The olive tree, since ancient times, has been considered a symbol of peace from East to West by all populations. According to a legend, it was the goddess Athene, who planted the first olive tree, transforming this plant of selvatic nature, into a cultivated plant; thus the olive grove came to life.
Today we are committed to guarding our oasis of peace and family memories. It is here, in harmony with the sky and the environment that surrounds us, following the seasons and good cultural techniques, that we take care of these sacred plants. Frantoio, Leccino, Moraiolo and Morcona are their names and between pruning, fertilization and a lot of effort, we enjoy its growth, its fruit and its beloved oil. But above all our gaze and our support goes to those in Umbria, in Italy and over the border who are committed to a rich sustainable agriculture which is in harmony with the environment. We favour those who engage in responsible and ethical crop projects and with them we are committed to our customers.
From olives to oil: every year, between October and November (here, as in the whole Mediterranean basin) the miracle of the pressing is renewed. Here true craftsmanship takes place: competence, professionalism and experience mix together to obtain a perfect result, at low temperature. The washing of the green drupes, the granulation –that is the remixing of the olive paste- and finally the pressing- which consists in the extraction of the olive oil – they are all steps that happen inside the mill.
The tasting of the oil is the moment in which its personality manifests itself. Our senses, sight, smell and taste, help us recognize its goodness (fruity, bitter, spicy) – and its taste. Tasting the oil is a unique sensory experience that requires high sensitivity and method.
The panel test is an organoleptic examination, introduced by Reg. CE 91, that has the task of evaluating the quality of the oil.
In detail, the panel is a group of tasters (from a minimum of eight to a maximum of 12) previously selected and trained by an expert called panel leader, who coordinates and is responsible for the functioning of the group. Each member of the group performs the tasting of the oil using their sensory organs and evaluating the organoleptic characteristics such as smell, taste and color.
At the end of the sensory analysis, each taster fills in the relative form and expresses a judgment on the presence and intensity of its merits (fruity, bitter, spicy) and defects (rancidity, mustiness, heat up, winey, metallic)
. The oil is hidden from light and air to find its magnificent identity. Every movement is decisive and essential. Light and too high or too low a temperature can generate the loss of important antioxidant substances such as polyphenols whilst air coming in contact with the oil can cause it to become rancid. .
This green must of oil, freshly extracted and stored in steel silos, is decanted again after a few days.
This process called decantation has been used since ancient times, but today as in those times, it is still effective and allows us to obtain a veiled extra virgin olive oil, with possible light deposits at the bottom of the container. This is a natural sediment of micro particles of olive pulp.
Otherwise, to have a clearer oil, filtration is carried out with a stainless-steel filter.
The oil passes through sheets of cellulose – and for this reason it is called a cardboard filter- which “purifies” the oil must.
Or, the still raw oil is filtered with modern diatomaceous earth filters, which give us an extremely clear and shiny oil.
We therefore have the opportunity to taste an oil in an integral way – unfiltered- or veiled – through decantation- or still, clear and brilliant- cardboard or flour filtration.
A good oil, protected by an elegant dark bottle and a label that evokes who we are. We transmit our love and our passion for oil through the best “tool”: the label. This is how we thought of a 100% cotton vegetable label for our oils. In our artifacts, innovation in combined with dexterity to give an appearance to our beloved oil. An example, the Jeroboam, where dexterity is central and characterized in all its forms: from the seal and labels to the box, all perfected by expert hands.