The production of extra virgin olive oil in the Chianti Classico DOP region.

Our oil mill is located in the so-called Chianti Classico DOP region. Here we collect the olives which will then be used for the production of high quality extra virgin olive oil. In our oil mill we produce different types of oil: 100% Italian EVO oil, Organic EVO oil, Chianti Classico DOP and IGP EVO oil. Each of these types follows specific rules to ensure compliance with quality. For example, Chianti Classico DOP has its own regulation called "Disciplinary".

The production of extra-virgin olive oil in Tuscany takes place in various phases that are concentrated mainly in the months of October and November:

The olive harvest begins at the end of October;
The delivery of the olives to the oil mill
The pressing
Filtration
Conservation
Bottling

Each of these phases follows very precise rules and uses technological tools to guarantee the quality of the oil.

The olive harvest

The olive harvest is done by moving the branches of the olive trees with machines called squotitori or electric blast chillers, operated by hand by expert personnel. Before dropping the olives, we place nets on the ground to protect the olives and to be able to collect them easily. Once a row of olive trees has been emptied, we transfer the olives into perforated plastic baskets like those in the photographs below.

The delivery of the olives to the oil mill

Farmers deliver the olives to our oil mill bringing them with tractors, the olives are then moved into special containers which then enter the mill for pressing. It is important that the olives wait as little time as possible before being processed.

The pressing

The pressing process begins with the removal of leaves, branches and the washing of the olives. A conveyor belt takes the olives to be washed (photo). After washing the olives can be cold pressed in the hammer crusher. The electric hammer crusher guarantees the maintenance of the temperature lower than or equal to 27 °, the so-called “cold pressing”. This part of the pressing process produces an olive paste that contains all the parts of the olive: skin, pulp and stone.

The olive paste is then decanted by centrifugal force, in a rotating machine. The centrifugal force causes the solid part to separate from the liquid part and thus we obtain the unfiltered oil. Unfiltered oil is edible, but we don't sell it on the market because it still contains solid micro-fragments and water molecules that reduce its storage time.

In the first phase of oil production we saw the pressing of the olives that creates the "olive paste", in this phase the olive paste is processed by these mechanical shovels, this phase is called "gremolatura". The gremolatura contributes to the development of the chemical-physical and organoleptic properties of the extracted oil. It optimizes aromas and flavors and is essential for the final extractive yield. Now the olive paste is ready for the extraction of the oil that will give life to the unfiltered extra virgin olive oil.

Filtration

The unfiltered oil is passed through two filters: a vertical filter and cardboard filters (photo) which retain the last particles of water making the oil ready for storage and bottling.

The filter with cardboard sheets that removes water particles and other solid particles

Conservation

The oil can be stored in steel tanks where it can remain at a controlled temperature for a few months before being bottled. The oil is damaged by sunlight and in contact with oxygen, so it is preferable to keep it in steel containers filled to the brim in order to reduce the presence of air inside.