Olive oil mill

In order to produce an extra virgin olive oil with low acidity it is necessery to use an extraction process capable of maintaining  the integrity of the base product. Our company is equipped with a new continuous cycle plant, at the forefront  of technology, by which all stages of extra virgin olive oil production are rigorously controlled from reception to the end product.

 

Scelta delle olive

THE CHOICE OF OLIVES

Only olives with healthy drupes and the right degree of ripeness (as soon as they turn colour) guarantee high quality oil. Each individual batch is weighed and identified with a number, which allows for its tracking.

STORAGE

Avoiding crushing the drupes is most important, to reduce fermentation and oxidation; for this reason the olives are stored in aerated crates.

 

 

Lavaggio

DEFOLIATION

To guarantee the best oil quality, it is important to remove all leaves and twigs from the olives which can give a sour and woody taste to the oil.

WASHING

The washing is carried out by always using  clean water with a water jet system specifically devised. To improve the quality of the product the olives have to be cleaned  from soil and parasites; soil residue, present in the drupes, can give the oil a rather unpleasant earthy taste and reduce the shelf-life.

  

The production process is managed by a computerised system, that allows us to control, regulate and register all sensitive parmeters, such as temperature and the processing time; all indispensible conditions to keep the properties of the fresh olives unchanged and obtain high quality oil.

 

THE STAGES OF THE PRODUCTION PROCESS

Frangitura olive

THE PRESSING

The pressing is mechanically done by a hammer mill crusher. This intensifies the green colour and fruity taste. In fact the shredding of the olive skin releases vegetable substances that gives the final product special characteristics.

MALAXATION

The malaxation tank is an appliance that carries out an essential task in order to obtain the best qualitative and quantitative result. During malaxation two things happen:

- Lisys of the  membrane lipoprotein that surround the oil droplets;

- aggregation of oil microparticles to form a mass large enough for the following water-oil separation. 

The malaxed paste is accurately kept in gentle agitation by rotaing discs (aspi). The tank has a panel to control and manage the temperature of the paste which must not go above 25˚ C.

Separazione olio

 IN THE DECANTER:

In the decanter, the liquid (water and oil) is separated from the solid mass ( pulp/pomace).  The machine used is a horizontal centrifuge with continuous discharge during the three stages:

- The first discharges the pomace (stones and residual pulp);

- The second discharges vegetable water and fine impure particles;

- The third discharges oily must (the separation of the oily part from water is not precise).

The above is a continuous process carried out by stainless steel machinery, that perfectly preserves the  organoleptic properties of the olive oil. 

THE SEPARATION

The separated oily part undergoes further treatment with gentle centrifugation, the separation, to remove the small quantity of vegetable water present. The olive oil quality depends on the purity level obtained by the above process of clarification.

 

CONSERVATION AND BOTTLING

Having obtained such an oil with so much care it is vital not to overlook its conservation which has an essential role in maintaining the product properties. The oil is put in stainless steel containers and stored in an environment with controlled temperature.

After careful physico-chemical analyses and appropriate panel tests, carried out by competent laboratories to certify its compliance to the quality parameters required by law, we proceed to packaging.

Oil produced in this way has  all the organoleptic, nutritional and physico-chemical properities of extra virgin olive oil.

 

ecologia e ambiente

ECOLOGY AND ENVIRONMENT

Foddi are particularly attentive to environmental issues, in this respect our company carries out intelligent and sustainable recycling of pomace and vegetable water. The former is used in composting plants; the latter is used in agriculture as a nutritive substance and serves as a soil improver on agricultural land, in accordance with the law.

The pomace particularly (the discarded solid part of the olive) is separted from:

-  the woody stone, useful as a highly calorific fuel (with it our mill boilers  produce hot water);

-  the soft part (the olive pulp), used as fertiliser in olive groves.

 

NOT JUST OIL

The Foddi Olive Oil Mill carries out a 360 degree utilisation of the olive.

The Foddi Mill makes available to their customers a highly selected extra virgin olive oil but also biomass products, namely ecological fuel that comes from the olive stone “pellet”. The discarded oil is used for making soap with moisturising and soothing properties typical of oil; a soap free from surfactants, suitable for all skin types, even the most sensitive.