Our olives are harvested in the veraison phase in a specific period in October lasting about 10 days, when the olive contains the best organoleptic qualities and the oil extracted expresses the highest nutritional and pharmaceutical characteristics, while sacrificing the quantity extracted.
On the same day, the olives are pressed “cold” (maximum temperature 27 ° C.) and the oil, before being placed in the stainless steel tanks, is filtered from the impurities of the pressing. A sample is immediately taken and sent to Milan to the analysis laboratories for certification.
In the tanks – filled with nitrogen to avoid the oxidation processes generated by the contact between oxygen and the product – the oil remains for about 40 days to allow the residual suspended particles to settle on the conical bottom.
The oil is then packaged in strictly dark glass bottles – to protect the product from light – and closed with inviolable anti-topping caps to ensure the authenticity of the product and avoid possible fraud.
In this way the oil does not have any residue or impurities – factors that make the product rancid – and it can be consumed even after a long period of time, as long as it is stored in a cool and dry place, at a temperature between 10 and 20 degrees, away from light and heat sources.
Our extra virgin olive oil has acidity values always lower than 0.30% (the maximum legal value allowed to classify an oil as extra virgin olive oil is 0.80%), peroxides below 10 (max allowed 20), polyphenols always higher than 300 mg/kg.