The culture of oil

The production process begins with defoliation and ends with final mechanical centrifugation and extraction.

The organoleptic and nutritional qualities of Ribatti Extra Virgin olive oil derive from the following aspects: quality of the olives, degree of ripeness, techniques used for extraction and type of preservation employed. In order to be performed, each phase requires a very high degree of care and preparation, so as to ensure a high quality product. All these features render Ribatti olive oil one of Italy’s greatest products.

A wise and professional handling of the trees and the soil, as well as flawless olives at the time of harvesting are the very first steps to creating an excellent Extra Virgin olive oil.

Each variety has its own intrinsic characteristics, as the world of nature offers different varieties, each belonging to a typical region and acclimatized to a particular territorial microclimate. Variety and environment determine the specific nature of the product and the differentiation of the organoleptic properties.

The degree of ripeness of olives is fundamental, as there are varieties that tend to ripen before others; these could be defined as precocious, compared to other varieties that reach a late maturation.

The harvest time is established based on the veraison of olives, that is, the chromatic variation of the olive epicarp (skin) from green to violet.

The veraison represents the proper maturation of the fruit to obtain a high quality Extra Virgin olive oil.

This is how we obtain an Extra Virgin olive oil of excellence, rich in unique aromas and flavors. Our quality control ensures that the extracted oils come from olives that have reached the optimal level of ripeness (veraison).

Harvesting is conducted from November to January. This process also requires certain golden rules to be followed. For instance, olives should be picked directly from the tree to ensure the flawlessness of the fruit. Moreover, the olive groves require continuous and careful care: the soil is ploughed at least three times a year and the trees are pruned and suckered, in order to free them of dry or unproductive branches, thus allowing the plant to be entirely caressed by the sun.

Our olives are therefore harvested before spontaneously falling to the ground, hence NEVER AFTER. This greater expenditure of energy on the part of our workforce is rewarded by the high quality of the product, as well as the excellent and flawless flavor of our oil. Immediately after harvesting, the pressing follows so as to grant our oil a very low level of acidity.