The sweet hills of Rimini’s hinterland, caressed by a mild climate thanks to the sea, are one of the favourite environment to grow olive trees.
From the mixture of Correggiolo, Frantoio, Leccino olives and a small quantity of Moraiolo and Rossina olives, we obtain “DIAMONDS OF THE SWEEL HILLS IN RIMINI“.
Harvesting has to be carried out without lacerating the epicarp to avoid fungal attacks; manual harvesting (picking) or with shaker machines, supported by big nets raised from the ground, represent the best methods for the olive end quality.
The right ageing of the fruit is given by the green-dark colour of the epicarp.
Processing times are very short to avoid after-harvesting events of respiration and transpiration, influencing negatively the quality of olives.
DEFOLIATION AND WASHING
CONTINUOUS CYCLE PLANT: COLD PRESSING (Temperature always lower or equal to 27°C).
COTTON FILTRATION FOR FALL
PRESERVATION IN STAINLESS STEEL TANKS UNDER NITROGEN, AT CONTROLLED TEMPERATURE TO MAINTAIN THE ORGANOLEPTIC FEATURES OF THE EXTRA VIRGIN OLIVE OIL UNCHANGED.
CHEMICAL ANALYSIS:
ACIDITY LEVEL LOWER THAN 0,3%, VERY LOWER THAN THE LAW LIMITS 0,8%;
NUTRITIONAL VALUE, DIRECT EXPRESSION OF THE ANTI-OXIDIZING SUBSTANCE HIGH CONTENT (PHENOLIC AND TOCOPHEROL COMPOUNDS).
