Processing
Olive Harvest
dalla sapienza delle nostre mani a voi
The harvesting of olives is carried out in the Fall.
The choice of the day in which to begin the collection is a key decision
that substantially affects on what will be the characteristics of our Extra Virgin Olive Oil Dessì.
Il grado di invaiatura delle olive e il clima saranno i fattori determinanti per la qualità finale del prodotto in quello specifico anno di raccolta.
The harvesting of our olives is carried out using the milking method (hand-pickingthe olives direct from the tree) and the shaking down method manual method as well.
These methods, in addition to being traditional, they contribute significantly to preserve both the tree and fruit produced by it.
Squeezing
equilibrato, fine al palato e dal profumo intenso
The freshly picked olives are quickly taken to the local mill.
Extra Virgin Olive Oil Dessì is here obtained through cold pressing,
only by mechanical or physical processes
(such as washing, decantation, centrifugation, filtration)
in order to preserve all the own and unique characteristics
of the fruit from which it derives.
Il contributo del frantoiano alla qualità del prodotto
è fondamentale sotto diversi aspetti.
Per prima cosa l’igiene, la manutenzione degli impianti,
tempi e parametri di spremitura dei frutti.
