Our production process

What are the differences between traditional and super-intensive olive groves?
Let’s discover them together.

Olive growing is highly characterized by cultivation techniques that come from the tradition but we are also experiencing an important turning point, in which we must necessarily take into account the innovations introduced; First of all, the super-intensive cultivation stands out, a cultivation model that differs from the traditional one in terms of method, yield and structure.

Traditional Olive Growing

Traditional Olive Growing Italy is one of the leading producers of high quality Extra Virgin Olive Oil. An excellence at the base of the Mediterranean diet whose production has very ancient origins. Most of the crops of our territory are traditional, that is to say:

– Around 300 trees per hectare

– high productivity per tree but low per hectare

– low mechanization

– high production costs

  Furthemore, the traditional olive groves spread very often over small areas, favouring a manual harvesting and control process with some help from technology.

Super-intensive olive growing

It is based on the example of the Spanish model, with the implementation of further quantifiable innovations in terms of yield, cost savings and efficiency. The differences of a super-intensive olive grove are substantial:

  • around 1,700 plants per hectare
  • reduced hair sizes
  • arrangement in parallel rows
  • use of pruning and harvesting machines that act on the production wall
  • precocious entry into production
  • medium productivity per tree but high per hectare

Super-intensive olive growing is therefore a cost-effective method capable of enhancing the quality of extra virgin olive oil.

Olives processing

Only if you have top quality, healthy and fresh olives, which are carefully picked and squeezed within few
hours, you can get a high quality product.
Once they have reached an intermediate stage of ripeness, the precious fruits are harvested and
immediately taken to the mill to be pressed in order to preserve its organoleptic characteristics.

Before the milling process, the olives are separated from twigs and leaves, washed and
then gently crushed inside a pitting machine in which 70% of the crushed kernels
are divided from the paste. The remaining 30% is transferred to the kneading-machine,
together with the paste obtained from the pressing, favouring an optimal kneading. The processing product remains there for about 40 minutes maintaining
a constant and always controlled temperature of 27 ° C (Cold extraction).

Subsequently, centrifugal extraction is carried out with the decanter, a machine in which
occurs the continuous separation of oil from vegetable water and olive pomace.
The Olives processing takes place in a two-phase continuous cycle system, which does not
use the addition of dilution water in order to avoid oil washout, retaining its most valuable aromatic parts, and operating at low temperatures to obtain a high quality product rich in polyphenols.

At this point, the body notes and fruity aroma are greater. The conservation of the oil is enhanced thanks to the polyphenols, excellent natural antioxidants, which are not dispersed in wastewater.
Finally, the oil is clarified using a separator which carries out a second centrifugation process so that the product obtained is as pure as possible.

The oil storage takes place in hermetically sealed stainless steel silos equipped with a nitrogen system for a better preservation, in a place at a specific controlled temperature.

End of the process

The olive oil is ready to be bottled and enrich your cooking!

The olive oil is ready to be bottled and enrich your cooking!