PRODUCTION STAGES

Defoliation is the first process carried out on the olives; it consists of removing branches and leaves from the mass of olives to be processed. It is performed using a machine that vacuums and removes the leaves from the olives. During this process, it is essential that the olives do not receive excessive impact and that the drupe remains intact.

The mass of olives continuously reaches a washing station via a conveyor belt, where a flow of running water cleans the olives along their path. The machine also features specific sprayers essential for removing small traces of soil that may remain attached to the olives.

Following the washing, the olives proceed to grinding. This always takes place within 24 hours of the olive harvest. The stone mill crushing system is the oldest method used. The mechanism is driven by the rotation of one or more stone wheels on the mass of olives. These wheels crush the olives, causing the juices to be released.

The olives flow into a steel machine with toothed discs that rotate to grind and mince the olives.

Malaxation is a fundamental stage for the subsequent extraction of oil from the olive paste. This process allows the olive paste to be mixed at up to 25–27°C, reaching the ideal temperature at which the natural enzymes in the paste are fully activated to allow the oil droplets to aggregate and facilitate extraction. The malaxer consists of a semicircular stainless steel tank; inside, a central axis equipped with converging blades rotates to move the paste and ensure a uniform temperature. Malaxation times are approximately 30 minutes.

This is the oldest technique used for extracting the oily must. Pressing occurs through mechanical pressure; the paste is spread onto fiber discs, known as “fiscoli,” which are placed against stainless steel discs, creating a column formed by the “fiscoli” and the steel discs. Subsequently, the trolley with the discs is placed under a hydraulic press, where pressure causes the liquid oily component (oily must)—namely oil and vegetation water—to be released. The solid part that remains attached to the “fiscoli” after pressing is called pomace. In short, traditional pressing is more labor-intensive than the continuous pressing system, but at the same time, it reduces the mechanical stress on the fruit, favoring organoleptic characteristics that differ from oil obtained through the continuous system.

With modern extraction, known as the continuous cycle, the oily must is separated from the pomace (solid part) through centrifugation using a decanter—an extraction machine that separates the two elements through speed. This method offers savings in terms of processing and time for the final result.

The liquid component (oily must) obtained from both traditional pressing and modern extraction is fed into a vertical centrifugal machine (separator) which, by exploiting the lighter specific gravity of the oil, separates it from the water. The oil obtained in this way is called raw oil (unfiltered), which is already ready for consumption. A further additional stage is filtering, which turns the raw (cloudy) oil into clear, bright oil. In the past, filtering was done through decantation and racking.

Once obtained from pressing, the oil is stored in steel tanks using nitrogen for preservation and is then packaged in 0.50 L / 0.75 L / 1 L bottle formats and 5 L tin formats.

CONTROLLED TRACEABILITY SYSTEM

We have always believed in the principles of organic farming, obtaining “organic farming” product certification as early as 1992—the first certificate in Emilia-Romagna and the seventh in Italy.