The Oil Processing

  • the production the production
  • olive washing olive washing
  • the pressing the pressing
  • gramulation gramulation
  • extraction centrifuge
  • separation

Our Oil

The system of workmanship, from the olives to our oil, is fundamental; in fact a correct transformation in the mill is responsible for 80% of the positive final result. An inadequate workmanship, carried out in oxidized containers would ruin all the labour put into the growing of the olives in the fields and cancel the effort of bringing the olives to our mill in the least possible time.

With this awareness our company was born and our oil will always be produced according to ancient and natural working processes. It is obtained by a workmanship without chemical manipulation avoiding any alteration to the final product caused by the processing temperatures; our oil preserves, unchanged, the taste of the olives with which it was produced and it has a maximum acidity, expressed in oleic acid, of 0.15%.

It has a medium value density. The Nocellara of Belice variety, distinguishes itself in the world for its elevated quality, for its intense but balanced bitter and spicy taste. Its colour is green with yellow gold reflexes.It gives a fantastic finishing touch to great dishes, in fact it exalts any type of dish.

The colour and the fragrance, that distinguish it, bring to the table the aroma of the fields, the taste and the genuinity of our uncontaminated nature.

Extraction of the oil with cold processing method

The high quality of the EULIVO extravirgin olive oil is obtained on the fields, it is mantained in the mill with a continuous cycle processing and it is consolidated with a correct preservation.




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Olive growing in the Valley of the Belice is represented by only one variety: the Nocellara of the Belice. Over 10 million hectares are cultivated with olives with 1,8 million olive trees.

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Si svolge da settembre a ottobre, quando le olive sono in fase di piena maturazione. La migliore conservazione delle olive si ottiene con cassette di plastica ampiamente finestrate.



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Le olive vengono riverse nella tramoia e tramite il piano vibrante del defogliatore vengono aspirate polvere, rametti e foglie.

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Le olive defogliate vengono sottoposte al lavaggio per eliminare residui di terra ed impurità varie.



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Le olive lavate vengono inviate al frangitore per la fase di molitura e grazie ad un sistema composto da martelli e coltelli mobili si ottiene la pasta di olive.

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Fase in cui la pasta di olive entra in una vasca di acciaio, verrà mescolata dolcemente e lentamente per rompere l’emulsione di acqua/olio, mentre si tiene sotto controllo la temperatura che non dovrà mai superare i 20°C.



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La pasta di olive subisce una centrifugazione mediante il decanter che separa la fase liquida, costituita da acqua di vegetazione e olio, da quella solida, detta sansa.

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Il mosto, acqua di olio, verrà separato in un’ultima centrifuga e si otterrà così OLIO EXTRAVERGINE DI OLIVA



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Vengono prelevati dei campioni e vengono fatti analizzare in laboratorio. Poi si procede all’imbottigliamento solo poco prima della vendita per conservare tutte le caratteristiche olfattive e gustative.


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