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04
Nov
The New EVO Oil 2023 Olive Harvest
Respect for Nature:
Our new extra virgin olive oil is the result of a careful selection of the best olives grown sustainably in our olive groves. We respect nature and use environmentally friendly agricultural techniques to guarantee a superior quality product.
An Exceptional Vintage:
This year, the climatic conditions and the special care applied to the harvest have given rise to an oil that stands out for its rich and complex taste. The vintage was exceptional, and the oil we obtained is truly unique.
"Cleaning olives"
"Pressing: This is the first step, where the olives are pressed to create a homogeneous paste composed of oil, water and pulp. This phase must be carried out cold at a maximum temperature of 27 degrees to obtain an excellent EVO oil."
Olive pressing is the fundamental process that transforms olives into olive oil. Here are the main steps involved in this process:
Harvesting olives: Olives are harvested from the trees usually between late autumn and early winter, when they are ripe but still green or just starting to change colour.
Selection and Cleaning: The harvested olives are selected to remove leaves, branches or other impurities. This step can be done manually or with special machinery.
Pressing: The olives are pressed to extract the oil. This process can be done traditionally or with the use of modern crushers. There are mainly two ways for pressing:
Cold pressing: The olives are ground in traditional mills or in modern machines at a temperature below 27°C. This method helps to better preserve the flavors and nutrients, keeping the characteristics of the oil intact.
Hot pressing: The olives are ground using higher temperatures. This method may be quicker but potentially compromises the quality of the oil, as high temperatures can alter the flavor and nutritional properties.
Malaxing: After pressing, a paste composed of oil, water and olive pulp is obtained. This paste is mixed to encourage aggregation of the microscopic oil droplets in a separation step.
Pressing or Extraction: The olive paste is subjected to pressing or extraction to separate the olive oil from the water and the pulp. There are different methods of oil extraction, such as traditional pressing with presses or the use of modern centrifuges or decanters.
Decanting and Filtering: After extraction, the oil can go through a decanting process to separate any residue. Subsequently, it can be subjected to a filtering process to eliminate any residual impurities.
Storage: Freshly extracted olive oil is generally stored in stainless steel tanks or dark containers to protect it from light and oxidation. This storage allows the oil to stabilize and improve its flavor over time.
These are the main steps involved in pressing olives to produce olive oil. The process varies depending on the technique used, the variety of olives and the producer’s preferences.
“The excellence of Tuscan oil is based on centuries of practice and dedication to the production of high quality oil, keeping artisanal traditions alive and enhancing the peculiarities of the Tuscan territory”
