Our method
From olive to oil
A path marked by precise gestures, delicate processing and rigorous controls. Every stage is designed to preserve the integrity of the raw material.
01
Arrival of the olives
Crates of hand-picked olives arrive at the warehouse within a few hours of harvest, to preserve the freshness and integrity of the fruit.
02
Selection by origin
Batches are distinguished by grove, variety and quality. Each “cru” retains its origin identity through all subsequent stages.
03
Defoliation
The olives pass through the defoliator, which removes leaves and plant residues, preparing them for the following stages.
04
Washing and crushing
A conveyor takes the olives to the washing machine, where they are cleaned of soil, dust and residues that could compromise the quality and flavour of the oil. The olives, stone included, are then crushed until a homogeneous paste is obtained.
05
Cold pressing
The resulting paste is slowly mixed inside the malaxers for about 20–40 minutes, at a controlled temperature below 27 °C. This process encourages the coalescence of the oil droplets and helps to preserve the aromas, polyphenols and fragrances of the raw material.
06
The extra virgin olive oil
Using dedicated centrifuges, the oil is separated from the water and the solid components of the paste. It is then stored at controlled temperature and bottled at the right moment, so as to preserve its freshness, quality and organoleptic characteristics.
