Our quality
Our Quality
There are the three fundamental characteristics that make our extra virgin olive authentic, distinctive and dynamic *. Our mill aiming to produce a quality extra virgin olive oil adheres throughout all stages of processing and storage to a personal handbook, essential to preserve all the constituents guarantors of nutritional and organoleptic properties of food:
- Strict control of the olives;
- Collection of fruit to ripeness;
Olive harvest from the tree with stripping and beating down on networks (no olives harvested from the ground); - Selected varieties of olives;
- Storage of olives in perforated crates and stored in a cool and breezy;
- Cleaning olives with defoliation and removal of impurities
- Pressing of the olives within 48 hours of picking them up;
- Extraction of extra virgin olive oil exclusively by mechanical and physical, at a temperature below 27 ° C (cold
- extraction);
- Storage of extra virgin olive oil in a suitable environment (cool, dry place away from light and heat).
Both the olive harvest that the extraction time are decisive for the classification and the final quality of extra virgin olive oil. In addition, the method of pressing, kneading temperature and type of influence the sensory profile of decanter.
* Authentic: because there are no substances foreign to his nature
Characteristic: because it was obtained only from olives of the geographic area typical DOP Terra di Bari
Dynamic: it is always in line with the evolution of scientific and technological knowledge, and with the consumer's needs.
