Harvest and extraction
To produce a high quality extra virgin olive oil we choose the most beautiful olives from the hills around Rimini, where there is a suitable mild climate, thanks to the presence of the sea breeze. Ancient local cultivars like Correggiolo and Rossina give to our extra virgin olive oil its unique aroma and taste.
Extra Virgin Olive Oil since 1968
The olive harvest has to be carried out without lacerating the olive peel to avoid fungal attacks. The harvest is carried out by hand or with the help of shaker machines and nets raised off the ground.
The right maturation of the fruit is given by the green-dark colour of the olive peel. After the harvest the olives are quickly pressed (within 24-48 hours) at our high tech oil mill.
MODERN CONTINUOUS CYCLE OIL MILL
Let’s resume some of the main steps of the oil extraction in our MODERN CONTINUOUS CYCLE OIL MILL:
1 DEFOLIATION AND WASHING
2 CRUSHING BY STAINLESS STEEL HAMMER CRUSHER
Olives are crushed in fractions of seconds, with no risk of overheating.
3 MALAXATION WITH PROTOREATTORE
The olive paste is quickly reshuffled in order to get ready for the extraction of the oil. The temperature is carefully kept lower than 27°C.
4 TWO-PHASES EXTRACTION WITH LEOPARD DECANTER
Separation of the oil from the pulp and the pit. No add of water in the extraction process -> better aromas, better health benefits.
5 VERTICAL CENTRIFUGAL SEPARATORS
One final centrifugation to get a perfect product
6 COTTON FILTRATION.
7 STORAGE IN STAINLESS STEEL TANKS UNDER NITROGEN AT CONTROLLED TEMPERATURE
In order to keep the oil fresh and fragrant up to the next oil season.
A CHEMICAL ANALYSIS
Free fatty acidity (FFA) lower than 0,4%, far lower than the limit stated by the law (0,8%). Analysis are available on each page of our EVOOs.
E EXTRAECO, ROAD TO ZERO WASTE
All the byproducts of the olive oil extraction are reused as renewable sources of energy for a more sustainable economy.
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