Italian Extra virgin Olive Oil Delicate Extravirgin Italian Olive Oil.
– The “Delicate” Olive Oil has soft notes with a milder flavor suitable for both sea and lake fish, white meats and salads.
Available in bottles of 250 – 500 ml / can of 2-3-5 liters / bag in boxes of 3 to 5 liters.
The different type of Olives ( said “Cultivar”) have different organoleptic characteristics. Carefully studying the maturation of this type of olives I have made 3 selections, so every dish will have the most appropriate oil to be enhanced: decisive, delicate, biologic.
FROM OLIVE TO OIL
the olive’s journey
THE HARVEST: takes place in a very short period between the end of October and the first half of November, in order to harvest the fruit at the right stage of ripeness.
The harvest is both manually and mechanically effected by facilitators that shake the branches with an oscillating movement.
Once the olives fall on the network, those are collected and placed in crates which are then transported to the oil mill where the process begins, rigorously made cold (o rigorously cold pressing).
After a careful control, the olives are moved to the oil mill to be weighed.
The olives are then paid into the hopper and are placed in the machinery that removes leaves and branches that could confer that taste “harsh-woody”.
The olives pass then into the washing machine, that eliminates the impurities.
Later the fruits pass to the frangitore, where begins the real phase of extraction, where the olives are crushed in a very short time.
It passes to the malaxation, which has the aim to break the oil-water emulsion that is produced during the crushing of the fruits and promote the compaction of the oil droplets in larger diameter droplets.
At the end, the olive paste is poured into the decanter, which performs the final separation between oil and pomace.
The oil is before stored in stainless steel tanks and then put in a special room, where also happens bottling.