The oil extra virgin of olive is absolutely a natural product, and thanks to the characteristic nutrizionalis and possessed organolettiche he is a fundamental element in the Mediterranean diet. Of fact, the scientific search has shown the positive role that the oil ex. ver. it develops in the metabolism of the digestion, in the feeding of his child, in the illnesses of the liver, in those cardiocircolatories and in the arteriosclerosis. Thanks to his particular composition of the fat acids, the oil extra virgin favors the diminution of the level of the bad cholesterol and raises the level of the good cholesterol. Besides it doesn't need to forget the pleasure to always taste a product rich in aromas and different and interesting tastes. Everything this is valid if the oil extra virgin is of high quality. Shortly we want to make to know the whole job and the passion that there is behind a drop of oil beginning from the cultivation of the young seedlings up to the workmanship of the olives.

To realize a specialized olive-grove is begun with to put to abode young seedlings. The techniques of reproduction are different, but it are fundamental to choose engaged plants with the variety that more it suits him for the territory. To realize a specialized olive-grove is begun with to put to abode young seedlings. The techniques of reproduction are different, but it are fundamental to choose engaged plants with the variety that more it suits him for the territory.

The ulivo is a plant that begins to produce the fruits since young age, but it needs to wait at least 25-30 years to have a reasonable production: 40-60 kg of olives for plant. The cycle of production of every year begins with the pruning in the winter months, that he must be performs from experienced hands.

Flowering: it happens in May, the plants cover him from a mantle of flowers, so much that from far oil him, they assume you the aspect of a cloud color it cremates.

Allegaggione: even if the flowers are numerous, only a small part of them you are pollened and they produce the fruit. very important for a good allegaggiones are the meteorological conditions (dry and ventilated with temperature around 15°C).

In the summer months the fruit grows in regular way, only in case of drought, thin to reach the month of September to begin the phase of maturation.

The phase of harvest dresses again a lot of importance and he must have effected in the times and in the opportune ways, since if incorrectly performed it jeopardizes in everything or partly the integrity of the final product. To pick up to the correct point of maturation, to avoid the most possible bruises to the fruit, to transport the olives in well airy containers it is the first footstep not to alter the qualities of the present oil inside the olive. The epoch of harvest influence deeply the characteristic organolettiches and nutrition of the oils, for this we worry it about to drive the producers in to begin the harvest in the correct period.

Already from many years we use cassettes and airy containers for the moviment of the olives, from the fields to our crusher. Essential condition is the brevity of the time that intervenes among the detachment of the fruit from the plant and the beginning of the workmanship (only few times).

And possible that the olives are accompanied from material extraneous (leaves, sprigs, etc.) that they would contribute to bring odors and extraneous tastes, therefore the first phase of workmanship in the crusher is the defogliatura.

It follows the frangitura: the peel, the pulp and the core are reduced in pasta.

To the break it follows the gramolatura that consists in a delicate, continuous and prolonged remixing of the oily pasta. This operation makes him necessary to facilitate the aggregation of the lower case letters droplets it dispersed in the pasta. After few minutes he seen to appear on the surface the oil on the pasta.

The extraction with centrifuge brings to the definitive separation of the three components of the pasta: oil, water of vegetation and solid residues (sansa).

From the final centrifuge of it nearly gets the clean oil ready to be consumed. Normally a further filtration is necessary with absorbent cotton to still get further the microscopic particles of pulp and water present in suspension in the oil. essential Operation before the manufacture, to avoid deposits on the fund.

To slow down the more possible the inevitable aging of the oil needs to preserve him: to the shelter from the light, to the shelter from the heat (ideal 13-18 degrees) avoiding to leave containers halved for long time