Corzano e Paterno

Extra Virgin Olive Oil    « Wine    « Home

There are about 2800 olive trees on Fattoria Corzano e Paterno. Varieties:

We use the manure from our 600 milk sheep as fertilizer. In our olive groves we do not use any insecticides, fungicides or herbicides.
The olives are picked by hand at the beginning of November before the olives reach their full ripenes. One person picks 80 to 120 kilos of olives on average in an 8 hour working day.
Once picked the olives must be carefully handled and brought immediately in small containers to be pressed. Delay before pressing must not exceed 24 hours.

Extraction of the oil is done with a modern continuous centrifugal press system.

1. Cleaning – the olives are washed and leaves and branches removed.
2. Grinding – they are then crushed into a paste by blades, drums or disks.
3. Kneading – the paste is mixed in stainless steals vats at a temperature of 27° C for 20 to 60 minutes. This phase enables the aggregation of all the small oil particles present in the paste; the oil can only be pressed after this occurs.
4. Pressing – this is done with a Decanter System where the centrifugal force separates the oil from the paste and the vegetable water.

Olive oil yield 14 to 16%.

The olive oil is immediately filtered to remove quality lowering enzymes. The oil should be kept protected from light, oxygen and heat.
Yearly production around 1800 kilos.
Bottled in 0.5 and 5 litre bottles.

Fatty acids 0.22%, peroxides 5.6meq 02/hg, biophenols 526mg/kg, tocopherols 288meq/kg.