Harvesting

This phase constitutes one of the key moments of the entire production cycle because a proper choice of the harvesting period will affect the chemical and organoleptic qualities of the oil later produced. It is thus necessary to plan ahead the harvesting period as well as to choose the most appropriate methods and means of collection and the most suitable containers for transport. It is fundamental to shorten as much as possible the time going from harvesting and transport to olives processing.

We are very careful to track the period of olives ripening. The harvest begins in the second half of October, when their color is green / brownish, and depending on the cultivar, it continues throughout the month of November. The olives are picked from the trees using shaking machines and/or manually to avoid bruising the fruits and thus delivering them to the the mill as intact as possible.

During the transport, the crop is placed in perforated boxes, with a capacity of about 35kg or 3ql, so as to ensure proper ventilation. Finally, the transfer of the olives from the lands to our mill is executed several times a day in order to guarantee a prompt processing.

Olives processing

The 6 phases of the transformation

1.Storage

The collected olives are placed in windowed plastic boxes or in plastic containers
of the capacity of about 3 quintals, in order to allow a good ventilation.
Furthermore in order to avoid fermentation, stored olives are promptly pressed,
possibly within 24 hours from the harvest.

2.Post-harvest cleansing

Olives cleansing is a fundamental operation in order to obtain high quality oil. In
this phase, all solid sediments such as leaves, pebbles and remains of soil are
washed away. If this phase is not carried out properly, their presence could give
EVO oil strong and undesirable flavors.

3.Milling and trimming

Olives go through the loading hopper into a stone mill, called “molazza” or “frantoio”. The millstone keeps milling the olives for a variable time, from 5 to 10 minutes, depending on the degree of ripeness or the type of cultivar. Since the use of the grinder only does not produce a homogeneous dough, the grinding is completed by passing olives through a dough finisher to trim them.

4.Kneading

This phase has the purpose of breaking the oil/water emulsion and letting oil
particles aggregate by constantly mixing the olive paste at a controlled
temperature of around 26 °. It is indeed necessary to avoid an excessive heating
of the paste because this could modify the organoleptic characteristics of the oil.

5.Extraction in centrifuge

During the centrifugal extraction phase, the olive paste is injected into the
so-called “horizontal axis decanter (spinner)” where oil, water and pomace
separate immediately, due to their different specific weight. These are then
discharged into three different sites.

6.Separation

The obtained oil is finally treated by a centrifuge with vertical axes (called separator) in order to
separate the obtained oil from the remaining water and solid residues. At the end of this process, the
obtained extra virgin olive oil is deposited in dark glass or stainless steel containers, to protect it from
air and light (oil’s worst enemies) which would cause oxidation. For a correct conservation, temperature
is always kept at 12/15 degrees centigrade in our warehouses.

Packaging

Before reaching the final consumer, the final stage of oil production is
carried out: packaging .

After storing our extra virgin olive oil at constant temperature in large steel tanks that help preserve it from its worst enemies (light and oxygen), we bottle our EVO oil in dark glass bottles or in various cans using pneumatic fillers / dosers. Our company carries out this operation periodically, depending on the request, so as to provide customers with a product that is always fresh and fragrant throughout the year.

by Cosimo Vitale & C. s.a.s
P.IVA 00038180774

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