High Quality,
High Technology

Raccogliamo le olive in cassette da 25 chili per non rovinarle.
Solitamente si usano cassoni 10 volte più grandi.

The olives are defoliated and washed with water at 5°C to cool the paste.

Le trasportiamo in frantoio con un furgone isotermico, che ci permette di mantenere la loro temperatura a 15°, evitando così che si surriscaldino e si rovinino a causa delle alte temperature dovute al cambiamento climatico.

Within six hours of harvesting, we initiate the milling process, injecting oxygen to stimulate lipoxidase for aroma creation.

The paste is processed at a maximum temperature of 19-20°C and then transferred to the malaxer, where the process to separate the water from the oil takes place.

The paste is processed in airtight vertical malaxers to prevent oil oxidation and the accumulation of old paste residues in the malaxer.

Finally, the oil is immediately filtered using cellulose sheets.

The storage and bottling phase takes place under nitrogen, which ensures greater safety during preservation and prevents oxidation.