Harvesting and milling
From september to december
A fundamental aspect in the production of European Extra Virgin Olive Oil is what is commonly called olive milling and which takes place in the period from September to December.
A very significant moment
The one linked to the harvesting and grinding of the olives is a very significant, almost archaic moment, an ancient tradition on which the quality and authenticity of the product depends. During this period of time, the producers proceed with the extraction, harvesting and pressing of the olives.
To achieve excellent qualitative and quantitative results, choosing the best time to harvest is of fundamental importance.
The harvest must be carried out when the maximum development of the olives and good maturation or “inoliation” (process of enriching an olive in oil which takes place during progressive maturation) has been reached. In this phase, the water, sugar and acid content in the pulp decreases and the oil content increases. The oiling of the drupe begins as early as August and ends in November. Generally the best time is when the veraison of the fruit is 60-70%. In fact, at this moment there is the greatest quantitative concentration of oil and phenolic substances.
The procedure is well organized and punctuated by mandatory steps. The olives harvested from the trees with mechanical and manual methods are immediately taken to the mill, in order to guarantee maximum quality and yield. Subsequently, the entire harvest is transferred to the defoliator, a precise machine which automatically, by means of mesh gears, removes the leaves and twigs that have escaped the watchful eyes of the farmers, separating them from the olives. We then move on to “repilitura” using special machinery.
After washing, the fruits arrive at the mill and enter directly into the crusher, starting the processing cycle.