HERE’S HOW WE DO IT

 – We select only the best fruits –
to turn them into Extra Virgin

The period of the collection is a delicate phase, which coincides with the time when the oil is invaiata or when it reaches the right degree of ripeness. There is no precise moment in nature.

We proceed to the collection between late September and December, that is, when the olive has assumed a typical color that indicates the correct degree of ripeness. Year after year, we evaluate the methods and harvesting techniques.

One is the stripping, that is, the manual picking of olives, an ‘other is the combing, by means of a special comb that passes on the loads of fruit branches and finally the collection by shaking machines.

 – 2h –
from harvesting to milling

Immediately after the collection we bring only the best fruits at the mill, which is less than 1 KM, so within a very short time, less than two hours, we continue to crushing or the pressing of the olives.

The processing speed, in the extra oil from olives, allows us to maintain the organoleptic properties (color, smell and taste) unchanged, and for the effect, to avoid reactions such as fermentation and chemical and enzymatic oxidation that would deteriorate the characteristics physical-chemical oil.
This, however, allows us to maintain the very low acidity.

 – 24 °C –
the temperature at which the work product

Our company extracts the extra virgin olive oil from olives using the cold process. According to the law we should not exceed 27 ° C to avail ourselves of this term. In fact we prefer to work the product at a lower temperature of about 24 ° C, this allows us to further preserve the product obtaining a lesser amount but a higher quality.

The temperature is constantly monitored by means of electronic devices by our operators. This oil production technique is not widespread because it has the far greater costs and greater product loss (yields lower), however, provides us with the authenticity of the product, and exceptional taste.

In fact, due to the extraction cold oil does not oxidize and the taste is typical olive.

HERE BECAUSE IT’S GOOD

The processing techniques that we use make it one of the best allied health, as they leave unchanged its beneficial properties: polyphenols (antioxidant substance) and unsaturated fats.

It is shown that it is a valuable ally in weight control and in health care.

Great for children’s growth and nutrition of adults and the elderly, for its ability to prevent atherosclerosis, to counter free radicals and promote the absorption of salts and vitamins, to prevent cardiovascular diseases, thrombosis inflammation.

The extra virgin olive oil is recommended in the Mediterranean diet for these reasons, it is good and does well.

HERE ARE OUR OIL

EXTRAVIRGIN OIL POGGIO REALE

is a blend obtained by the blend of the three cultivars, such as Cellina of Nardò, Ogliarola and Coratina.

ORGANIC EXTRAVIRGIN OIL

GRAN RISERVA & SELEZIONE PLATINUM

is a blend obtained by the blend of the three cultivars, such as Cellina of Nardò, Ogliarola and Coratina.

POGGIO REALE EXTRA AROMA

seasonings based on Poggio Reale extra virgin olive oil expertly flavored to satisfy every palate.

DETAILS OF OSTUNI AROMATIZED

From the union of love for art and for the good and healthy food, it comes the limited series “Details of Ostuni Flavoured”.