Our oil is made only with olives grown in our members’ lands. They cultivate around 500 hectares of land, the greatest part of which is located in Cassano delle Murge, Sannicandro di Bari, Grumo Appula and Acquaviva delle Fonti.
The olives are worked just a few kilometers away from the fields, in our oil mill. In this way, we can guarantee the quality of our extra virgin olive oil since 1959. We have chosen the short supply chain as a business strategy in order to guarantee a healthy product, to remove any intermediary, to keep prices down and stable and, above all, to give you an authentic, fresh and strictly controlled product. The cold extraction gives our product its typical flavor, color and nutritional values perfectly in line with EU standards. Moreover, it is rich in all those antioxidants (polyphenol) credited as a protection against some diseases, such as arterial ones.
The harvesting of olives is carried out from October to December, from five to seven months after spring blossoming. The production of one liter of oil requires 5 kilos of olives. Our oil is 100% made by Coratina variety olives. From this cultivar of olive tree, local and extremely refined, we get an extra virgin olive oil at once spicy and with just a hint of astringency, strong sharpness, intense fruity bouquet with scent of artichoke. The main characteristic of this variety is the deep green color.


COLLECTION AND TRANSPORT: this step is directly handled by our 220 members. It is done both manually and mechanically, by using nets, to prevent the olives from touching the soil. After the collection, olives are immediately carried to our establishment where they are weighed and, temporarily, stored in bins.

WASHING AND SEPARATION: a few hours after the collection, olives are ready for the manufacturing process. It begins with the defoliation, that allows leaves and branches to be removed, and it is followed by the washing process, in order to clean olives from any other impurity.

PRESSING: olives are ground according to the tradition, using a millstone made in granite. The olive paste so obtained releases a smell that is typical of just pressed olives.

CRUSHING: this step takes place in steel tanks heated to low temperature (less then 26°C) in order to break the emulsion between oil and water contained in the olive paste. By doing so, the crushing process lets small oil drops join together in bigger drops that spontaneously tend to separate from water.

CENTRIFUGATION AND FILTERING: in the last part of manufacturing process, oil and water are divided by using a centrifuge. The so obtained oil undergoes a first filtering in order to remove the impurities and get ready to be stored in stainless-steel silos.

PACKAGING: the oil that is sent for packaging in different sizes and types is ready to be tasted by the consumer.


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