Extra Virgin Olive Oil Olivart "O"

The extra virgin olive oil “Olivart” is a portion of our best extra virgin oil. It comes from a small olive grove that our ancestors called “O” situated in the Sabine Hills more precisely in Montelibretti. The harvesting is done in a partially mechanized manner by means of hand-held olive picking machines and nets. The olives gathered are then stored in small perforated crates which allow for good ventilation. The small crates are then immerged one by one under fresh running water in order to eliminate dust debris and residue from harvesting. This operation is extremely important especially as in this way the olives maintain their freshness and fragrance until the moment of milling. Once these operations have been carried out, the olives are then taken to the mill to be pressed. This is a very delicate phase, as if the right precautions are not taken, all of our harvesting efforts will have been in vain. To begin with, every component of the mill, which will be in contact with the fruit before pressing, is washed thoroughly using abundant hot water; not forgetting those that will then come into contact with the oil produced. Temperatures for carrying out this process have to be rigorously inferior to 27° C. Having reached this point, the fruit which is still fresh and fragrant is poured with care into the circuit of the mill. After about an hour our oil begins to flow out; only 5 to 6 hours have past since the olives were picked from the tree but an entire year of care and attention has passed.