The harvest is that delicate moment when it’s finally possible to pick the fruits obtained through prior careful tilling of the soil and the pruning of the trees, which takes place in February by skilled hands who perform careful techniques handed down from generation to generation.
Beginning around the 20th of September and throughout October, the harvest can stretch until the end of November and beyond depending on the climatic conditions and the quantity of olives. To ensure that the quality of the olive oil is not compromised, the harvest always takes place during what is considered the ideal time according to the variety and altitude of the olive groves.
The best olives are picked by hand and cold pressed to become olive oil in the modern olive oil mill within four hours.
After the harvest, the olives are transported to the olive oil mill in special perforated baskets that safeguard their properties. Here, they are prepared for milling, cleaned with cold water, and passed onto vibrating grates to eliminate all impurities.
Turning the olives into olive oil takes place in three stages: crushing, kneading and extraction. In our Vitone V4 continuous cycle system, the first phase is carried out by a hammer crusher, which violently crushes the olives on a perforated cylinder, reducing them to a paste.
Then, through kneading, the olive paste is crushed and refined to a uniform consistency to prepare for the extraction. During extraction, it is passed into a centrifuge called decanter. During all these stages, special care is taken so that the temperature never exceeds 27 ° C.
Only through this method can a true cold-pressed olive oil be obtained.
Finally, after a few days of natural settling, filtration takes place.
Once filtered, to preserve the olive oil’s qualities, it is stored in stainless steel containers under nitrogen, and maintained at a constant temperature until bottled. Bottling always takes place under a nitrogen atmosphere, ensuring the best product storage conditions.