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Oleificio Pasquinoni
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OUR PRODUCTS
 
Extra Virgin Olive Oil
 
Beeswax coated salami and cheese
 
Deli shop
 
Our drinks - The path of distinction
 
Our organic products
 
Gift boxes
 
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NEWS & FAIRS
 
Anuga 2017
 
Pasquinoni Al Biofach
 
 
OUR QUALITY SYSTEM

 

 

Harvest and extraction

To produce a high quality extra virgin olive oil we choose the most beautiful olives from the hills around Rimini, where there is a suitable mild climate, thanks to the presence of the sea breeze. Ancient local cultivars like Correggiolo and Rossina give to our extra virgin olive oil its unique aroma and taste.

Pasquinoni's hills around Rimini

The olive harvest has to be carried out without lacerating the olive peel to avoid fungal attacks. The harvest is carried out by hand or with the help of shaker machines and nets raised off the ground.

The right maturation of the fruit is given by the green-dark colour of the olive peel. After the harvest the olives are quickly pressed (within 24-48 hours) at our high tech oil mill.

olio extravergine con olive Correggiolo, Frantoio, Leccino, Moraiolo e Rossina
frantoio pasquinoni DEFOLIATION AND WASHING
Harvest and extraction
oleificio pasquinoni CRUSHING BY STAINLESS STEEL HAMMER CRUSHER: Olives are crushed in fractions of seconds, with no risk of overheating.
Harvest and extraction
olio extravergine pasquinoni MALAXATION WITH PROTOREATTORE: The olive paste is quickly reshuffled in order to get ready for the extraction of the oil. The temperature is carefully kept lower than 27°C.
Harvest and extraction
olio extravergine pasquinoni TWO-PHASES EXTRACTION WITH LEOPARD DECANTER: Separation of the oil from the pulp and the pit. No add of water in the extraction process -> better aromas, better health benefits. Harvest and extraction
olio extravergine pasquinoni VERTICAL CENTRIFUGAL SEPARATORS: One final centrifugation to get a perfect product
Harvest and extraction
olio extravergine pasquinoni COTTON FILTRATION.
Harvest and extraction
frantoio pasquinoni STORAGE IN STAINLESS STEEL TANKS UNDER NITROGEN AT CONTROLLED TEMPERATURE: In order to keep the oil fresh and fragrant up to the next oil season.
Harvest and extraction
frantoio pasquinoni CHEMICAL ANALYSIS:
Free fatty acidity (FFA) lower than 0,4%, far lower than the limit stated by the law (0,8%). Analysis are available on each page of our EVOOs.
frantoio pasquinoni EXTRAECO, ROAD TO ZERO WASTE
All the byproducts of the olive oil extraction are reused as renewable sources of energy for a more sustainable economy.
  Harvest and extraction
   


 

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Extra Virgin Olive Oil
Beeswax coated salami and cheese
Deli shop
Our drinks - The path of distinction
Our organic products
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Oleificio Pasquinoni srl | P.I. 00325990406 | Tel. 0039 0541 759225 | Fax. 0039 0541 756544 | oleificio@pasquinoni.com | PEC