Our Olive BrandMano Production:
To produce olive oil rests first on the conditions of the harvest: we harvest only Olives taken on the tree, never fruits on the ground, oxidized or crushed; our juicer mills are on the farm a few hundred meters from the olive trees; Olives are pressed every day after harvest, less than 12 hours after picking
The entry into the centrifuge is preceded by a double stripping and careful washing of olives with clear water
This phase is an opportunity to exclude damaged or diseased fruits for the final product
Only in the juicer are the olives for the BrandMano, which have not been damaged or damaged in the process of picking, and all the wood and leaves have been excluded
Only the Olive pit that brings to the oil its natural stabilizers and antioxidants, polyphenols, enters with the flesh of the Olive in the centrifuge
We are milling craftsmen: our centrifugal mill averages 300 kilograms per hour compared to machines capable of processing 20 tons of Olives per hour and pressing all together, wood, leaves and olives of all colors ...
Our centrifugation separates three phases: the Oil which undergoes absolutely no treatment, a solid phase or vegetable made of flesh and crushed Olive kernels, a liquid phase which contains all the fatty water
Margin is used as biomass in a nearby brickyard; the liquid phase is spread as a biological fertilizer in predetermined fields with geological characteristics specific to the spreading
Once produced, BrandMano is stored for several months in food steel tanks allowing their design a prolonged and natural decantation
