No oil is the same as the other, but above all it cannot be from year to year. It’s the plant, it’s the climate, it’s the soil, it’s the man who never repeats himself. And then there is the producer who freely decides whether the oil he makes is still a handmade product, making the most of what nature and time offer him.
The company was founded in 1966 by our grandparents, initially as a crusher at the service of the olive growers in the area, always based on a great search for quality and innovation. We were the first in the area, in 1990, to abandon the traditional press extraction system and to focus on cold extracting technology.
Today to lead the company we are the grandsons of the founder, Vito and Giuseppe Divita, two brothers in their thirties with the desire to produce a contemporary, great oils to express the full potential of our territory.
IT IS THE GROUND, IT IS THE MAN
The olive harvest is done by hand, as it once was, with the help of traditional stairs. Harvesting by hand allows you to take care of the integrity of the fruit, select the degree of ripeness and respect the tree, often centuries old.
The olives are washed with a particular system that combines air and water. A sort of whirlpool that perfectly cleans the drupes of any impurities, limiting impacts and therefore any dents that would damage the olive before pressing.
With the pressing, the olives are chopped in order to obtain a paste. It represents a very delicate phase as the type of olive pressing will lead to a more or less effective development of the aromas, bitterness and spicy oil that will be obtained.
The pulp obtained by pressing is slowly stirred in particular and technological malaxing tanks in order to break the water-oil emulsions that formed during the pressing and to gather the oil droplets in bigger and bigger drops.
The separation consists of separating the oil from the water and the pulp. To do this we use modern centrifuges that extract the oil in a very fine way without dispersing the phenolic components in the waste and thus preserving all the aromas, the bitter and the spicy.
After being filtered to completely eliminate the last impurities that would ferment and compromise the quality of the oil, the oil is stored in stainless steel containers, under nitrogen to cancel oxidation and at controlled temperature, until bottling.