Harvest and pressing

Harvesting olives for the extra virgin olive oil is hard work.
In order to obtain the delicate quality of the extra virgin olive oil it is important that the fruit is without damages that will oxidate the oil fruit meat and cause a lower quality end product.

So, it is not enough to produce a good quality olive, it is important the whole process from start to finish is controlled delicately to achieve the desired high quality Umbrian olive oil.

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Harvest

Traditionally the fruit was detached from the branches by means of a rake like device.
Today you often use a beater, a tool which consists of combs, is used to detach the fruit from the branches with greater ease and speed, while the ground under the olive tree is covered with oli net, a special net made of synthetic material.
Ladders of wood or aluminum are used to harvest remote branches. After the olives fall from the tree, farmers flick the ends of the nets to create piles of the fruit, which are cleaned by hand from thick branches and bunches and then put in transport containers (buckets, cans, etc.) and sacks and are transferred to storage.

Bring the fruit to the mill

Bags or large crates are used to transport the fruit to the mill.
It is important that the fruit is not damaged during transportation to ensure that the fruit is not bruised as this would cause the oily fruit meat to be oxidized which impact the quality of the olive oil significantly.

Cleaning the fruit

It is not necessary to remove the leaves, since in the mill there is special machinery that removes them with air. 

Pressing the oil

The mill have a number of modern and very efficient olive oil mills, the Pieralisi Molinova kneaders which are fully automatic running through an electronic computerized control panel, allows customization of the circumstances under which the paste will be kneaded. It is possible to choose the kneading temperature , so as to achieve cold crushing with excellent results and without any loss of olive oil, to control the kneading time, the full automation of production.

After the kneaders, there is the a Pieralisi DMF 8 decanter, which separates the oil from the core in a way that it keeps all its nutrients. This is also high-end technological equipment with high performance and capacity. Finally, Pieralisi separators separate the oil completely.

The oil

The freshly pressed olive oil have the most unbelievable green color, the taste is indescribable fresh and the aroma remind you of a good italian dinner in the shade on a warm summer day.

The waste

The olive stones are crushed and can be burned for heating.
The ashes can be used as fertilizer.