EXTRAVIRGIN OIL, THE GOLD OF ETNA
From the tree to the table, for the transformed olive, it is the fundamental moment to obtain a quality result.
And it is by story, reason for the story, this is a story that was only once, man has dedicated intelligence and inventiveness precisely to improve the mill. In general, the oil is produced according to an unchanged method over the centuries and quite simple.
HO WE MAKE OUR OIL.
The olive harvest in Sicily generally takes place in the period from the beginning of October to the end of December strictly manual to preserve the quality and integrity of the fruit.
The olives sent to the mill on the same day as the harvest defoliate and washed.
In low-speed stainless steel breaker crushers to avoid heating the olive paste.
The Scalia Oil Mill, equipped with a mixture of oil and a perfect preparation of the olive paste.
A very modern decanter, allows the exit of a phase in the liquid separation process, from solids (pomace).
The last phase in olive oil production is separation:
Further filtering of the oil takes place via two vertical separators.
The Scalia Oil Mill is a cold extraction plant.
Storage, tasting and bottling
The oil is stored in a temperature-controlled environment with a temperature of 20 degrees constant throughout the year. After a short period, about 10 days after production, the oil is tasted by our responsible Panel Test, if the product meets the requirements of the internal manual will go through the bottling phase.