Organic Extra-Virgin Olive Oil

The oil cultivation is carried out according to the organic farming method, respecting the EEC rules 2092/91. Soil fertility is maintained and increased exclusively through organic and mineral fertilizers and through agronomic techniques like green manuring (sowing of vegetal remains). Herbicides are not used and, as far as phytosanitary measures are concerned, no chemical products are used. The only exception is given by deltamethrin, exclusively used to fight the olive fly, within special traps containing specific attraction substances. Therefore, the quantity of insecticide used is limited and is not spread over the plants.
The processing takes place in a certified oil mill complying with the EEC rules 2092/91. The processing stages are the following:

  • Defoliation and washing: eliminating all the foreign bodies and the eventual leaves and/or small branches that fall with the olives during the harvesting.
  • Olive pressing: the olives are pressed, forming a mash with pulp and stone. Olive pressing is necessary to break up and fragment the pulp from which oil is extracted. The olive pressing method used is called "continuous cycle olive pressing", and the olive mash is obtained by breaking up the olives thanks to a series of mechanic small hammers.
  • Kneading: the mash obtained undergoes a continuous and long-lasting rubbing, in order to favor the oil extraction. The kneading process is a delicate passage, since the mash is mixed at a controlled temperature. In this way, the volume of the mash is reduced, the water and oil emulsions forming during the pressing break, and the subsequent extraction stage is favored.
  • Extraction: the mash is put in a decanter (horizontal spin) with two exits (two-stage processing), one for the oil, and the other for the olive-cake and the water
  • Settling/Preservation: the oil is stored in special steel jars, where the eventual remaining impurities settle. Afterwards, there is the last pouring.

The holdings do not have the certification to obtain the PDO label. Despite this, the olive groves are situated in the production area of the extra-virgin olive oil Garda Bresciano with the PDO label (Protected Designation of Origin). The olive groves comply with the specifications parameters also as far as varieties are concerned: as a matter of fact, extra-virgin olive oil is obtained for at least 55% from the following olive tree varieties, growing alone or together: Casaliva, Frantoio, and Leccino. The production, harvesting, and processing methods also comply with the limits set by the production specifications.

Extra-virgin Olive Oil
Extra-virgin Olive Oil
The Producers
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