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STORAGE Olives must be kept in well aerated and cool places, away from the light and the heat.
GRINDING within 48 hours, to get a homogeneous paste. Olives are kneaded through the machine or the grindstone.
REMOVAL OF LEAVES An excessive presence of leaves confers a strong bitter-tasting to the olive oil.
WASHING Olives must be washed before to be worked, to obviate the unpleasant taste of ground.
MIXING (“ gramolatura”) The olives’ paste is moved to facilitate the flow of the oil.
EXTRACTION OF OILY MOUT
- Discontinuous process : oils obtained by pressure are rich of phenolic components.
- Continuous process with decanter : (the decanter is a horizontal cylinder wherein the pate of olives enters and turns at 6000 rev, to separate oil from the rest). Oils are particularly colourful, rich of aromas and mucilaginous substances. The almost immediate separation of oil from water gives to these oils the typical contents and colour of the chlorophyll, maintaining the same features of the fruit.
SEPARATION OF OIL It serves to separate water of vegetation, mucilages and the rests of pate from oil. This process is made through centrifugal separators.
STORAGE and BOTTLE-FILLING Oil must be conserved in dry places, away from the light and the heat to obviate violent processes of oxidation..
The impoverished oil of mucilages, colours and phenolic components becomes less and less protected towards the oxidations. That’s because we recommend to our clients to consume any filtered oil.
The extra virgin olive oil behaves such as a bath sponge because it absorbs all the smells present in the storage space.
