Frantoio, Moraiolo, Leccino, Maurino and Pendolino.
On November 15th. We pick our olives in the sunny hours of the day, manually and with the use of facilitators. The olives are then transported directly to our own olive mill at La Selva Estate where they are washed and processed the same day
The crushing system runs on discs, which helps reduce trauma to the olives and thereby conserves more of the properties of the fruit itself.
The olive paste is gently stirred in the kneading machine where it is cold processed (all the processes are cold) for a short period which varies according to the degree of maturity of the olives.
A two-phase decanter separates the pomace and the vegetation water from the oil. The oil is then subjected to centrifugation to eliminate the last residues of vegetation water.
The new olive oil is quickly filtered to ensure better preservation.