Olive oil production

Olive oil is one of the most precious a Made in Italy product. Rich in nutrients essential for our health and tasty seasoning for our plates, olive oil has always been a leader on the table.
The finest olive oils are obtained by cold pressing, a process which is divided into five main phases, by it is obtained a refined olive oil:

• Cleaning
• Milling or crushing
• kneading
• Squeezing
• Separation

Cleaning: the olives must be free of any impurities and thus free from soil, leaves and anything that may damage the organoleptic characteristics. For this reason, the olives are placed on the suction machines and washing.

Pressing: the olives are pressed with mechanical equipment, through crushers hammer or rotating disks that reduce broken olives, including the pit. Following this process we obtain the olive paste.

Kneading: by kneading the olive paste is stirred continuously, promoting the formation of larger oil droplets that detach easily from the solid part. If no heat is given we have the cold pressing.

Pressing: is the real phase of oil extraction that allows the separation of marc, vegetable water and oil.

Separation: using the specific gravity system, the extra virgin olive oil is separated from the water. The oil produced is not crystal clear, but opaque and cloudy, although edible. Before to be consumed it is necessary a rest period of several months.