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Our olive trees


With an average age of 40 years, our olive trees are cultivated in a completely traditional way, using only the best natural fertilizers. The warm temperatures in summer combined with the winds coming from the sea create the perfect combination for an oil of exceptional quality.

COLLECTION

The harvest of our beloved olive trees takes place in the second half of September and lasts until the end of December. Just like our grandparents did, the harvest is carried out with completely traditional techniques. collecting only with the aid of electric machines, rakes and ladders. All this to respect the olive tree as much as possible without causing damage to the branches.

The oil mill

Born in 1950 and subsequently taken over by Alberto Galluffo, undergoing a transformation from stone mill to modern mill, he has always preferred to focus on quality rather than quantity. This is demonstrated by the award won in 2001 as the best oil mill in Italy. Within 24 hours of harvesting, the olives are taken to the mill to be ground in a continuous cold cycle, and exclusively with mechanical procedures.

ALL STAGES

DERAMIFOLIATION

The process consists in removing all the leaves and branches from the olive using a strong jet of air.











Wash

After being separated from stones, leaves and branches the olives by means of a conveyor belt, they enter the mill and thanks to the use of jets of water and a vibrating sieve they are cleaned of any residues or earth.

Crushing and kneading

The olives are subsequently introduced thanks to the use of an elevator inside the disc and hammer crushers, which, turning at different speeds, crush the olive and reduce it to a pulp. The paste moves into the kneaders where it will stay for about 45 minutes at a temperature not exceeding 26 degrees Celsius.

DECANTER

Once kneaded, the paste enters the decanter combined with the water and it is precisely here that thanks to the centrifugal force and a vibrating sieve, the water is separated from the oil and from the solid part of the olive.

Separation

The separator in its functions, by specific weight separates the oil from any residual water, making the finished product come out.






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