OIL & OLIVES
TUSCANY COLLECTS THE OLIVES
OLIVE HARVESTING Every year in November and December, Tuscany is engaged in the collection of the olives. Still today the cultivation is tied to traditional systems and mature olives are picked by hand. In order to avoid the olives go lost, pickers place large nets underneath the trees. NETS UNDER OLIVE TREES
MATS Olives usually are positioned in several layers on mats and immediately taken to a mill for the grinding because fermentation could start and alter the flavour of the oil. In the mill the leaves are removed and the olives are weighed and washed before to grind them into a paste. Stone rollers were the traditional grinder. OLIVE SELECTION
OLIVE GRINDING

The paste is spread on stacked mats and pressed. The liquid obtained is passed through one centrifuge to separate the oil from the water. Extra virgin olive oli, the best one, comes from the first pressing. Further pressings produce lower quality oils.

 OLIVE MILL
OLIVE OIL

 

Freshly extracted oil is poured into stainless steel containers and immediately bottled.
After the oil is pressed out of the paste, the pomace or sansa is destined to successive pressing, refining and uses. Today the traditional grinders and presses are often replaced by metal machinery

 EXTRA VIRGIN OLIVE OIL
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