Production Process

Evo oil production process

The entire production chain of italian e.v.o. oil from cultivation to harvesting, from the transformation of olives to oil extraction, from storage to bottling takes place in Calabrian territory, under the control of the producer, which can guarantee the excellence of every aspect of production and of all the qualitative characteristics of the product because it directly handles all stages of production.

All processes are also subject to careful observance of the DOP disciplines and the EU framework for integrated cultivation, including by external control organizations.

The olives of the Carolea variety, in perfect harmony with the cultivar and climate of the land, are produced on the hills of Magna Grecia, on the first heights of the Lamezia Terme plain, and are harvested in the best ripening period when the change starts color from green to brown (cd hardening).

Olive harvesting takes place between the end of September and the end of December, exclusively from the tree, to ensure the highest possible quality of the oil produced. Harvesting is carried out with the help of mechanical shakers, after disposal of special collection nets below olive trees, which avoid the damage of the olives and that come into contact with the soil. So harvested olives are deposited in ventilated and ventilated containers, and transported to the mill immediately to be processed as soon as possible.

The milling is as straightforward as possible, because the shortest the interval between harvesting and milling, the better the quality profile of the oil, which is less acidic and less likely to present organoleptic defects. The milling is carried out in cold milling mills through defrosting, washing, grinding, grinding, extraction and separation phases, through which the leaves are first removed and the olives washed in cold water, then crushed and reduced in paste; then the paste at a temperature of less than 26° and for a time not exceeding 35 minutes is conveyed to the grams, where it is slowly agitated to facilitate the aggregation of the oil in droplets of such dimensions to allow subsequent extraction , which takes place by centrifugation at 2.5 phases with the addition of water, obtaining oily must and sausage. The sansa is finally separated from oily must, which is then worked out by eliminating the water part to make the final product, a pure extra virgin olive oil.

Prior to use and packaging, the oil is subjected to decantation and then carefully handled to avoid any quality decay.

Conservation is carried out in special silos free of air and light at a controlled temperature of less than 20°, in special places.