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Olives

At a historical juncture in which many are abandoning the high quality oil sector, Dievole is sending out a powerful message by installing an oil press equipped with all the most avant-garde production technologies in the heart of Chianti Classico, with the aim of making a high quality extra virgin olive oil. Every single operation is controlled and monitored by a computerised system, which can detect variations in values such as operating temperatures, progress speed, and, finally yet importantly, whether the environment should be made inert or otherwise.

We all know that in order to make a great product you need top quality raw materials. This is even truer in the case of extra virgin olive oil making in that, in contrast to wine production, no enzymes, yeasts or stabilisers whatsoever can be added to olive oil. It is for precisely this reason that a quality olive oil is the direct consequence of the greatest care and attention paid to the raw materials themselves. To this end Dievole constantly monitors the ripening and health of its olives, working with the research department workshops of the Florence Chamber of Commerce, taking weekly samples to monitor parameters, which may give us indicators of the best time for the harvest and any olive-fly infestation problems.

 

 

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