The processing
The milling
The VABRO and BOURBON DEL MONTE extra virgin olive oil is a 100% Italian oil obtained from native olives, such as Frantoio, Leccino, Pendolino, Moraiolo. The olives are harvested by hand and cold pressed within 24 hours of collection. The milling takes place with a new generation machinery, at a temperature below 27°C which allows the original characteristics and nutritional values of the olives to remain unaltered.
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Our processing system
Find out how we work our olives to transform them into extra virgin olive oil with an inebriating scent and unique flavor that arrives at your home.
First, the olives are ventilated to remove twigs and leaves, after which they are subjected to thorough washing in cold running water in order to remove earth and foreign bodies. The olives then pass over vibrating grids in order to eliminate excess water.
Inside the hammer crusher, the olives are crushed to obtain a coarse paste containing peel, pulp and stones which perform a draining function and facilitate the subsequent separation of the oil from the paste.
Thanks to the use of the hammer crusher it is possible to quickly crush a large quantity of olives, obtaining a more uniform paste and minimizing the harmful contact of the olive paste with oxygen.
At this point the olive paste is gently mixed for about 30 minutes in tanks heated to a temperature below 27°C in order to allow the oil particles to aggregate.
From the paste obtained, through the extraction system by centrifugation which interacts on the different specific weight of the components, we proceed to the two-phase separation of the solid part (pomace and vegetation water) from the liquid part (oily must and vegetation water).
The crude oil obtained is subjected to a further passage in a separator which will free the product from residual water and impurities.
The oil that comes out is extra virgin and is ready for consumption.
The oil is then stored in stainless steel containers under a nitrogen head in a controlled temperature environment between 15° and 21°C.
The packaging takes place using specific equipment (such as the automatic or semi-automatic bottling machine) which allow the oil to be poured into the specific containers.
Once bottled, the container is hermetically sealed to prevent alteration of the organoleptic properties of the oil and immediately afterwards it is sealed, labeled and boxed.
