Harvest
In the months of October, November and December 90% of the olives in the plots are harvested. The solution is flat areas, as in many Italian regions, but it becomes a hard and difficult work in areas like Liguria where for the morphology of the territory this phase cannot be carried out without the help of large machines or large shakers. The most common technique currently involves the use of facilitators equipped with vibrating combs or hooks operated by compressors and sheets to be placed only temporarily on the ground under the tree to gather the olives.
Transport and Storage
To produce a quality oil this stage is very important, in fact we collect and select only healthy, dry olives with a low degree of ripeness so that they are milled within 24 hours of harvest.
Defoliation and washing
At this stage it is important to remove the leaves and any impurities present without damaging the olive. Our mill for this stage is equipped with two new independent machinery. A first defoliator removes the leaves before the olives are wet by means of a vacuum. Only after this first phase the olives are sent to the washing where through a jet of water are eliminated any foreign remaining substances.
Pressing
Immediately after the washing phase, the olives are ground and transformed into a uniform paste that includes both the pulp and the stone. At this stage, the size of the dough is decided. After years of experience the mill chooses the best size for olives processed. This phase optimizes the extraction’s efficiency and favors the extraction of aromatic substances from the final product.
Kneading
This is the most delicate stage of all. The kneading of the pasta of the olives consists in a slow mechanical movement, a series of “asps” inside a tank where the dough itself is contained. This slow movement favors both the separation of liquids (water and oil) from solids to allow them to be subsequently extracted and the rupture of any water-oil emulsions. In this process the crusher can operate on several factors that will then determine the quantity and quality of the oil extracted. For these reasons, the Frantoio Novella&vignolo, is continuously improving its production, has been equipped since 2011 with seven tanks newly designed with reduced oxygen exchange and an automatic regulation system that helps the crusher in the optimization of the processing of each olive batch.
Centrifugal Extraction
Once “kneaded” the olive paste is sent to a horizontal centrifugal extractor that allows the separation of the paste into the three elements that compose it (Oil, Water and Sanse). The mill since 2010 has been equipped with a new extractor of the latest generation able to adjust the parameters of its operation according to the type of olives processed.
Final centrifuges and Separation
Once the liquids (water and oil) have been obtained, they are sent separately to two vertical separators which remove the last impurities from the oil, improving its quality.
We finally got a quality Extra Virgin Olive Oil
immediately ready!!!!