Processing

Harvest: Olives are picked up from the trees and put directly in large well aerated boxes, which are specifically designed for olives, to avoid fermentation.

Defoliation: Olives are brought to the oil-mill and unloaded from transport boxes on the same day of harvest and defoliated in two machines to ensure that they are properly cleaned.

Crushing: Olives are milled with stainless steel crushers with double grid, to ensure they are crushed slowly and avoid their oxidation.

Kneading: Crushed olives (olive paste) are kneaded or mixed slowly for 45 minutes at a maximum temperature of 27°C in completely sealed stainless steel tanks to avoid oxidation. 
This process is useful for the paste during extraction, for it facilitates oil separation

Extraction: Immediately after kneading, the paste is transferred to the "decanter", where separation is operated through centrifugation with no water addition (one of the few oil-mills in the Abruzzo region) to obtain fruity products with unique organoleptic qualities.

Separation: The oil is transferred to a vertical centrifugal separator, to ensure that the product obtained contains no impurities.

Storage: The oil is stored in stainless steel tanks and kept at constant temperature before it is packed.