How it is produced – from olive tree growing to the client

To obtain Salcedo EVO, extra virgin olive oil of excellence, one must start with absolutely whole, healthy and perfectly ripe olives, that is when they start changing colour from green to brown. The olives are transported to the mill on the same day they are picked, deprived of leaves by hand and then they are placed in not too full crates so as to favour the circulation of air and prevent the onset of fermentation. As regards the oil mill’s processing cycle (washing, pressing, malaxing, oil must extraction, separation of vegetation water), the olives can be processed only mechanically and in cold temperature conditions, without the addition of water to the process and in top cleanliness conditions.
Then, Salcedo EVO is decanted, without filtering, into carefully washed and dried stainless steel containers where it is left for 15 days, after which it is transferred to carefully washed and dried cans and/or bottles.
Salcedo EVO is therefore an unfiltered extra virgin olive oil of excellence.
Due to the fact that olive oil strongly absorbs odours and flavours, in order to obtain top quality oil one must abide by the golden rule that the product obtained by pressing healthy and whole olives must reach the bottle after being processed through the smallest number of stages possible, at the lowest temperatures possible, with the lowest amount of processing water possible and in the cleanest work environment possible.
Indeed, filtering would reduce the quality of the olive oil by removing many of the suspended micro-particles that instead improve the oil’s organoleptic qualities and would also surely add a few defects caused by the filtering process.
Low temperatures and the non-addition of water to the extraction process allow to preserve the highest content of polyphenols that, along with contributing to the organoleptic value of the oil, are also natural preservatives that can guarantee it will last a long time.
 

How it is produced (pdf)