“Tre Cancelle Farmhouse and Olive Groves”
Immersed in the greenery of the Italian Countryside of Itri in South Lazio
The November Olive Harvest (page 6)
As we trundle down the pot-
During the first procedure the olives are tipped into a hopper and passed through a vibrating machine which separates the olives from the leaves and any other debris. Then they are washed, and sent on to another machine for the second process, where they are mechanically sliced, crushed, mashed and churned to produce a smooth pulp.
From tipping the olives into the hopper at the beginning of the “continuous cycle” , to the oil flowing out the other end takes a little more than one hour.
It is back-
The resulting fresh flavoursome green extra virgin olive oil is absolutely sensational !!!
So Do Contact Us To Try Some !!!
The third process extracts the liquid mixture of oil and water and feeds it into a large centrifuge, whilst the remaining solids are collected for further processing offsite. Next a session of spinning to separate the oil from the water follows, the oil after a last coarse filtering being finally decanted into the olive producer’s portable container.