extra virgin olive oil l’oliveto

we personally take care of all the different stages of production; from working in the fields to the transformation of olive oil and sale to our customers




today we have about 15.000 italian’s olive plants, mostly of the following varieties: rotondella, frantoio and leccino. the moderate climate, the calcareous and argillaceous soil, and the geographic position of the farm, all contribute towards making our land perfect for growing olive trees



Furthermore, our parents – Annibale and Anna – still today work hard every day to obtain fruits that are an authentic expression of our land.

farming


Conscious of the importance of nature’s role, we practice a sustainable and diversified type of agriculture in the olive orchards which causes less impact on the environment, as we do what we can to protect the environment and keep the natural habitat. We put in place different methods to manage pest and olive tree diseases such as Integrated Pest Control (Reg. CEE 2078/92 and DPR 290/2001). To limit the attacks of flies on the olives – using techniques with low impact on the environment – we use specific insect traps with natural baits.

olive oil mill


With the experience and know-how gained with our grandparents, our father Annibale in 1988 took the decision to buy a 19th century olive oil mill and to build a “Pieralisi Olive Oil Mill” where he could transform into olive oil his own organic olives that he would grow at the farm. During the years the azienda kept adapting itself to the changing times, and as a result, our machines became more technologically advanced. With time we paired a traditional extraction system with presses with a continuous (or decanter) centrifugation system which allowed us to extract our unique L’Oliveto extra virgin olive oil from the Picentine Mountains. 

In 2008, our brother Mario decided to continue to invest in a new type of machinery: a revolutionary Muliphase DMF8 system, which guarantees high quality production, producing superb olive oil without the addition of any water to the process. The modern method of olive oil extraction uses an industrial decanter to separate all the phases by centrifugation at a controlled temperature of 27°C; this system guarantees a final product of excellent quality with no environmental impact.


production


Olive oil is not all the same. Similar to wine, the cultivation, the soil, the climate and other conditions determine its ultimate characteristics, tastes, and aromas. To all of this knowledge in olive oil production we add the experience, passion, and hard work of Annibale and his family.

Our production process is as follows:

our olive oil



The Extra Virgin Olive Oil L’Oliveto is exclusively produced with olives from Italian varieties (Rotondella, Frantoio and Leccino) which give a green olive oil with yellow/golden reflections and is characterized by a light fruity aroma and balanced taste. The soil is fertilized with organic fertilizer and green manure; we spread and bury in the soil the legume plants grown in the olive orchards. The olives are harvested between October and November,  it is at this moment that the fruit will offer the best organoleptic qualities, giving the olive oil from intense to medium fruity aromas (according to the vintage). Olives are transformed within 12 hours from being picked. The olive oil extraction is done at a temperature always below 27°C. The low processing temperatures allow to preserve the flavours, tastes and odours typical of the fruit.


250 ml

500 ml

1 lt

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