Production of Italian extra virgin olive oil

The Oleificio Trainito deals with every stage of production, that is harvesting, processing and bottling, the production of extra virgin olive oil in our innovative factory takes place in strict compliance with a set of rules that we have imposed on ourselves.

How we produce our extra virgin olive oil

The steps of the production cycle of the igp and organic extra virgin olive oil in our oil mill can be summarized in the following phases:

Hand harvesting of the olives
It is carried out with the manual method to best guarantee the conservation of the organoleptic characteristics of the product.
Defoliation and washing of the olives
The olives brought to our mill are subjected to a process known as “defoliation”, and they are also washed with fresh running water (a particularly important aspect in the production of high quality extra virgin olive oil)
The crushing
It takes place by means of a knife mill to form the olive paste, this is then poured into the ripening malaxers through a special pump
Separation of the water from the oil
Subsequently the passage of the paste takes place to the decanter and start to the separator cen trifugo where the separation of the oil from the water by centrifugation takes place.
Bottling of the oil
It takes place after a storage phase at a controlled temperature of 16/18 ° C and protected from oxidation with inert nitrogen gas, bottling takes place.

Our oil mill with adjoining bottling plant is subject to the IGP quality certification and is specialized in the production of IGP and organic extra virgin olive oil

Production of Extra virgin olive oil: the cycle production of the Trainito Oil Mill

From harvesting to processing and bottling of Capel Venere, extra virgin olive oil, PGI Sicily and Organic

The olive harvest is traditionally carried out with the manual method to guarantee the conservation of the organoleptic properties of the product which is turned into oil within 24 hours.

The olives delivered to the mill are suitably subjected to defoliation and washing with fresh running water and sent to crushing by means of a knife mill.

We are at the heart of the extra virgin olive oil production procedures and, with the crushing process, we go to form the paste that is poured into the ripening malaxers through a pump.

Here a process of about 60 minutes is carried out to determine the mass of the product to be passed to the decanter to be pressed in order to determine the product to be sent to the centrifugal separator where the separation of the oil from the water takes place due to centrifugation.

The oil is stored in stainless steel containers at a controlled temperature of 16/18 ° C and protected from oxidation with nitrogen gas, waiting to be bottled.

Bottling takes place in Doric glass bottles with a capacity of 250cl, 500cl and 750cl and in 3L and 5L aluminum cans. Everything is packaged in cardboard boxes containing 6/12 bottles based on capacity

Production of Italian extra virgin olive oil

How we produce our extra virgin olive oil

Our oil mill with adjoining bottling plant is subject to the IGP quality certification and is specialized in the production of IGP and organic extra virgin olive oil

Production of Extra virgin olive oil: the cycle production of the Trainito Oil Mill

From harvesting to processing and bottling of Capel Venere, extra virgin olive oil, PGI Sicily and Organic

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