Today we have about 15,000 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.
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The Extra Virgin Olive Oil L’Oliveto
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, when they have reached the right ripening time; it is at that moment when 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.
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 1998, 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.
The Production Process
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.
Harvest. At our farm our olives are picked straight from the trees by forced detachment. This is usually done by hand with the use of combs or other pieces of machinery which makes the olives fall from the trees into a net on the ground. This takes place from October to December.
Transportation and Storage. The picked olives are stored in aerated open boxes, and moved around our mill with the use of forklifts. The olive oil transformation takes place as soon as possible, and always within 12hs , to ensure that the wait doesn’t cause any changes to the olives and therefore to the quality of the olive oil (such as increasing in acidity or organoleptic defects).
Cleaning and Washing. The leaves and branches which are normally picked together with the olives are already partially removed in the field prior to the boxes being sent to the mill. At the mill, there is a mechanical process which removes all the unwanted items from each of the boxes. The olives are then washed to remove any soil.
Olive Oil Extraction. Our olive oil mill ‘’Mario Salerno’’ is equipped with two different extraction systems: a traditional system that uses olive Presses and a modern system that uses a Decanter Centrifugation System.
Storage. The oil is stored in stainless steel tanks at temperature between 10 - 18°C to avoid heating or freezing of the olive oil and guarantee a perfect storing of the product.
Packaging. The choice of the material used has been driven by three factors: non-permeability to fat, non-permeability to gas and protection from light. For this reason we use dark glass bottles and tinplate tins. In particular we prefer dark green glass in order to slow down the la photo-oxidation.
Nocciolino. From the olive oil extraction we obtain three components: olive oil, water and olive pits. The olive pits are then dried and crushed so that they can serve as a natural fuel which can be used in stoves.