All the “Biancolilla” are, as
we said, hand picked. They are washed, and all leaves and foreign
objects are removed.
There are three phases of production:
1. Frangitura (crushing)
2. Gramolatura (pressing)
3. Spremitura (extracting)
Once the olive oil has been obtained, the oil is put into big stainless
steel silos at a temperature between 14 and 15 degrees C and then the
decantation process begins. Only after the proper quality and aging have
been achieved is the oil then bottled or contained in tins.
