Production stages
ABC olive oil
From January until September the olive trees are subjected to many different processes: from the pruning in the winter months to the periodic workings of the land and the organic fertilization. The land is irrigated in the summer months and the plants are constantly watched to avoid attack of certain parasites that can affect the entire production.
In the months of October and November, the olives, which are now matured, begin to be harvested, exclusively by hand as millenary tradition dictates. They are then placed inside perforated boxes that allow good aeration of the product until they are transferred to the crusher.
The processing of the olives is decisive for obtaining a quality oil.
The process is long beginning with the pressing, where the olives are crushed by mechanical hammer crushers, giving a bitter and spicy flavour to the oil. They are then passed to the great, which chops the olives in a costant and controlled temperature never exceeding 27°C. This extraction system is called "cold", which will end with an oil that present a high density, intense green colour and scent and a palate characteristic that is unique to its kind.
After a few days of natural decantation, the oil is filtered, stored in stainless steel containers and preserved in a nitrogen atmosphere at constant temperature. All this is to ensure optimal conditions for preservation until bottling time.
Oil characteristics
Oil analysis
