The production method linked to the peasant tradition
The production method of the Frantoio Pace Extra Virgin Olive Oil is linked to the peasant tradition together with some adaptations resulting from the long experience and constant search for a higher quality, from picking to pressing, from packaging to preservation. During such phases, in fact, the workers’ technical qualifications and the ethical principles as well as the technical equipments in use are of paramount importance.
Special care is required when olives are carried from the fields to the olive oil millstone. There, they are ground within 24 hours so as to avoid any kind of degradation and/or fermentation which might cause an acidity rise and oil imperfections.
This method avoids traumatic stresses and overheating, restrains the formation of emulsions and protects the paste from metal contamination.
Find more about our olive mill.