{"id":10401,"date":"2018-02-05T08:14:38","date_gmt":"2018-02-05T08:14:38","guid":{"rendered":"https:\/\/www.oliopellegrino.it\/?page_id=10401"},"modified":"2026-05-25T10:44:15","modified_gmt":"2026-05-25T10:44:15","slug":"lavorazione","status":"publish","type":"page","link":"https:\/\/www.oliopellegrino.it\/en\/lavorazione\/","title":{"rendered":"Lavorazione"},"content":{"rendered":"

\"Olio<\/a><\/p>\n\t\t

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The earth and the patience of time.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/p>\n

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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.<\/p>\n

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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.<\/strong>.<\/p>\n

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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.<\/p>\n

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Here we are, the oil is made. We keep it well in underground tanks where they do not undergo thermal changes and light.<\/strong>. And wait until it\u2019s bottled.<\/p>\n

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To ensure the quality<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\"Olio<\/div>
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Olio Pellegrino - EVO food experience - Imbottigliamento<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>

\"Olio<\/div>
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Olio Pellegrino - EVO food experience - Imbottigliamento<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article>

\"Olio<\/div>
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Olio Pellegrino - EVO food experience - Imbottigliamento<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/article><\/section>

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Documentazione<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tCERTIFICATO BIO SUISSE PELLEGRINO 1890\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tCertificato BRC 24\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\n\t\t\t\t\t\t\tFinal Report BRC 2024\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Aggiungi qui il testo del titolo<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Associations and Bodies with which we collaborate<\/p>\n

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The guides in which we are cited<\/p>\n

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La terra e la pazienza del tempo. La raccolta delle olive avviene con mezzi meccanici con un sistema di micro vibrazione e con l’aiuto di pertiche. Le drupe cadono su reti distese al suolo sotto gli alberi, evitando cos\u00ec il contatto diretto con il terreno. Le olive raccolte sono subitamente trasportate al frantoio dove vengono molite in giornata per garantire la massima qualit\u00e0 dell\u2019olio ed esaltarne l\u2019inconfondibile fragranza. Prima ancora della lavorazione in frantoio importanti precauzioni vengono rivolte alla salvaguardia della integrit\u00e0 dei frutti, dalla raccolta al trasferimento all\u2019olivaio, sino alla conservazione prima della molitura. Siamo anche particolarmente attenti alle tempistiche di lavorazione, che avviene entro le 24\/36 ore successive alla raccolta, evitando qualsiasi forma di contaminazioni estranee. Un moderno impianto di frangitura rompe le drupe e le prepara per la gramolazione in vasche chiuse a temperatura controllata. Per estrarre l\u2019olio si utilizza il metodo della centrifugazione; una grande macchina separa le parti solide da quelle liquide, e nell\u2019ultimo passaggio una centrifuga divide l\u2019acqua dall\u2019olio. Ci siamo, l\u2019olio \u00e8 fatto. Lo conserviamo bene in cisterne interrate dove non subiscono alterazioni termiche e di luce. E aspetta di essere imbottigliato. A garanzia della qualit\u00e0 Gli oli extravergini d’oliva DOP e i biologici Pellegrino sono sottoposti ai relativi disciplinari e a severissimi controlli. Lo attestano, a tutela e a garanzia delle produzioni, gli Enti e gli Organismi di controllo. Olio Pellegrino – EVO food experience – Imbottigliamento Olio Pellegrino – EVO food experience – Imbottigliamento Olio Pellegrino – EVO food experience – Imbottigliamento Documentazione CERTIFICATO BIO SUISSE PELLEGRINO 1890 Certificato BRC 24 Cert. Pellegrino IFS 24 CERT FDA RINNOVO 2026 Final Report BRC 2024 Final Report IFS 2024 Aggiungi qui il testo del titolo Associazioni ed Enti con cui collaboriamo Le guide\u00a0in cui siamo citati<\/p>","protected":false},"author":1,"featured_media":13403,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_canvas","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"class_list":["post-10401","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nIl processo di lavorazione per un ottimo olio extravergine di oliva<\/title>\n<meta name=\"description\" content=\"Il nostro processo di lavorazione mette al centro una antica masseria dove si fa l'olio extravergine con le olive appena raccolte.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.oliopellegrino.it\/en\/lavorazione\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il processo di lavorazione per un ottimo olio extravergine di oliva\" \/>\n<meta property=\"og:description\" content=\"Il nostro processo di lavorazione mette al centro una antica masseria dove si fa l'olio extravergine con le olive appena raccolte.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.oliopellegrino.it\/en\/lavorazione\/\" \/>\n<meta property=\"og:site_name\" content=\"Olio Pellegrino\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Pellegrino1890\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-25T10:44:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.oliopellegrino.it\/wp-content\/uploads\/2023\/02\/Imbottigliamento_MG_9695-1024x683.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/\",\"url\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/\",\"name\":\"Il processo di lavorazione per un ottimo olio extravergine di oliva\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.oliopellegrino.it\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Imbottigliamento_MG_9695.png\",\"datePublished\":\"2018-02-05T08:14:38+00:00\",\"dateModified\":\"2026-05-25T10:44:15+00:00\",\"description\":\"Il nostro processo di lavorazione mette al centro una antica masseria dove si fa l'olio extravergine con le olive appena raccolte.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.oliopellegrino.it\\\/lavorazione\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.oliopellegrino.it\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Imbottigliamento_MG_9695.png\",\"contentUrl\":\"https:\\\/\\\/www.oliopellegrino.it\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/Imbottigliamento_MG_9695.png\",\"width\":5472,\"height\":3648,\"caption\":\"Olio Pellegrino - 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