THE HEART OF OLIVE OIL PRODUCTION
After careful selection, the olives are transported to the mill, where the milling process begins just a few hours after harvesting. Here, the quality of the oil is determined: care, technology, and attention to the most rigorous hygienic conditions, combined with experience, passion, and craftsmanship, create the perfect recipe for a product that can delight and excite.
Our mission: to transform what nature gives us.
Once the extraction process is complete, the oil is immediately filtered to remove water residues and suspended particles (dregs or sediment), which would lead to a qualitative decline during storage.
To prevent oxidation, the oil is then transferred to steel silos filled with Argon and maintained at a constant temperature of 15-17 °C.
This method preserves the product, ensuring the best conservation of its organoleptic and nutritional qualities.
THE NOCELLARA OF ETNA,
FROM THE FIELD TO YOUR TABLE
The production of Nocellara Etnea extra virgin olive oil follows rigorous processes marked by precise phases, perfected over the years to ensure the best yield of the product.
A story of passion and commitment materializes in every bottle.
DEFOLIATION AND CLEANING
In this phase, branches, leaves, and any foreign bodies that could transmit defects to the oil are removed.
WASHING
Here the olives are gently washed in cold water and dried.
CRUSHING
After washing, the phase of crushing the olives begins with a cooled crusher with variable speeds that transforms the olives into a paste.
MALAXATION
The obtained paste passes into malaxers, independent tanks where it rests for about 40 minutes, promoting the aggregation of molecules and preparing the mixture for oil extraction.
CENTRIFUGATION
In this phase, the oil is obtained: the latest generation centrifugal extractor, with its 3000 revolutions per minute, separates oil, water, and pomace (pulp and pit) based on specific weight.
FINISHING
After the first extraction, the oil is transferred by a pump to the “separator,” which removes the remaining water and pulp residues.
COMPUTERIZED CONTROL
The entire extraction process is controlled and monitored through an innovative PLC, which regulates each phase, including temperatures and malaxation times.
FILTRATION
In the past, oil was left to deposit the “dregs” at the bottom of the containers. Later, it was understood that the residues trigger fermentations that compromise the quality of the product: this is why we filter the oil immediately, thus preserving its organoleptic characteristics.
STORAGE
After filtration, the oil is transferred to stainless steel silos filled with Argon to eliminate oxygen. For optimal preservation, the temperature is constantly maintained between 15 and 17 °C.
OUR PROFESSIONAL SERVICES
In addition to the production of high-quality oil, we offer services such as milling and packaging, to accompany customers in every stage of the process.
We provide producers with the service of milling their own olives. Our plant is certified for organic productions, PDO Monte Etna, PGI Sicilia, and “cold-pressed” extraction.
For producers particularly attentive to quality, we offer the filtration service, with a 30-plate filter and filter bodies made of cardboard.
For companies intending to bottle their own oil, we propose storage in steel silos, from 1000 to 5000 liters, filled with Argon and temperature controlled between 15 and 17 °C.
We can package and label various sizes, from 100 ml to 5-liter cans and bag-in-boxes.
For companies with organic, PDO Monte Etna, and PGI Sicilia certifications, we perform all necessary operations through the Sian portal.
TASTING IN THE MILL
Discover the history of our oil and explore the operation of the company up close.
Conclude the tour with tasting and let yourself be captivated by the organoleptic characteristics of Nocellara Etnea.
Every Saturday and Sunday of the month discover how to produce a quality oil, taste it on hot bread and bring it to your table
discover more