Productive Trial
Transforming olives into the oil involves several different procedures. To yield oil of extra virgin quality, every moment of the transformation must be monitored. Any error in any phase of the workmanship interferes with the quality of the product.
Harvest |
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Harvesting is made exclusively by hand, helped with wooden ladders, nets for collecting olives and a tool (sprucaturu) to pick them from the olive tree. Once they have been harvested, they pass directly in oil-mills, that in the Age of Messapi were hollow in "Leccese" stone (frantoi ipogei) directly in the fields. |
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Defoliation and washing |
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One of the first steps in the process involves the washing of the olives. It is important to eliminate any trace of leaves and sprigs from the harvest, as well as traces of dirt and earth for those olives collected from the ground. |
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Crushing |
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During the pressing, marble or granite millstones produce a strong laceration of the pulp, the core, and the peel. This allows a product of good consistency. |
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Braking |
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Following the pressing, the pressings are kept at a temperature of 24 - 27 degrees centigrade to allow for a positive enzyme action. |
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Extraction |
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The next step involves separation of the mixture by centrifusion. Only a careful process of continuous centrifusion results in a product that is sufficient in quality to be deemed EXTRA VIRGIN |
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Finished products |
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History of Olive-oil
The olive tree originated in the Middle East region and expanded west along the Mediterranean. The plant is entwined with the history of man and is a symbol of peace. This "tree of life" is now characteristic of the agricultural landscape of Salento.
The Puglia region provides an ideal climate for the growth of olives..