The Chain
We work consciously throughout the supply chain process in full compliance with the principles of sustainability and biodiversity, the entire value-creating chain inside and outside the company is monitored considering the resources of the land, economic and social needs, avoiding waste for future generations.
We cultivate everything following the integrated and guided pest management method
It all starts in the olive grove, in an area with a great olive-growing vocation taking into consideration a number of dimensions: on the one hand, the quality of the soil, on the other hand, the morphological/seasonal characteristics (elevation, exposure, slope) finally, the climatic characteristics of the area.
The olives are harvested at the right point of veraison, between the first and third decade of October, during the early morning hours when the temperature is still cool, exclusively by hand so that they are intact and healthy.
After harvesting, the olives, after an initial defoliation, are sorted and placed in 20-kg perforated boxes thus ensuring the passage of air.
After harvesting, the olives, after an initial defoliation, are sorted and placed in 20-kg perforated boxes thus ensuring the passage of air.
The olives are brought to the olive mill, which is only 10 minutes from the olive grove, and within 6 hours of harvesting they are pressed, to preserve the essence and freshness of the fruit and all its phenolic substances, in order to make an oil of the highest quality.
We first ensure total hygiene and cleanliness inside the ‘mill and machines.
The olives are thus weighed and then fed into conveyor belts to be further defoliated and then washed with drinking water that is always clean, fresh and changed often.
We first ensure total hygiene and cleanliness inside the ‘mill and machines.
The olives are thus weighed and then fed into conveyor belts to be further defoliated and then washed with drinking water that is always clean, fresh and changed often.
It is carried out cold in a continuous 2-stage cycle (no water added) with hammer crushers, the intact olives are mechanically processed into an oily paste.
It is intended to disemulsify, the oil in the paste, and cause the small oil droplets to clump together. To achieve this, it is necessary to stir with slow, rotary movements the dough at a controlled temperature so that it never exceeds 27°C, all in the absence of oxygen, and for a maximum duration of 30 minutes. A solution that rewards the quality of Embrace more.
The olives, once crushed and made into paste, arrive at the horizontal axis centrifugal separator, the decanter. This allows the three phases in the paste, oil, water and pomace, with different specific gravity, to be separated from each other by centrifugal force.
At this point, the oil is separated from the pomace, a by-product formed from the pulp residue and stone fragments.
At this point, the oil is separated from the pomace, a by-product formed from the pulp residue and stone fragments.
Every day that we mill we place the ‘oil in steel silos and bring in for analysis, the sample to check its acidity, peroxides, and doing spectometric testing.
We also perform organoleptic analysis on each sample to verify that the oil is free of defects.
Next, we proceed with filtration.
We also perform organoleptic analysis on each sample to verify that the oil is free of defects.
Next, we proceed with filtration.
The last step is the filtration process, one of the key steps for greater oil stability and better resistance to aging.
The oil is passed inside a porous cardboard medium consisting of hydrophilic substances, a process that removes both solids and excess water particles not visible to the naked eye from the oil, which prevents the formation of settling sludge that would lead to oxidation and aging but also defect oil.
The oil is passed inside a porous cardboard medium consisting of hydrophilic substances, a process that removes both solids and excess water particles not visible to the naked eye from the oil, which prevents the formation of settling sludge that would lead to oxidation and aging but also defect oil.
After filtering, the oil is stored in silos under nitrogen in a thermo-conditioned environment (at a temperature between 13 and 16°C) and finally packaged in small batches according to demand, carefully by hand, thus preserving all its organoleptic properties for a long time and ensuring a product that is always fresh and just bottled.
At the end of each production cycle and during the storage period, the oil is subjected to continuous taste tests, as only from an organoleptic (as well as physical-chemical) evaluation is there the proper qualitative recognition of an agri-food excellence.
Embrace and Evosì, a harmonious balance of dedication, care, study, technological innovation and connection to the land of origin.
Embrace and Evosì, a harmonious balance of dedication, care, study, technological innovation and connection to the land of origin.