Excellent Italian oil production starts with the continuous care of the trees and the ground!
Our continuos attention is directed towards our olive groves, and finally in the right season, the trees production repays, year by year since generations, our continuos efforts and guarantee the excellence of our Italian olive oil which contains flavour and taste of our wonderful and sunny land.

Our olives are picked up, in a short advance respect to their ripening.

In this phase, the fruits reaches the maximum olive oil content; besides, the product reaches the excellence in terms of nutrition and flavour properties.

When the olives arrive in the farm from the country, where the mill is installed, they are selected with care, separated form the leafs and washed.
At this point the transformation process starts with the grinding and the olives are transformed in an homogenous compound.
The grinding starts within 6 hours from the olives picking.

After the grinding, following a traditional oil production method, starts a phase which consists in a continuous and slow mixing of the grinded olives compound.
This mixing, in accordance with the traditional "cold method" is performed at 28 - 30 °C (this temperature is ideal because does not cause alteration of the most delicate and fragile chemical component of the olive oil).
In this phase, the olive oil little drops extends entering in contact with other drops in the compound.

The last operation to obtain the olive oil, is the centrifugation. During mechanical centrifugation, the complete separation between the olive oil the curing water and the oil cake is achieved.

When the olive oil comes out from the centrifugal machine, it is tasted and analysed from an internal chemical laboratory.

Finally, within few hours, the olive oil is bottled. Also in this final phase our attention and care is complete, in fact the container are brown glass bottles and in this way the light can not modify the excellent quality of just product Italian Claudio Olive Oil.