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Our cultivar

Coratina

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

Leccino

For the lovers of olive oil delicate and sweet, a very 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.

The beautiful of Cerignola, Peranzana, Nocellara

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.

Kneading

The dough is mixed inside of the steel tanks, these kneaders, with the aim to break the emulsion between oil and water and to facilitate separation in the next step. To heat the pasta over 35° C increases the quantitative yield, but results a lowering of quality. For this reason, the kneading made on olive oil pasta of Oilalà occurs at a temperature of about 23°C.

Extraction and separation

The pasta is put in the Decanter. Vegetation water, olive oil and pomace are separated. The vegetation water and the olive oil are filtered and separated in two different containers. The pomace, generally moist and oily, is carried to the outside of the building. Olive oil and vegetation water are then further filtered and separated in the so-called “Separator” and the precious “green gold” is deposited in the appropriate containers.

Extraction and separation

The pasta is put in the Decanter. Vegetation water, olive oil and pomace are separated. The vegetation water and the olive oil are filtered and separated in two different containers. The pomace, generally moist and oily, is carried to the outside of the building. Olive oil and vegetation water are then further filtered and separated in the so-called “Separator” and the precious “green gold” is deposited in the appropriate containers.

Filtering and bottling

Containers in stainless steel 18/10, are arranged in dark and cool rooms, away from sources of heat and light, and subjected to the usual checks of the laboratory. Immediately after the separation in the mill, the extra virgin olive oil is immediately filtered to remove all natural impurities and sediment, which will be used to oxidize the oil more rapidly. After all these precious and careful steps, Oilalà oils are bottled and shipped all over the world to our loyal customers houses and in the kitchens of the best international chefs.

Innovation

• We collect our olives when they are still green, we take great care during the harvest in order not to damage or dent them. As much healthy and green is an olive, so much more tasty and fragrant will be the oil.

We bring the olives to the mill for pressing within 3 hours from collection. We cancel this way the problem of oxidation and the rancidity of olive oil.

Our precious olives are pressed with cutting-edge machinery, produced by the company Mori Tem, a leader in the production of the Mills of top of the range. These machines include the investment, full-bodied and lower the yield of production by increasing the quality. Only few manufacturers have this type of machinery on the Italian territory.