Olive oil

Variety of olives

Ortice

Ortice

Greatly diffused in all the Sannio, equipped with a good resistance to cold, that’s why we find it on middle and high hill, it’s characterized for its big and oblong fruit. The plant has medium strength, with a high foliage and an arising presence. The fruits, even if they give excellent oil, are used also to be eaten. This production, normally is very abundant, but it alternates in the years. Their oil performance is discreet, about 16%. It presents a medium- high green intensity of colour, with herbal and tomatoes scents, the pulp is milky white. The Ortice plants are very sensible to mosquito attacks, Spilocaea oleaginea and mange.

Ortolana

Ortolana

The Ortolana, with the Racioppella are the two dominant plants in the Telesina valley. Known even with the name Melella, for the characteristic scent of apple that instills in the oil. It’s particularly diffused in the Telesina valley and it’s appreciated, other than the great resistance to atmospheric adversities, even for the excellent oil quality obtained; it’s characterized by a medium intensity green colour with a green apple scent. The plant’s strength is medium high, the foliage is expanded and it has an arising presence but with some pendulous branches. The pulp is white and it comes off quite easily off the stone; for this reason they are appreciated even as table olives. Their oil performance is about 13%. It’s sensible to mosquito attacks, Spilocaea oleaginea, at low temperatures but it resists at monge.

Racioppella

Racioppella

Diffused in the Beneventano and most of all municipality of Guardia Sanframondi, where is the most cultivated variety. It’s a variety extremely appreciated for its constant productivity, for the quality of the oil and not for the performance that is between 10% and 12%. The plant has a medium growth lanceolate dark green leaves. The fruits are little and oval, with various dimensions and different grade of maturation, gathered in grapes, with different colours that go from light green to violet, and white pulp. It’s called with different names like “Ansertarella”, for the fruits distribution in grapes, “ Rappocella” because the olives are always gathered in grapes, “Spruarella” because during the harvest, the hand movements remembers the one it’s used during the milking. It’s considered incompatible, but its constant and abundant production leads to consider it compatible. In the years that, for adverse climatic circumstances, the plants give less fruits, they mature precociously and fall. This phenomenon is called “ Fava cotta”. It’s resistant mosquitos attacks, and monge, at Spilocaea oleaginea, at low temperatures and at drought.

Continuous integral mill

Harvest
To obtain high quality oil, the olives are harvested from the tree directly. During this face they are pressed with all the necessary precautions to avoid the rupture and the fruit’s crushing or its contamination with little parts of dirt.To obtain a good oil its cellular structure has to be intact till the pressing moment: in crushed olives, attacked by the olive mosquito or frozen, the cellular rupture of the pulp shall prepare the oil to hydrolysis and oxidation. The consequences of such phenomenons is the improvement of acidity due to the release of fatty acids, triglyceride in the oil. Once the work is over, the olives are brought at the mill for the process.

In box conservation
The oil transport and conservation are the most critical phase in the productive cycle. The olives have to be as soon as possible after the harvest, preferably within twelve hours.From the beginning it’s recommended to use ventilated boxes.

Defoliation
Leafs and little branches that are harvested with olives, are removed in the field, before they are brought to the oil mill. The successful defoliation allows to improve the quality with the elimination of “bitter sour” scent (of leafs).

The washing
The olive washing is, instead, fundamental to eliminate the sense of “dirt” in the oil obtained from olives that present traces of dirt.

Milling
For the milling we use the traditional millstone or the Molazze. The molazze make a slow and regular mill without any significant increment of paste’s temperature, this leads to the creation of sweet and harmonic oils.

Kneading
During this operation, olive paste is kept in slow agitation to facilitate the oil aggregation in drops to permit an easier centrifugation. Kneading “Time and temperature” represent the quality parameters of the oil. The temperature in our ripples is between 28° and 30° C, kneading time goes between 15 and 30 minutes; this is made to obtain a more intense taste.

The centrifugation
The integral continuous system is one of the last installations for oil extraction. With this water saving system we can obtain an oil with phenolic and aromatic flavourings quality.

The splicer
The final operations of oil clarification ( the rotodynamic separation of oil from water) it’s made rapidly and in an efficient way with a vertical axis rotodynamic, called more commonly “ Splicer”. The oil that comes out of this process is cloudy and veiled.

The conservation
If you don’t get safe precautions for the oil conservation, there will be a harm for oils arome and oxidation problems. The chemical oil composition can affect on its oxidation resistance.
A higher quantity of linoleic acid and a low amount of antioxidant substances ( little bitter-hot oil) are elements that don’t permit stability in the future as an oil that presents a bigger dotation of antioxidants ( a more bitter-hot oil). The choice of which kind and dimension of container for oil storage is one of the most important things for a good product conservation. Certainly there are some inappropriate traditional containers, like clay or tin jars, stone tanks or vitrified tanks , for the difficult closing or for the difficult part cleaning. Our oil conservation is totally made in inox steel containers with a conic fund that has a drain system in steryl nitrogen ambience. The temperature control in the storage ambience is very important too. Our oils are kept at a constant temperature between 10° and 18°C to prevent excessive hot or freezing.

Classic mill tradition

Harvest
To obtain high quality oil, the olives are harvested from the tree directly. During this face they are pressed with all the necessary precautions to avoid the rupture and the fruit’s crushing or its contamination with little parts of dirt.To obtain a good oil its cellular structure has to be intact till the pressing moment: in crushed olives, attacked by the olive mosquito or frozen, the cellular rupture of the pulp shall prepare the oil to hydrolysis and oxidation. The consequences of such phenomenons is the improvement of acidity due to the release of fatty acids, triglyceride in the oil. Once the work is over, the olives are brought at the mill for the process.

Milling
The first lavoration phase at the mill is called Milling. For the milling we use the traditional millstone or the Molazze. The molazze make a slow and regular mill without any significant increment of paste’s temperature, this leads to the creation of sweet and harmonic oils.

Pressing
After milling there is the pressing phase. The pressing system requires, to obtain an extra-virgin oil, a careful management of transformation. This good management is important to prevent paste or oil-must fermentation, that can bring some problems for the organoleptic structure of the oil. To avoid this incovenience, it’s necessary knead high quality olives, but mostly knead them 24 hours on 24 to avoid residual paste fermentation.

The splicer
When milling process is over, you pass to the separation between oil and vegetation water.
The final operation of oil clarification ( rotodynamic separation of oil and water) is made rapidly and in an efficient way with a vertical axis rotodynamic, called commonly “ Splicer”.The oil that comes out of this process is cloudy and veiled.