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Passion and know-how
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Our oil
Olio Savanelli
A delicate extra virgin olive oil, obtained through cold extraction with exclusively mechanical methods. This traditional and natural process preserves its extraordinary organoleptic qualities, offering an authentic taste and an unmistakable aromatic profile.
Ideal for enhancing every dish, from the simplest to the most elaborate, Olio Savanelli represents the meeting point between tradition and innovation, embodying the excellence of Italian olive oil culture. With a perfect balance of taste and genuineness, it is synonymous with superior quality.
Produced with respect for nature and following ancient techniques passed down through time, Olio Savanelli combines passion, experience, and care in every stage of production. Each bottle encapsulates the best of our territory, celebrating the art and value of a genuine and authentic product.
Harvesting
Production of Olio Savanelli begins with the harvest, which takes place between September and December.
Tarps are spread around the trees to collect the olives that have naturally fallen, preventing waste and preserving the quality of the fruit. The harvest can be done by hand or with specific tools that respect both the fruit and the plant. The main methods include:
- Combing: to use a comb to make the olives fall.
- Shaking: to use a mechanical arm to shake branches.
Washing and Milling
After the harvest, the olives arrive at the mill within a few hours, where they undergo a thorough washing to remove impurities such as mud and dust, ensuring a high-quality oil. Next, the milling process takes place, which crushes the olives to obtain a dense and fragrant paste. This can be done using two techniques: classical milling, which uses stone wheels to separate the pulp and pits, or modern crushing, a quick method that reduces the risk of oxidation.
Malaxation
The malaxation is a crucial phase in the production of Olio Savanelli, where oil particles are separated from water. This process takes place in a stainless steel tank equipped with slowly rotating helical blades. To ensure quality, the malaxation must last no longer than 40 minutes and maintain a temperature below 27°C, the ideal condition for cold extraction. Exceeding 30°C can compromise the flavor and essential nutrients, making cold pressing a vital step for producing extra virgin olive oil of excellence.
Pressing
Pressing is the final stage in the production process of extra virgin olive oil, where the oily must, pomace, and vegetable water are separated. This step is crucial for the quality of the product and can take place either cold, preserving the organoleptic properties, or hot, which yields lower results. Separation is done through a centrifuge or pressure filters. The resulting oil, which is cloudy and raw, can be filtered for a clearer appearance without compromising quality, as both forms retain excellent characteristics.