Our Philosophy

OUR COMPANY IS BASED ON ORGANIC AND SUSTAINABLE AGRICULTURE

LAND MANAGEMENT

Pruning
The olive tree is a plant that can live for millennia, but in order to obtain the precious olive every other year, the tree needs continuous care. One of the most important phases is pruning, where the olive tree is freed from the dry branches that gave fruits in previous years, simultaneously in the lower part of the tree from the so-called "Faure" in Sicilian and from the suckers in the upper part of the plant. 

Through this process, the tree is always left with young and vigorous branches, that will produce in subsequent years.

We typically prune our trees every 3 or 4 years.
Plowing
Since we do not use an irrigation system the next essential step would be plowing the fields. This step eliminate the weeds and softens the soil, allows air to enter, which improves the soil structure and enables it to absorbe the limited spring rains.
Blossoming
This is one of the most delicate phases for the olive tree. During this stage, pollen must pass from one tree to another through wind and insects, to pollinate nearby plants. For those who cultivate The Tonda Iblea, this phase is full of challenges beause it has heavier pollen than other olive varieties. Therefore, perfect conditions are required during this phase for optimal production, such as the absence of rain, wind and mild temperatures.
Grass cutting
Grass cutting is necessary to eliminate weeds that would otherwise steal water and nutrients from the trees and especially to reduce the risk of fires in our fields. In Sicily, excessive heat augments the risk of fires in summer. Therefore we arealways on alert and try to minimize the risk for our millenia-old trees.
Suckering
At the end of August, we cut the suckers, the so-called "Serbaggiu", which grows at the base of the trunk of our olive trees. If not pruned, these suckers can reach heights of up to two meters and drain nutrients from the plant. The sucker is a wild shoot that the plant typically produces after pruning.

WE LOOK AFTER EACH INDIVIDUAL TREE, OBSERVING EVERY STAGE OF THE PROCESS, FROM SOIL CARE AND HARVEST TO MILLING, TO STORAGE AND BOTTLING OF OUR PRODUCTS, TO ENSURE THE HIGHEST QUALITY POSSIBLE.

OUR OLIVE OIL

Harvesting

In the past, about 30 years ago, olives were harvested late, in December and January because the oil contest of mature olives is higher. However, today we know that the acidity of the oil also increases as the olive matures, and the polyphenols, precious antioxidants, decrease drastically. This means more quantity but less quality of the product, which contradicts our philosophy entirely. In fact, our oil olives used for extra virgin oil production are manually harvested using traditional techniques from late September to the end of November.

Pressing

To preserve all the properties of the olives and ensure the maximum quality of the product, the olives are milled on the same day of the harvest. The mill is characterized by an innovative cold pressing mechanism with a continuous two-phase cycle. The system consists of a series of interconnected machines that allow uninterrupted processing to avoid oxidation. The two-phase technology does not involve the use of water, and the centrifuge separates the oil from the wet paste. Another advantage of this system is that it operates at low temperatures (<27 °), thus preserving the most valuable aromatic components, fragrances, and polyphenols to the fullest.

Storage and Bottling

Once in the company, the oil is filtered through a cardboard filter, which allows us to eliminate all impurities from the oil. Subsequently, to preserve the qualities of our oil as much as possible, we store it in stainless steel silos at a controlled temperature, with nitrogen to reduce the oxidation process to the minimum.The bottling takes place at our facility, at the time of the order, using a filling machine that creates a vacuum in the bottle, allowing the oil to flow without passing through rotating pumps, thus avoiding contact with external air. The bottle and cans are then capped, sealed, and labeled with our labeling machine. Our workplace maintains controlled temperature conditions, and all HACCP hygiene and sanitation standards are strictly adhered to.

WE PRIMARLY PRODUCE ORGANIC CERTIFIED PRODUCTS AND DO NOT USE ANY TYPE OF CHEMICAL ADDITIVES AND FERTILIZERS IN OUR OLIVE GROVES OR ON OUR PRODUCTS.

OUR
TABLE OLIVES

Our Processing

We want to point out our olive production, as very few companies still use the natural process with manolactic fermentation of the olives, without the addition of lye. In our company, we use the same recipe for brine, a mixture of water and salt, that our grandparents used.

The olives ferment in barrels for several months and do not undergo chemical processes of de-bittering or coloring, because we believe the product should be 100% natural and reflect the characteristics that are typical of it in nature.

 

Green olives

In mid-September, we hand-pick our green olives, size-grade and pickle them, and immerse them in brine. They will then naturally ferment for 9 to 12 months, resulting in a crunchy olive with a bitter and fresh taste.

Black olives

From late November to January, we harvest black olives, the same variety as the green ones but naturally ripened on the tree. The Tonda Iblea olive gives its best, providing us with a soft and intensely flavoured olive. The olives are calibrated and hand-sorted, eliminating any olives that do not meet our quality standards, then they are placed in brine for 6 – 9 months.

During the fermentation months, the salt percentage and fermentation are continuously monitored to ensure an excellent final product.

DRY SALTED BLACK OLIVES

Our “Passuluna” black olives are produced exclusively with Tonda Iblea olives, using the almost forgotten, ancient method of dry salting. The last olives of the season are harvested in January, then selected hand-selected and placed in barrels with only salt.

The barrels are daily turned for an entire month, and the excess water, expelled from the olives by the salt, is eliminated. At the end of this process our olives lose up to 40% of their weight, resulting in a unique and very intense-flavour olive.

Without additives or colorings, we seasoned them very simply with a drizzle of oil, garlic and bruised chili to best bring out the characteristics of this olive.


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EMAIl

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Contact Us

EMAIl

agrestis.evoo@gmail.com