OUR COMPANY IS BASED ON ORGANIC AND SUSTAINABLE AGRICULTURE
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.
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
Storage and Bottling
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.
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.
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.
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.