Production

The olive harvest The olive harvest takes place strictly by hand, through the so-called "brucatura", which always remains the best method, even if the most expensive. The olives are harvested in the initial stage of maturation and immediately delivered to the semi-underground oil mill, to obtain a "viride" extra virgin olive oil from cold pressing. Olive pressing The fresh olives collected and delivered are crushed and transformed into paste with heavy stone wheels (mills), as in ancient times, unlike modern technology, in order to maintain the natural viscosity of the extra virgin olive oil unaltered. Kneading Kneading has the task of amalgamating the oily paste, giving it the ideal temperature for the subsequent squeezing phase, until the oil naturally emerges. At this point the kneaded paste is distributed in layers on circular diaphragms, called "fiscoli", which, superimposed on each other, constitute the tower already ready for the further pressing phase. Pressing During the pressing phase, hydraulic presses slowly squeeze the oily mass. The extracted liquid, composed of virgin olive oil and vegetation water, also requires separation: a very important and delicate phase. Separation Separation is a very delicate and important phase: it is carried out by cutting by hand or by natural surfacing, in order to maintain the viscosity of the food. This is how the “must” of extra virgin olive oil – Fior di Frutto” is born. A raw and unfiltered whole oil with a bitter and spicy taste, rich in polyphenols, natural antioxidants. Stowage The must extra virgin olive oil obtained requires initial stowage for decantation and natural maturation. The stowage takes place in cisterns carved out of rock, underground, to allow slow leavening-maturation, at a constant natural temperature, keeping the food away from sources of air, light and heat. Decanting occurs naturally and can be prolonged depending on the needs of the product characteristics.