La cura esasperata nella metodica di tutte le fasi di lavorazione, dalla potatura alla raccolta manuale sugli alberi, trasformazione, filtraggio e confezionamento contribuiscono alla produzione di GRAN PREGIO, olio certificato bio e di eccellenza.
Harvesting olives for pressing is a delicate operation that affects the quality of the oil. The degree of ripeness of the olive, and therefore the choice of harvest time, positively determine the organoleptic characteristics of the oil. The harvested olives are taken to our mill and pressed immediately.
The transformation process is carried out with the latest generation of MORI TEM 2-stage continuous cycle plant. The transformation process consists of the following steps:
1. Defoliation and olive washing.
Defoliation and washing of the olives is a necessary step to avoid the presence of defects in the oil. Passing branches can cause the woody defect, if green leaves pass they can generate astringency or medicinal bitterness, if dry leaves pass they can generate dry feelings. If the olives are not well washed, the soil defect can be seen.
This is the most important stage and is necessary to release the oil contained in the cell vacuoles; thus a slurry is formed consisting of a liquid part (oil and water) and a solid part (kernels, skins and pulp). We make use of a knife crushing system, and through appropriate adjustment of the rotation speed we can intervene in the organoleptic properties of our GRAN PREGIO.
The dough is stirred inside vertical steel tanks, called gramola, with the aim of promoting the aggregation of oil droplets. High gram times and high temperatures (35°C) lead to higher quantitative yields but lower quality. For GRAN PREGIO BIO, gramolatura takes place at a temperature of about 23°C and the duration is less than 15 minutes with the aim of having a high-quality oil.
Extraction is by centrifugation using a two-outlet decanter. The 2-output system (oil and wet pomace), compared with 3-output systems (oil, vegetation water, pomace) allows for higher biophenol, pigment and flavor contents.
The extracted oil, before being stored in silos in the absence of oxygen, is filtered to ensure greater organoleptic stability and maintain the oil’s green color longer.