HARVESTING THE OLIVES
The olives are usually collected between October and the end of Novemeber by using machines with vibrating tong that shakes the olives from the branches. The exact harvesting moment depends on the level of maturation of the olives, and it usually happens right after the beginning of the repening, when the colour of the olives turns from green to yellow. In this phenological phase the biophenols (natural antioxidants) are present in great quantity.
The ideal harvesting period is when the olive is at its best of organoleptic properties and has a good presence of biophenols. This whole process is also influenced by the weather, therefore the exact moment changes every year.
As soon as the olives are collected they are brought to an oil mill at 5 km distance. This mill has been active since 1931 and now manages 160 hectarias and exclusively produces high quality extravirgin olive oil certified DOP Lametia.
The first step in the oil extraction process is cleaning the olives. The second step is crushing the olives into a paste. The purpose of crushing is to tear the flesh cells to facilitate the release of the oil from the vacuoles. The next step consists in separating the oil from the rest of the olive components usually done by centrifugation.
The extraction of extra virgin is done only by mechanical means.
STORAGE AND BOTTLING
The oil is stored in stainless steel tanks in our warehouse and left there for some time to allow any residual to sinkto the bottom.
Every two months the oil is bottled and packaged to be then distributed within 3-6 months.