We work consciously throughout the sequence process in full compliance with the principles of sustainability and biodiversity, the whole chain that creates value both internally and externally the company is monitored regarding the resources of the territory, the economic and social needs, avoiding waste for future generations.
We adhere to the regulation of the GUIDED and INTEGRATED methods of pest control in production.
The constant presence in all stages of production and the passion for authentic tastes is what guides us every day in our work and which allows you to bring to your tables a unique oil that embellishes dishes and that warms the soul just like an embrace.
The olives are harvested not fully ripened, during the second and third weeks of October, exclusively by hand and during the early hours of the morning, when the temperature is still cool.
After harvesting, the olives are placed in 20 kg perforated boxes, thus ensuring the passage of air.
After a first defoliation, the olives are brought to the mill which is only 10 minutes away from the olive grove. Then we proceed with a careful selection of the olives and start milling, a process that takes place within 6 hours of harvest to preserve the essence of the fruit and make a high quality oil.
It is carried out with a 2-phase continuous cycle cold protoreactor with hammer crushers, controlled temperature kneading in the absence of oxygen, with a disc separator. A result that most rewards the quality of Embrace.
The last phase is represented by the filtration process, one of the fundamental steps for greater oil stability and better resistance to aging. The oil is passed into a porous aparatus consisting of hydrophilic substances, a process that removes both solids and excess water from the oil. After filtering, the oil is stored in silos under nitrogen in a heat-conditioned environment and finally packaged in small lots according to the requests.
A unique oil, capable of expressing the perfect fusion between the environment, agricultural management and transformation of the fruit into an oil capable of enhancing all the organoleptic characteristics of a cultivar with a long Sicilian tradition.