Olio Nuovo

Primo Raccolto Olio Nuovo di Dievole

We monitor the mechanical extraction to maintain a constant processing temperature so that the pressed olives and the must oil obtained spend just moments in contact with or are exposed to oxygen. The just-extracted oil is filtered in line, and then proceeding to the careful separation of the day’s batches.
The oil is stored in stainless steel protected from light at a temperature below 22°C to prolong the shelf-life; it is then vacuum-bottled (just before the product leaves for markets) using a bottle that reduces the impact of UV-ray penetration by 97%.