Sinfolio

INGREDIENTS

Extra Virgin Olive Oil

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Olive Varieties

100% Raggiola

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Origin of the Olive Groves

The soil is predominantly calcareous with a clayey matrix, with perfect granulation for water drainage, suitable for hosting and enhancing the olive cultivars grown at an average altitude of 400 meters above sea level. The cultivation system includes the polyconic vase, with a planting density of 277 trees/ha and a spacing of 6x6. The average yield per tree is 20 kilograms of olives, equivalent to 2.4 liters of oil. (Oil yield: 12%).

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Olive Harvesting

The olive harvest begins in the early days of October, facilitated by electric shakers and nets. Within a few hours, the fruits are delivered to the Company's mill.

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Oil Extraction

After an initial defoliation and cleaning of the olives, they are crushed together with fresh oranges using a series of hammers with variable speeds (from 2800 to 4800 rpm). The resulting paste is conveyed into the malaxers, where continuous rotation and a temperature not exceeding 26°C allow the oil to emerge. A first centrifugation separates the solid part, composed of the pomace and the fibrous part of the orange, from the liquid, which consists of oil, vegetation water, and citrus juices. The oily fraction derives from both the olives and the essential oil present on the orange peel. These two fractions are then separated in a second centrifugation. The obtained oil is stored in stainless steel tanks.

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Oil Preservation

The oils are filtered and kept in stainless steel tanks at a controlled temperature and saturated with nitrogen, ensuring proper preservation and avoiding alterations. To confirm this, small-scale bottlings are carried out at a time, guaranteeing stable quality over time.

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Price