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Our cultivar

Coratina

The typical native olive oil of the Apulia region, the source of an oil characterized by fruity, intense and great personality. Very low acidity and high content in polyphenols and tocopherols.

Peranzana

For the lovers of delicate and sweet olive oil, a well known and widespread variety throughout the national territory. It ripens early and is uniform, it tolerates the cold and is an excellent pollinator for the cultivar Coratina.

La bella di Cerignola, Peranzana and Nocellara

These are our olives. They have a firm and tasty pulp which makes them perfect to be preserved in brine and used for appetizers and hors d’oeuvres.

The processing stages

Collection

Our olives collection begins, depending on weather conditions, between mid-October and lasts until mid-November. This is a crucial moment because the way in which they are cultured, and the degree of maturation determines the quality of the oil so that it is not compromised. The harvesting by hand is the best method, although expensive and slow, because it guarantees the perfect integrity of the fruit.

Collection

Our olives collection begins, depending on weather conditions, between mid-October and lasts until mid-November. This is a crucial moment because the way in which they are cultured, and the degree of maturation determines the quality of the oil so that it is not compromised. The harvesting by hand is the best method, although expensive and slow, because it guarantees the perfect integrity of the fruit.

Transport and preparation

After the harvesting, the olives are transported to the mill within 3 hours. Here they are prepared to the phase of processing, that is, they are stored in special defoliated and washed containers. This step is particularly important because it helps to remove any impurities and to ensure the absolute cleanliness of the oil that will be produced.

Milling

A conveyor belt carries the olives in a hammer crusher. Its function is to break down the cell walls and to release the juices. In this way we form the so-called “oil paste”, and mass composed by a liquid part (oil and water) and a solid part (stones, peel and pulp), which fills with an intense perfume, all over the mill.

Milling

A conveyor belt carries the olives in a hammer crusher. Its function is to break down the cell walls and to release the juices. In this way we form the so-called “oil paste”, and mass composed by a liquid part (oil and water) and a solid part (stones, peel and pulp), which fills with an intense perfume, all over the mill.