The harvesting and production cycle
   
 
  The harvesting 
 


The quality of extra virgin olive oil depends primarily on the ripeness and the way olives are harvested.
Our olives are harvested by hand. The correct period is the "invaiatura" which is when the olives begin to change colour by presenting a large quantity of green. Harvesting continues for several months taking into account the different periods of maturity for the fruits.
After picking, the olives are transferred to our mill at Oleificio Primofiore and in few hours they are pressed into oil.

 
 
 
 
  Phases of production
 


We produce our extra virgin olive oil from a cold press process. We have the best continuous cycle and controlled temperature plants, in the field.

 
 
 
 
 
 
  • The harvested olives are transferred to the mill daily. At the mill, olives are put in a special hole in the ground in order to facilitate the process.

  • The olives are picked up by a conveyor belt and transferred to the top of the belt where the leaves, stems and twigs are removed by air fans. Then, the olives fall into the hydro-pneumatic washing machine where they are washed with circulating fresh water and remixed by the air force coming from the bottom of the hopper.

  • The clean olives are then transferred in a second hopper through a vibrating drain grill.

  • The next step is to crush the olivesto form a paste. The paste obtained from the kneading is then transported from the cylinder oil mill to the group of “rippling machines” where it is slowly remixed for a specific period of time (around 20-30 minutes). Hot water circulates in the inter-space of these machines in order to maintain a temperature of around 25° C. With this controlled temperature we obtain an extra virgin olive oil from the “cold press process“.

  • The paste is now sent to extractor known as decanter. The centrifugal force present in the extractors allows for the separation of the olive oil from the water and other olive residues.

  • The final step is the decantation of our extra virgin olive oil to maintain its authentic organoleptic characteristics.

 

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