Production and sale of Tuscan extra virgin olive oil at Villa Agostoli

The second life of the olive

The production of excellent extra virgin olive oil involves a series of very precise processes, and adherence to consistently high quality standards. The choice to use mechanised or manual methods determines the speed of the whole process, and influences the organoleptic characteristics of the finished product. Production obviously begins with harvesting and transporting the olives, then storing them in optimum conditions. The olives are then washed and pass through several more or less mechanised phases, culminating in the extraction stage, the separation of oil from water, and the creation of the final product. Bottling is the last step, preparing the product for sale and for use on our tables.

Quality requires patience

Once the olives are ripe, they are either picked by hand or harvested mechanically. The latter method is faster, but does not allow you the opportunity to discard any poor quality fruit. The olives are then transported and weighed, to give an idea of ​​the quantity of oil resulting from the harvest. The fruit are then stored in special bins. This initial storage is an important phase, because the olives have to be kept in a way that allows adequate ventilation. Within the next 24 hours, the fruit undergo a washing process in special washing machines, using only fresh running water. This is followed by the crushing process, the first real phase of oil extraction: mechanical means are used to obtain an oil paste, which is part solid (pits, peel and pulp) and part liquid (olive juice). The subsequent malaxation phase breaks down the oil and water paste by slowly kneading it at a moderate temperature. This allows larger globules of oil to form. The temperature has to be carefully controlled, because it affects the quality of the oil. During the extraction phase, the solid and liquid parts are definitively separated, while during the separation phase, the oil and water are separated by means of centrifugation or decantation. The oil will then be set aside one last time, to allow any residues to settle that make it cloudy. After this, it will be bottled and put on the market.

Olive oil differs from region to region

It is important to remember that the composition of the soil also helps give every olive oil its distinctive character. Country wisdom tells us that the olive tree needs five “S”s for healthy growth: stones, scarcity of water, sun, solitude and silence. That is why the best Italian oils come from the central and southern regions. Tuscany, with its sunshine, relative lack of humidity, and clay or limestone soil, is therefore the ideal location for producing a high quality oil with an intense aroma. Villa Agostoli, sited on the hills near Siena and surrounded by peaceful green countryside, has been producing organic olive oil for many decades. This fragrant oil, with its distinctive flavour, is made from olives grown without the use of pesticides. With its very low acidity and high content of antioxidants, this oil is an important aid to well-being and an exceptional addition to any recipe.