Production steps
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- Production steps
All steps of production are carried out with the regular and constant observance of certain fundamental rules for the production of a superior quality extra virgin olive oil:
- Start of olive harvest: first week of October with olives that have not yet reached full ripeness and for this reason they have a lower yield but in return the oil extracted is more intense and rich in polyphenols;
- Collection mode: by hand with rakes and harvesters driven by batteries and an air compressor;
- Containers for the olive harvest: perforated boxes that allow the freshly picked olives to breathe;
- Milling time: transport in the same day to the mill of the olives harvested and milling within 24 hours from the harvest;
- Milling system: cold with temperature not exceeding 27 degrees;
- Storage: stainless steel silos with conical bottom with lid equipped with pneumatic float type “always full” to avoid contact with air and therefore prevent oil oxidation;


