Oil


We continue to preserve the ancient traditions of nurturing and harvesting in our olive groves to create our own extra virgin olive oil. In parts of Italy, and even right here in Umbria, the olive harvest occurs during the period between November and April but in our micro-climate, we harvest early in the beginning of November when the weather at the Eremo is warm days and cool evenings.   Italy ranks as one of the world's leading producers of olive oil and wine. Our variety of climatic conditions allows for the cultivation of many different fruits, vegetables, and grains.In fact, Umbria is the only region of Italy to have its entire olive oil production area classified as D.O.P.- a distinction we have worked diligently to create. Our 100% extra virgin olive oil is produced exclusively with olives harvested from our own groves. The result guarantees the best quality oil as it is only by carefully monitoring the conditions in which the olives both harvested and pressed that this miracle occurs.
Our aim is that of minimising the alteration of the oil (acidity, oxidation). This is done by carefully selecting the terrain on which the olives are grown, the varieties of olives used, pressing slowly and by bottling in dark glass bottles in order to guarantee proper conservation of the finished product.Olives have traditionally been harvested by hand, but for an economically viable large-scale operations mechanical harvesters are essential. Mechanical shakers can either shake olives off individual limbs or vibrate the whole trunk.  Olive oil production is also a family farm operation in Umbria.  As one travels in any direction from Spoleto, the site of the local contidini (farmers) with their ladders against the tree branches and the ground covered with white linens is a welcome sight each November.
Every child growing up in Umbria knows that the oil on their dinner table is the best in the world!
Fruit should be transported to the press under optimum conditions and processed as soon as possible after harvest to reduce oxidation and fermentation which will produce faulty oil. Impeccable hygiene is vital at the processing plant to produce a fault-free oil. After being picked-up and cleaned of any debris the olives ready for the press.
 
Basically this job is divided into four main tasks:
 GRINDING:
THe green flesh of the olives is ground using special steel coils.
 KNEADING:
The resulting pulp is made into a paste inside suitable steel tanks equipped with wheeling blades.
 CENTRIFUGE:
This process divides the resulting liquid from the paste and discards the olive-stone.
 SEPARATION:
Finally the oil is cleaned of the remaining water and other impurities.
 Should your visit to the Eremo fall within our season, we will be pleased if you would join us in the traditional and festive harvest.