La Lavorazione
Excellent Italian oil production starts with the continuous care of the trees and the soil!
Our continuos attention is directed towards our olive groves, and finally in the right season, the tree production repays, year by year since generations, our continuos efforts and guarantees the excellence of our Italian olive oil which contains flavour and taste of our wonderful and sunny land.
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Our olives are picked up slightly in advance respect to their ripening. |
In this phase, the fruits reach the maximum olive oil content; besides, the product reaches the excellence in terms of nutrition and flavour properties. |
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When the olives arrive in the farm from the country, where the mill is installed, they are selected with care, separated from 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 picking of the olives. |
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 it doesn't cause any alteration of the most delicate and fragile chemical component of the olive oil). In this phase, the little olive oil drops enter in contact with other drops in the compound. |
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The last operation to obtain the olive oil is the centrifugation. During mechanical centrifugation, the complete separation among the olive oil, the vegetation water and the pomace is achieved. |
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When the olive oil comes out from the centrifugal machine, it is tasted and analysed in an internal chemical laboratory. |
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Finally, within few hours, the olive oil is bottled using brown glass bottles. In this way the light cannot modify the excellent quality of our Olive Oil.
The Olio Claudio is now ready to be sold.