Italian Extra Virgin Olive Oil
Freshly pressed oil from olives contains various types of organic residues, from harvesting of the fruit to bottling.
These organic residues are found in the skin of the olives, the harvesting nets, the crates, the washing machines, the vegetation water, the pressing-extraction and bottling machines, the pumps, and the tanks.
These residues are not oil and they trigger the formation of bacteria.
Raw oil, whole oil, so-called unfiltered oil, is destined to age, oxidise rapidly and lose its commercial value, because as these organic substances are not oil, they deteriorate it through contact.
When we bring or receive extra virgin olive oil at our company it is in fact a RAW product, for example just like freshly picked cotton or recently shorn wool.
Our entire processing system has been conceived, designed and built to eliminate all the problems inherent in transferral of the oil into the stainless steel tanks and from there, into the bottles.
Each part of the system that comes into contact with the oil has been rendered bacteria-free, because it is kept under nitrogen pressure 24 hours a day, 365 days a year.
When the entire processing and bottling line is not in use, an automatic system keeps it under nitrogen pressure. This prevents oxidation of the parts in contact with the oil and the consequent formation of bacteria.
What we do to our Italian oil
First of all, the solid and liquid residues (residual humidity) produced during extraction are removed by means of low-pressure filtration under nitrogen.
This means that our oil is no longer raw, but has become 100% Oil, because after five years of scientific and technological research conducted by the owner of the company in collaboration with university professors and researchers, we have succeeded in eliminating the residues we have discovered to be responsible for the deterioration of the oil during its first year of life.
The oil is stored in steel tanks, which are always kept, whether empty or full of oil, under nitrogen pressure.
Now comes the second stage of the production system, which involves saturating the spaces in the oil with nitrogen.
This prevents the spaces from being saturated by oxygen.
Nitrogen and oxygen are lipophilic substances.
While nitrogen is inert, oxygen harms the oil.
At this point the oil can be defined as a solid as it is
100% Oil. With no residues and no spaces that the nitrogen has saturated.
Our bottling plant
Our bottling plant is designed to be washed and sanitised with hot water produced by a stainless steel steam plant.
The steam produced is filtered twice.
The entire plant is automatically washed with a food-grade detergent. Then with cold water alone. The entire plant is dried using filtered hot air.
Bottling
The bottles enter our unique automatic filling machine and a mechanism sucks the air out of the bottles to produce a vacuum. At this point the filler feeds the oil into the bottles in the absence of air.
Once filled, the bottles are sent to the capping machine where a second automatic nitrogen blowing system simultaneously pushes the air out of the drip tray contained in the capsule/screw cap and onto the inner neck of the bottle.
Our production and bottling system allows the oil to live healthily, in chemical and sensory terms, for years after the olive harvest because it has become 100% Oil.
Our processing and bottling system is different from any other plant ever built. Its unique technological features and functions enable operations in the absence of oxygen; our system eliminates water, solid organic residues that are not oil, and the formation of bacteria and is totally sanitised.
Existing bottling systems cannot be sanitised, as they were not designed with this indispensable function in mind and are not kept under nitrogen pressure to prevent bacterial growth.
In these systems the oil is in a constant process of oxidation, its aroma and taste oxidised by the presence of oxygen which, as a consequence, will be conveyed throughout the bottling line.
This is how it has always been.
Our Italian Extra Virgin Olive Oil has become the natural evolution of a unique, authentic foodstuff that originates requiring care and attention in return for the pleasure and nutrition it provides us with.
We are happy to have made it healthy and wholesome for years.
A few examples of its advantages when preparing food.
Frying meat, fish or vegetables and being able to reuse the same oil, or making a cream or apple pie, or a strudel, or sautéing shrimps: all unique experiences with our oil. Being able to eat these fried and cooked dishes even one or several days later and being amazed at the fresh goodness of their aromas and flavours.
Fare una torta alla crema o alle mele, una crostata, o uno strudel.
This is true quality of what nourishes us.
Carrying out all sorts of quality comparisons over time is the only way
to understand what it means to be 100% Oil.
