The average yield is

50


QUINTALS OF OIL

Obtained using only mechanical extraction,with malaxers that keep oxygen exposure to an absolute minimum,at a controlled temperature at around

23


DEGREES

The olives are harvested at the right stage of maturation and transferred to the mill within 4 hours using windowed crates; they stay in the olive receiving area for the time needed to reach a suitable temperature.
They are then immediately processed in order to achieve the best possible product, since the company has for some years owned its own olive mill which allows us to process the olives in complete autonomy.
The olives, once defoliated and well washed, arrive at the reception hopper, where a screw conveyor feeds the hammer mill.The resulting paste falls into the vertical malaxer below, where a special helical-shaped element mixes the paste.This is then sent to the decanter where the separation takes place: from one part, the oil comes out, from the other, water and the olive refuse.
The parts of the machine that come in contact with the product are in AISI 304 stainless steel or other material for food use, and during processing no industrial treatments are used.Right after extraction, the oil is filtered to remove mucilaginous and colloid substances, and it is later bottled on site.

DURING THE RESTING PHASE,IN WHICH THE OILIS LEFT IN THESTAINLESS STEEL TANKS,OUR PRODUCTIS PRESERVED IN STORAGE TANKSUNDER ARGON ATAN OPTIMAL TEMPERATURE.