Is a very important phase for the quality of the product because the
method of preparation of the dough (breaking the structure of the olive:
oil-bearing cells of the pulp, core, skin) affects the quality of the
For this purpose toothed helical roller crushers are used: it is an
innovative technical solution which operates at very low rpm (about 400
revolutions per minute) in order to favor a lower release of chlorophyll
and bitter phenols in the oil. This allows to find an optimal balance
between a gentle pressing and the total absence of emulsions and heating
at the time of pressing in order to eliminate unpleasant tastes deriving
from instantaneous over-wintering (bitter) of the oil.
During this operation the olive paste is
kept in slow agitation to facilitate the aggregation in drops of a size
such as to enable the subsequent separation of water and oil. Time and
temperature are parameters regularly monitored in order to guarantee the
high quality of the oil.
The Centripetal Extraction:
The operation of separation of the oil
from the olive paste (separation of water, oil and pomace) takes place
with the centripetal system ( contrary of the centrifuge) without
shaking at very low revolutions and without the use of centrifugal
separators (clarifiers), of first pressing and using a completely cold
process. WITH THESE TWO EXCLUSIVE METHODS all the characteristics of the
best oil are kept intact: taste, color, flavor, aroma and organoleptic
At this stage of the process there is a careful monitoring of the water
added in order to prevent loss of phenolic compounds in waste-waters and
the transfer of any defects to the oil.
The pomace constituted
by the core and the residual pulp, is treated with a system that allows
for the recovery of the woody part (nocciolino) used for energy
production and the pulpy part used as fertilizer.
Polpa di Sansa
Nocciolino di Sansa