<i class="fa fa-map-marker"></i> S.S. 524 Lanciano, 16, 66022 Fossacesia CH
<i class="fa fa-phone"></i> +39.0872.60.356
<i class="fa fa-envelope"></i> info@olioregina.it

Production

The olives harvested during the day by the farmers in the area are given to the oil mill in ventilated bins. Once arrived in the mill the olives are weighed and then immediately defoliated and washed with special machines; In this is the first phase of machining. The second phase begins with the grinding through four stone patches for the duration of about twenty minutes.

Immediately after, the kneading phase begins where the dough is put in optimal conditions to undergo the centrifugation process under controlled temperature of 27 °c. In This phase the solid part is separated from the liquid one, the vegetation water and the oil are sent to the final process, while the Sansa is stored on the outside of the crusher.

So we arrive at the final process in which the oil is separated from the vegetation water by centrifugation. From here the oil is stored in stainless steel containers at controlled temperature warehouses. Subsequently, in addition to the wholesale, the oil is filtered and packaged in 750 ml bottles and cans of 1 litre, 2 liters and 5 liters.
There are supplies for restaurants.