OUR METHOD

We control what matters

To make the taste understandable.

Every stage is designed to reduce variables and ensure balance, cleanliness, and recognisability.
We leave nothing to chance.

THE TERRITORY, OUR STARTING POINT

Montalbano
Tuscany - Italy

Altitude 150-400m
Temperature range
Clay-limestone soil
Varieties: Frantoio, Moraiolo, Leccino

TERROIR MAKES A DIFFERENCE
OUR METHOD ALLOWS US TO DISTINGUISH IT

OUR METHODOLOGY

6 STEPS
ONE GOAL

BALANCE!

SELECTION

We only choose healthy olives, at the right degree of ripeness. Variety and batches are traceable.

PROCESSED WITHIN 6 HOURS OF HARVEST

To prevent the olives from deteriorating and starting oxidation processes

DOUBLE CUT CRUSHING
AT VARIABLE SPEED

It allows us not to overheat the olives during crushing.
By varying the speed of the crusher, we can process each cultivar differently to enhance its specific characteristics.

COOLING 18°
MALAXATION 25°

Using a heat exchanger, we cool the olive paste to 18°C to preserve its aromas and polyphenols.

Malaxation takes place in circular malaxers in the absence of oxygen.
The paste is gradually heated to 25°C to release and preserve all the aromas, even the most volatile ones, present in the olives.

3-PHASE EXTRACTION
FILTRATION

Extraction is continuous using a three-phase decanter.
The oil is then clarified using a vertical centrifugal separator to remove any solid residue.
Finally, it is cold-filtered through cellulose sheets to remove any traces of water that would degrade it over time.
Maximum cleanliness, minimum oxidation.

STORAGE IN INERT SILOS

Our oil is stored in stainless steel silos, inerted with nitrogen.
The environment is air-conditioned.
This allows us to prevent oxygen, light, and temperature fluctuations from deteriorating it.
Quality guaranteed throughout its shelf life.

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