In order to produce a top quality olive oil, the transformation of olives into oil must take place within 24 hours after the harvest of the fruit. To ensure this decisive aspect at Fattoria COLLE VERDE, the pressing operation takes place on-site in one of the view estate-owned mills in this area. For best results, we are using a state-of-the-art “2-step” machine specially designed and geared towards our particular production procedures.
At Fattoria COLLE VERDE we make two types of extra virgin olive oil using different production methods. “Cold pressing”, however, occurs during both of the transformation processes.
For the “traditional” extra virgin olive oil we apply the customary 2-step method of first crushing the olives into a paste and then using a centrifuge to separate the oil from the water, which is naturally contained in all olives.
Producing the “Olio fiore” requires a lot of patience yet yields a more delicate oil called “affioramento”. Pressing and centrifuging are not necessary as we simply let the oil drip down by gravity from the crushed olive paste. At this stage, the oil is always combined with water particles so we store the mixture in specially made containers to allow the two liquids to separate naturally: olive oil is lighter than water and within a short period of time the oil floats to the top. Besides “afloat,” the Italian word “affioramento” can also be translated as “blossoming” and that is why this unique olive oil is sometimes referred to as “olio fiore”, or “the flower of the oil.”