IT ALL BEGINS WITH THE MID TO LATE OCTOBER HARVEST
This is the stage where several varieties of olives begin to ripen, turning green and/or to darker shades of red or black. This stage is diligently monitored to ensure that the fruit is harvested at just the right time.
Large nets are laid down across the olive grove to ensure that the olives are not lost in the ground. The olives are hand-picked with the assistance of a mechanical rake.
Within 24 hours of being picked, the olives arrive at the organic mill where they are assessed for quality and weighed on a large scale, then deposited into a stainless steel container ready to be crushed. After picking, speed is of the essence to ensure quality and freshness.
The olives are then slowly fed onto a belt extracting most of the leaves.
The olives are washed and carried into a holder which slowly feeds the olives to be crushed and then cold pressed.
The olives are cold pressed once, ensuring that the true taste of these special varieties of olives remains real and intense. This cold pressed method is one of the reasons for the low level of acidity found in our olive oil.
Most olive oil brands that you find in the store are factory-produced and look clear. That’s because they have been refined and or filtered, resulting in the absence of many key vitamins and antioxidants.
Louianna Organic Extra Virgin Olive Oil is unfiltered. Prior to bottling it is naturally settled in stainless steel vats for 30 days, resulting in an oil that may be slightly cloudy with sediment present in very fine form at the bottom of the bottle. It is these tiny microscopic pieces of olives that are significant sources of vitamins and antioxidants such as polyphenols.
Dominic Spedaliere, President of Louianna Inc. and Dr. Alessandro Patuto, President of the Cooperative, supervise the mill for the duration of the olive pressing process.
To comply with the European Unions’ organic certification, the machinery used is not the same as machinery used to produce ordinary olive oil. The process captures traditional methods using several state-of-the-art advances. One key difference is that no water is added during the process. Only the natural unheated water of the olives is required.
As cleanliness is of vital importance, the machines in the organic mill are made of stainless steel. The stainless steel machines can be thoroughly flushed and cleaned with ease, unlike traditional woven fiscoli pressing methods which are notorious for leaving old rancid paste between pressings.
This feature and many others, result in the purest, highest quality extra virgin olive oil available anywhere.