Olive processing


Here’s how we produce our oil

The climate of Carpino and the particularly favourable composition of the soil, rich in phosphorus, potassium and micro-nutrients give to the product some unmistakable characteristics.

The passion of the farmers and the agricultural traditions also used in the choice of the production’s methods of the olives, makes us able to produce a quality olive oil thanks to the careful selection of the selected olives.

The company Olii Carpino S.r.l is characterized by a very low acidity and with a medium-intense fruity taste with herbaceous-floral notes and a yellow-gold colour. The extra virgin oil of Carpino is one of the best in the territory of Gargano and is, also for Its unmistakable sensory notes, to the first places in the market of national niche.

The processing methods can be different in several companies but the basic steps are everywhere the same.

It all starts with the harvest of olives that takes place between mid-October to the end of December, this activity can be done manually with the help of sticks for beating or shaking, or mechanically with the use of pickers that shake the tree in place of human labour and collect the olives in a network arranged on the ground.
After harvesting we proceed to weigh olives in the mill to have an estimate of the harvest.
At this point the olives are defoliated and washed in water tanks where the latter is often changed to maintain the quality of the olives.

After these preliminary steps we move to the milling, the process thanks to which the olives are transformed into oil paste, a compound made of solid part, fruit of kernels, peels and pulp but also a liquid part.
One of the most important moments of the processing is the mixing, that is a controlled temperature remixing of oil and pasta that reduces the volume. This is the phase that precedes the extraction of the oil, that is the real production of the oil.

The last phase is that of separation, after the extraction of the liquid from the paste, the product obtained still contains water that will be separated by exploiting the non-miscibility of oil with centrifugal separators, the product obtained is finally the olive oil.