The olives are harvested by mechanical means with a system of micro vibration and with the help of poles. The drupes fall on nets lying on the ground under the trees, thus avoiding direct contact with the ground.
The harvested olives are immediately transported to the mill where they are pressed in the same day to ensure the highest quality of the oil and enhance the unmistakable fragrance.
Even before processing in the mill, important precautions are taken to safeguard the integrity of the fruits, from harvesting to transfer to the olive mill, up to storage before milling. we also pay particular attention to the processing times, which takes place within 24/36 hours after collection, avoiding any form of foreign contamination..
A modern olive crusher breaks the drupes and prepares them for kneading process in closed malaxers under controlled temperature. The centrifugation method is used to extract the oil; a large machine separates the solid parts from the liquid ones, and in the last step a centrifuge divides the water from the oil.
Here we are, the oil is made. We keep it well in underground tanks where they do not undergo thermal changes and light.. And wait until it’s bottled.
Pellegrino PDO and organic Extra virgin olive oils are subject to the relevant disciplinary and strict controls. This is attested, for the protection and guarantee of production, by Institutions and Control Bodies.