The processing phases
THE OLIVE HARVEST
The operations of olive harvesting of the farm Agriolea start in the first days of October, because an early harvest allows to obtain a quality oil with olives harvested at the right degree of ripeness (phase of veraison).
The olives are harvested by hand or with mechanical facilitators, paying the utmost attention to preserve the integrity of the fruit that is transported to the mill, where the milling takes place within 12 hours.
The collection of olives from the tree is the only way to produce quality extra virgin olive oil, avoiding contact with the ground.
The process of oil extraction respects all the hygienic and sanitary measures useful to ensure food safety of the product, with a phase of pre-washing of the olives and defoliation, useful to have a clean fruit and free of impurities.
This phase consists of breaking the fruit, through the use of a knife crusher, which allows the release of droplets of oil and the formation of olive paste.
Subsequently, we move on to the phase of gramolatura, where it promotes a first union between the small drops of oil, a process useful to enhance the olfactory aspects of the future oil.
The last phase involves the extraction of the oil, with the final separation of the olive juice from the other components of the fruit (skin and stone) and a subsequent passage in a centrifugal separator to eliminate the micro-particles of water that remain bound to the oil.
EXTRA VIRGIN (STORAGE and PACKAGING)
Fundamental step to ensure a quality preservation of our oil is the filtration, to remove any suspended particles that with the passage of time can develop defects from the chemical point of view and / or organoleptic.
The preservation of the oil is very important, because in this phase it is necessary to keep away the enemies that over time can compromise the quality: light, air and heat. In addition, the storage of our oils takes place in an air-conditioned environment and through the use of stainless steel silos with the use of inert gas (argon) useful to ensure the absence of oxygen.
The bottling is done exclusively through the use of dark glass bottles that protect the oil from light.
After careful and accurate qualitative analysis from the chemical and organoleptic (tasting) point of view by means of external and accredited analysis laboratories, we can finally call our oil by its name: extra virgin olive oil.
Our oils originate from different varieties (cultivars) of olives, able to give rise to different sensory profiles, with intensity of fruity, bitter and spicy well defined.