Our History
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We were born between the sound of the waves of the Ionian Sea - that mixes tradition and culture - and the smell of the Aspromonte mountain massif - that frame the origins of our oil.
This is our history, our land and above all the place where for over a century, from father to son, we have worked to bring an ancient oil on our table.
Today, though the evolution of habits and lifestyles , we are ready to bring our Oliodiunavolta to the table.
Processing
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The olive harvest runs from the second week of October until November.
For us this is a very important, almost fundamental phase.
In addition to the attention we devote with hand picking, it is necessary to identify the ideal level of ripeness to ensure an excellent oil quality.
After the olive picking carried out in the morning, the olives are taken to the mill where they are defoliated, washed and placed in a hammer crusher.
Here the milling begins, that is the moment in which the olives become "oil paste", a mass composed of a solid part (Kernels, peels and pulp) and a liquid part (Oil and water).
The dough is mixed inside a steel tank (the kneading machine) which emulsifies the oil from the paste.
This process, called kneading, collects the liquid in larger drops through a slow movement of the mass and heating of the paste.
Now quantity and quality of the oil are defined: the higher the temperature, the higher the quantitative yield of the oil, but at the expense of quality.
Our objective is to guarantee quality to our customers, so the kneading is carried out at low temperatures, between 23° C and 25° C.
The paste is put into the Decanter, where the liquid part (water and oil) is separated from the pomace.
Finally, the separation of olive oil from water occurs.
At this point, extra virgin olive oil is ready to be bottled.
Here is our Oliodiunavolta.