Welcome to the heart of our oil mill, where the passion for olives meets the tradition of Garda. Every drop of our extra virgin olive oil is the result of an art handed down from generation to generation.
We invite you to discover our meticulous production process, step by step, which transforms the olive into a golden nectar, rich in flavor and history:
Once the olives have reached the optimal level of ripeness (normally starting from the second half of October), they are harvested using oscillating tools (beaters). After which, with the help of nets positioned on the ground, the olives are grouped into various boxes and then taken to the mill to be pressed.
To guarantee excellent quality of the final product, our olives are harvested and brought to the mill on the same day.
After taking them to the oil mill, the olives are defoliated and washed. First, the remaining leaves and twigs are removed using a vacuum cleaner, then the olives are washed in a tank to eliminate any residual dirt.
Defoliation and washing represent a very important process for the phase productive, as they guarantee working with a clean product free of foreign bodies.
At this point the first real phase of oil extraction begins: pressing. During this process the olives end up inside a crusher which breaks the fruit until a dense, oily and brown paste is obtained.
Subsequently, through the use of tubes, the paste is transferred inside several hermetically sealed stainless steel tanks.
Now the kneading phase begins, which consists in mixing the newly obtained paste. During this process the paste is heated until it reaches the optimal temperatures that allow water and oil to be separated as best as possible, without ever exceeding 27° C, the temperature within which it is possible to obtain a "cold extracted" oil.
This serves to guarantee that the product preserves all the organoleptic properties of the fruit from which it is extracted unaltered, ensuring an Extra Virgin Olive Oil of absolute quality.
After the paste has been heated, the solid part is separated from the liquid part using a decanter. In this way we will obtain a liquid composed of both oil and vegetation water. This liquid will then be passed into a centrifuge which will separate the oil from the water, extracting the finished product.
At this point the Extra Virgin Olive Oil is ready and can be brought to the table and enjoyed .
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