The long journey from tree to bottle

How important is traceability! Thanks to this system of identification and documentation, we can reconstruct the entire history of a product. We can follow every process, from raw material to finished product and vice versa, including every stage of production and distribution, and also identify the individual operators involved at all these various stages. This system is all the more important when it involves a high value, high quality product such as Lazio extra-virgin olive oil. Traceability is a crucial element in the extra-virgin olive oil supply chain, allowing us to reconstruct the history of the oil throughout every phase: from fruit to milling, and from storage to mixing and final packaging.
The system is particularly stringent in protecting the consumer, operating throughout the whole of this Italian agricultural sector and providing a full set of data: from records in relation to the process of olive cultivation to information regarding genetic background, fertilisation methods, plant protection treatments, and checking and testing procedures. But to provide maximum transparency, it also provides information regarding the processes of milling, storage, decanting and final packaging; ensuring the consumer is offered a safe, healthy and fully guaranteed final product.

The individual stages involved in producing extra virgin olive oil

  • Cultivation
  • Modern cultivation methods, including a reduction in the use of pesticides and the spread of organic farming, have ensured greater quality for the product.
  • Maturation
  • Knowing how to choose the right degree of ripeness can affect the sensory features, the wholesomeness, and the productive potential of the oil.
  • Harvesting
  • It is essential to check the state of the fruit on a daily basis, monitoring the process of ripening in order to plan ahead for the harvesting and processing.
  • Crushing
  • The first stage of extraction is the crushing process, a mechanical treatment that breaks down the tissues of the olive and pit to produce the olive paste.
  • Malaxing
  • The olive paste is mixed in a steel tank with slowly rotating blades, enabling the separation of the oil from the rest of the paste.
  • Extraction
  • This process finally separates the oil from the olive paste and significantly affects the final quality of the oil.
  • Filtration
  • After extraction, the oil undergoes a process of clarification, and can either be filtered or simply left to settle.
  • Storage
  • Correct storage is crucial as it can affect the organoleptic, sensory and health-giving properties of the oil.