Organic Calabrese Extra Virgin Olive Oil 3 lt can

Intense golden yellow color with green highlights, broad fruity and vegetal notes with a pleasant bitter spicy finish. Harmonious and balanced.

Azienda Agricola Fazzolari produces its oil through continuous cycle mechanical processes, paying the utmost attention during the process in order to guarantee a quality product. Among the most important processing phases we find the harvest, the malaxation, the extraction and the storage.

Harvesting The olives are harvested mechanically. This has allowed a leap in quality along the supply chain allowing us to enjoy numerous advantages that have a positive impact on the final quality of our oil. This practice allows us to:

Obtain olives with a homogeneous maturation

Reduce harvesting times

Reduce storage times which never exceed 24 hours;

This allows us to obtain a greater yield and a lower loss as the possibility of defects such as fermentation, mold development and rancidity is reduced.

Kneading

Immediately after harvesting, the olives reach the mill where they undergo defoliation, washing and subsequent crushing using a hammer crusher, giving rise to the so-called “olive paste”.

The olive paste obtained then undergoes continuous mixing aimed at promoting the aggregation and separation of the oil drops from the vegetation water. This occurs for a short time at a controlled temperature, below 27 degrees (cold pressing), allowing us to extract and preserve the minerals, vitamins, antioxidant substances and nutritional, chemical and physical characteristics of our oil.

Extraction

It consists in separating the oil from the mass using mechanical centrifugation processes which in a short time, and always at a controlled temperature, give life to our “yellow gold” maintaining all its chemical-physical qualities unchanged.

Storage

The oil is stored in special rooms inside stainless steel tanks, taking care to avoid any contact with oxygen and light, ensuring the maintenance of its fine qualities over time.