Extra virgin olive oil production: how our oil is made
The production of extra virgin olive oil is a meticulous process that requires experience, technology and passion: let's discover together how Sapigni's Italian green gold is made.
The production of extra virgin olive oil represents a refined art that combines centuries-old tradition and technological innovation. In this journey to discover how Sapigni quality EVO oil is created, we will explore each stage of the production process, from the careful harvesting of the olives to the preservation of the precious end product.
From the plant to pressing: the perfect moment for harvesting
The production process of extra virgin olive oil begins in the fields, where the choice of the ideal time for harvesting is crucial. The olives are harvested at the optimal ripening time, when the fruit has reached the perfect balance of aromatic components and oil content. Harvesting is done either manually or with the aid of specific mechanical equipment, always taking the utmost care not to damage either the fruit or the trees.
Technology and tradition: the heart of extra virgin olive oil production
Once harvested, the olives are quickly transported to the mill to begin the extraction process. The first stage involves the defoliation and thorough washing of the olives, essential operations to eliminate leaves, twigs and other impurities that could compromise the quality of the oil.
The real magic of extra virgin olive oil production occurs during the extraction phase. The use of a technologically advanced plant, equipped with a forced cooling system during the olive pressing phase, ensures that processing always takes place ‘cold’. This technique is fundamental for preserving intact the precious organoleptic properties made up of fragrances and flavours, and the nutritional and health benefits of the oil.
Environmental sustainability in the production process
Modern extra virgin olive oil production can and must be sustainable. Oleificio Sapigni's entire production process is designed to minimise environmental impact: by-products of processing are not dispersed into the environment but are recovered for energy production. In addition, the use of a modern photovoltaic system on the roof of the mill provides the energy needed to run the plant, making production even more eco-friendly.
Conservation: protecting quality over time
The last stage in the production of extra virgin olive oil, no less important than the previous ones, is conservation. The freshly extracted oil is stored in stainless steel tanks in a nitrogen atmosphere, self-produced using a state-of-the-art technique that protects it from contact with oxygen and light. This preservation method guarantees optimal preservation of the organoleptic characteristics and beneficial properties of the oil over time.
Guaranteed quality from field to table
The production of superior quality extra virgin olive oil requires meticulous control of every step in the process. The selection of olives from the farm's own olive groves, from the Emilia Romagna region and other Italian regions, the use of modern technology for cold extraction and attention to product preservation are the key elements that guarantee an excellent EVO oil, rich in authentic aromas and flavours. As confirmation of our quality, we can boast a wealth of experience since 1850, the numerous awards and recognitions we have won, and above all the appreciation that our customers have shown us over the years.
Our constant striving for quality results in a product that keeps all its beneficial properties intact: rich in natural antioxidants, polyphenols and essential fatty acids, extra virgin olive oil thus becomes not only a delicious condiment, but a true ally for our health.