OIL ELABORATION PROCESS

The last but not the least hurdle is the ellaboration of the oil. The percentage of oil is very low, only a 3 / 4% because 95% of the fruit is seed bone and that makes the elaboration a complicated task.

The battering time is much longer than with normal olives but at the end of the battering when you see little drops of oil gathering together is just like a little miracle…

Mechanical modifications in the oil press had to be carried out in order to adapt the oil machine to the fruit needs such as to reduce the grinder, a direct way out of the fruit paste in case it blocked the mixer and many other changes.

It took seven long seasons to carry out the mechanical modifications and the metodological changes to adapt the oil press to the small wild olives. FILTERING

The filtering is done at the very moment the oil comes out of the oil pipe, first with a cotton filter followed by a cellulose filter and then again by the so called natural decantation, that is to say let it repose for a few weeks and then filter it again.

STORAGE

Since the outcome of the whole land is 50 liters maximum, after filtering the oil is stored in an Electrical wine cooler so that its beneficial properties remain intact.
The bottling is done by hand afer every order as if it had just emerged from the oil press.

The bottling is done by hand at the farm facilities. We bottle only the units that have been ordered that day so that the oil is totally fresh and keeps the beneficial properties.

As you can see, the whole process (recollection, elaboration, storage and bottling) is done at the farm at the right moment and with much care and attention to obtain a unique wild olive oil of top quality; OR D’ULLASTRE