In order to obtain a very high quality olive oil, it is necessary to follow a few steps. For example, the olives must not be harvested if overly ripened and must be subjected to the pressing process a few hours after harvesting. During the cold pressing operation, the temperature should not exceed 27°C — these are all requirements that Antico Frantoio respects in detail.
The Antico Frantoio plant provides a continuous temperature monitoring, which is constantly kept below 27°C. With this premise in mind, we move on to the different processing stages.
The subsequent steps are as follows: defoliation, milling, kneading, centrifugation, final separation and storage.
The defoliation is the process of foliage and twig elimination. The milling then occurs, both using traditional grinding methods with mullers and by way of new generation mechanical crushing systems. This produces an “olive paste” or oily paste, which will subsequently be processed by kneading machines.
The kneading process is a delicate and continuous mixing of the oily paste for no longer than 20 minutes;
The centrifugation step begins once the olive paste is kneaded and passes into the centrifuge or extractor, which separates the three components of the paste: olive oil, vegetable water and pomace;
The final separation is the concluding stage of the production process. Here, vegetation water is separated from the olive oil.
Storage constitutes the last phase in which the oil obtained is poured into steel silos. After natural decantation, it is bottled and ready for consumption.