These varieties, characterized by different characteristics, allow you to obtain a perfect mix!
Production:
The production process is very meticulous. First we harvest the olives, then the cold pressing, the crucial step that determines the quality of the oil; then the decantation and finally the bottling and marketing. From the pressing to the decantation, each step is studied to safeguard the pure taste and authenticity of the product. We have also adopted soil and plant monitoring systems, using drones to collect data. This allows us to intervene with precision, reducing the use of resources and improving the quality of the product, starting from the olive tree.
As you can see on our e-commerce, we sell San Biase EVO Oil in three different formats: in 500 ml bottles with anti-refill caps, in 3 and 5 litre cans.
Collection:
The olive harvest on our farm is done partly manually and partly through mechanical methods, ensuring the integrity of the fruit.
The manual harvesting of olives is a traditional process that requires attention and care to ensure the quality of the final product. Here are the main phases of this process:
- 1. Soil Preparation: Before starting the harvest, the soil around the olive trees is cleaned. Fallen branches and dry leaves are removed, and nets or sheets are spread under the trees to catch the olives that will fall during the harvest.
- 2. Manual Harvesting or Brucatura: Manual harvesting, also called "brucatura", consists of picking the olives directly from the branches with your hands or small rakes. This technique is the most delicate and allows you to select only the best olives, avoiding damaging the fruit and the plant. Operators use ladders to reach the highest branches.
- 3. Combing or Raking: In addition to manual harvesting, mechanical combs are used to detach the olives from the branches. This technique is slightly faster than stripping and allows for a greater quantity of olives to be collected in a shorter time.
- 4. Harvesting of Fallen Olives: The olives that have fallen onto the nets are collected using small aspirators or mechanical harvesting systems, and then transferred into perforated boxes that allow ventilation. It is important that the olives do not remain in contact with the ground for too long to avoid contamination or unwanted fermentation.
- 5. Sorting and Transport: After harvesting, the olives are selected, eliminating those that are damaged or unsuitable for oil production. Subsequently, the olives are transported to the mill in the shortest possible time to avoid deterioration of the fruit.
- 6. Cleaning the Fruit: Before pressing, the olives are cleaned of any impurities such as leaves, branches or dust. This cleaning process is essential to obtain a high quality Extra Virgin Olive Oil.
In conclusion, the olive harvesting phase is very demanding and requires considerable effort. The final result, namely our San Biase Extra Virgin Olive Oil, greatly repays all the effort required!
