The processing stages of olive oil are carried out in such a way as to retain the organoleptic properties, scent, color, flavor and aroma of the oil. You do not use hot water and operates at room temperature.
Collection. The olive harvest takes place when they are mature, with networks in the hair and beating or picking up by hand with rakes or olives (Abbacchiatura. Then the olives are harvested in the jute bags (about 1 ton) and make the mill , where I put in the washing tanks.
Cleaning . The washing step allows to separate Olives, dust, rocks, debris and any other foreign body.
Pressing . The olives subjected to wash are deposited in large circular tanks where you put the olives and make you pass the mill, two or three large granite wheels, crushing the fruit, giving about an hour later a thick pulp.
Scutching . Proceed to the continuous mixing of the olive paste in order to promote uniformity of drops of essential oil for the next stage of processing and the oil yield.
pressing. The flesh of the olives must be stirred, then spread on bagels round that are interspersed to metal discs, all entered on a central cylinder. This device is subjected to mechanical pressure and produces the fall of drops of oil with water.
separation. This phase of the process is aimed at separating the olive oil and impurities from the vegetable.
Storage . The last processing step consists in the conservation of the olive oil in containers. The containers themselves are placed in dark rooms and cool away from heat and light. After decanting natural olive oil is bottled and sold.
Extra virgin olive oil olive is obtained from olives by mechanical or other physical processes so that they do not cause deterioration of the oil and not subjected to any treatment other than the processing steps described. Excludes oils obtained using solvents or using adjuvants having a chemical or biochemical or re-esterification processes and any mixture of oil otherwise.
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