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