first stage of processing olives for washing them free from dust and leaves.
second stage, the olives are pressed the dough obtained by kneading the centrifuge and passes to the centrifugal force interacting on different specific weight of the elements, so is the separation of pulp juice.
Stage paste (or pomace) is separated and the wort (oil and water) initiated the final separation.
The oil is extracted by means of vertical centrifugal (Known as separators). The principle is the classic of the separation by centrifugation of a liquid, composed of elements with different specific gravity.
oil, which is the lightest substance between the constituents of the wort is collected in a tube inside the machine, and this started with the receptacles.
extra virgin olive oil is bottled in part, the rest is planted in stainless steel tanks in the dark, the choice is steel for maximum hygiene and why not retain odors unpleasant.
temperature Storage is between 4 and 18 degrees centigrade.
If unfiltered oil must gently separating precipitate to the bottom naturally, leaving the oil to surface exceptional.
The extra virgin olive oil 100% of Rustichella d'Abruzzo Abruzzo Casale is the result of a blending of indigenous varieties and Straight Leccino respectively in the percentage of 80% and 20%.
The result is a light fruity oil, rich in polyphenols (antioxidants).
www.rustichella.it
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