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Production process

From the olive to oil: care, precision, details

Precious fruits that make a high-quality olive oil under the guidance of experienced hands.

Our oil craftsmen, since 1968 enrich their personal experience of the Trevana oil tradition by sharing their know-how.  A manufacturing process that for almost 50 years encompasses skills, experience, love, and passion that contribute, along with careful research in the latest technology, to create a high-quality product.

From the olives harvest to bottling of oil, through the extraction, preservation and delicate moment of tasting, each phase is taken care of truly excellently, in accordance with specifications shared with all the skilled craftsmen involved.

The olive harvest

The right time to harvest the olives is when they start to change their colour that turns from green to purplish red, at that point they make an excellent Extra Virgin Olive Oil.

The collection normally takes place between the first half of October and the end of November, depending on the season and the type of oil to which the production is intended for. The stage of ripeness of the olives, strongly affects the production of our selections: Olio Trevi and Olio Famiglia are ready as soon as the season begins, Olio Elite needs more time (usually the first half of November) because the olives must be a bit ripe to give it a more sweet and delicate taste.

Olives are still picked by hand: the pickers lay the sheets off the ground, and rake the olives from the branches with stairs and tears. Then olives are transferred, as rapidly as possible, in ventilated crates to be immediate taken to the mill, where the treatment, according to our discipline, must absolutely start within 12 hours of collection.

The extraction of extra virgin olive oil

As soon as they arrive at the mill, the precious olives of the Trevi area, are immediately processed for the extraction, a procedure that includes four separate steps.

Defoliation and washing
That is to say the time of the preparation of the olive: the leaves are sucked, as they would give the oil an oaky flavour, and a stream of cold running water cleans thoroughly the olives.
The washing is done only for hygienic reasons, because luckily, we do not need to use chemicals to protect the plant against pests; in the hilly strip that goes from Assisi to Spoleto, thanks to the dry and cold climate, there are no attacks of olive fruit fly, parasite of the olive, which qualitatively alters the olives and consequently the oil.

Breaking
Olives’ flesh and stone are ground into a paste. We calibrate very carefully the mill, because it must be right for the stage of ripeness of the olives. We use a slow crusher with knives that do not develop heat when reducing the olives into paste.

Beating the paste
Now we are getting close to the real extraction step: the olive puree is continuously churn to coagulate the drops of oil and prepare them for the extraction. To preserve the amount of polyphenols is necessary to maintain a controlled low temperature and close the tanks to eliminate trade with environmental oxygen. Even in this case, timing and temperatures vary depending on the stage of ripeness of the olives.

Phase Separation
This is the step of the separation between the liquid part (oil and water) from the solid part (the olive residue, which is then separated). They are cold centrifuged (the maximum temperature is 21 ° C) and without using any pressure.

The extraction is carried through two-phase and a half state-of-the-art decanters, without adding any hot water, to enhance the organoleptic characteristics of Extra Virgin Olive Oils and ensuring the highest content of natural antioxidants, polyphenols, and of other components very important for the health.

Oil water separation

From the extraction phase, we get the “oily must” a mix of oil and water. As water has a slightly higher specific weight, a centrifuging process can eliminate it.
Our centrifuges are equipped with a special device, which prevents the rotation speed heats the oil.
The result of this process is a product cloudy from the presence of micro-droplets of residual water and fruit parts.

Storage with filtering

The oil produced is stored in an underground storage at a constant temperature of 15 °, under an inert nitrogen and in barrels of stainless steel.
In the same room, the filtration is carried out. It is necessary to make the oil clear, with simple paper filters, without the addition of any chemicals.
To test the quality and safety we have it analysed from the chemical point of view by external laboratories, and tasted by our Master Tasters.

Tasting

Tasting has always been a matter of utmost importance for our work as “oil craftsmen.”

The activity was systematically introduced in 1974, when the Master Taster Guerrino Perotti joined the mill. Today we have a Panel Test of seven Master Tasters, his students with over twenty years of experience, who taste the production day by day.

This accurate activity is needed to guarantee the characteristics of the different selections and all perceptions are recorded to remember them at the time of packaging.

Bottling

The UNI EN ISO 9001: 2008 certification ensures that both the oil storage and packaging are carried conforming to the usual hygiene practice.

It is impossible to touch it with the hands, the oil runs exclusively through steel pipes.
Even the packaging system, in a sterile room, does not allow any foreign matter make contact with the product. Packaging machines, renovated in 2005, provide an absolute novelty: a system that mitigates the effects of ageing oil caused by the air that is in the neck of the bottle which is eliminated with inert nitrogen, thus preventing oxidation and rancidity. The oil is always freshly supplied to the consumer, because it is bottled on a case-by-case basis per the requests.