Contedoro Oil Supply Chain
How ContedoroExtra Virgin Oil Comes to Your Table.
How to Make Extra Virgin Olive Oil
Our Production Process
Extra virgin olive oil, it is known, is among the most counterfeited products ever. Even in years of extremely low yields due to diseases of the olive plant or adverse weather events that have compromised its production, we see companies selling tons of “Made in Italy” extra virgin oil. Obviously what happens is that companies, some even very well known, buy olive oil of dubious origin from foreign countries such as Tunisia, bottle it and resell it as Italian production, in defiance of European laws that are supposed to protect the authenticity of this delicate product so beloved by Italians.
We are perfectly familiar with this age-old problem, which is why on this page we will show you step by step how Contedoro extra virgin olive oil gets from the field to your table.
At Contedoro we feel a responsibility to sell a product that many customers feed their children, just as we do ours. That’s why we care so much so that you can have as much information as possible about the origin and processing of our olives into superior quality extra virgin olive oil like Contedoro EVO oil.
“I am not interested in producing a high yield and quantity of oil. My only goal is to ensure the highest possible quality of extra virgin oil for my customers.”
Alfio Lo Conte, Contedoro Owner
1. Field Activities
Our olive groves are located among the hills of green Irpinia at an altitude between 500 and 800 meters. Here this plant has found the ideal place to thrive thanks to theclean air and the right amount of moisture given by surrounding streams and woods that make these trees lush and healthy.
Here there are no boundless expanses of olive trees. No latifundial production and unlike the olive groves located at sea level, they do not breathe in the saltiness (which then affects the flavor of the oil) but the good country air.
We consider our olive trees as part of our family and take constant care of them with cleaning, pruning and natural fertilization work.
This preliminary activity precedes the olive harvest and requires professionalism and attention to prevent the plants from becoming diseased or producing low-quality fruit.
2. Olive Harvesting
When it’s time to harvest the olives, we let them dry naturally with the first rays of morning sunshine, not force drying artificially at the mill, as many in the industry do today.
The Olives that flow to our mill are harvested exclusively by hand or with the help of arm shakers that allow them to fall on the nets. This method is not only what is required by European legislation, but it is also the method passed down to us by our grandparents.
“The only way to make good oil, guaglio’, is to know all the steps well, starting with the harvest!” That’s what my grandfather used to tell me.
3. Arrival At The Oil Mill
Once the olives arrive at the mill, they are sorted and washed with potable water, preparing them for the delicate moment of pressing (also called milling).
Our Team of agronomists will select only the best part of the olives, discarding those with obvious defects or that could compromise the overall quality of the extra virgin oil.
After being separated from twigs, leaves, and any foreign matter, the olives are ready for the next step…
4. Cold Pressing
In our oil mill we work exclusively with cold milling method of olives. This specific method of oil extraction is especially indicated for its effectiveness in preserving the organoleptic properties of the product.
Regulations indicate 27 degrees as the maximum gradation for cold extraction, butat Contedoro we never exceed 24 degrees precisely to ensure maximum attention to the properties in our extra virgin oil.
Immediate cold pressing of the harvested olives (in 12-24 hours max) preserves the antioxidants, aromas, grassy scents and accentuates the fruity taste in EVO oil.
5. Packaging in the Crusher
Extra virgin olive oil, as well as many other food products, is very susceptible to oxygen , which, if not stored properly, causesoxidation and the loss of its organoleptic properties, as well as the attenuation of flavors and aromas.
That is why at Contedoro we package EVO oil immediately after cold pressing in bottles and cans sealed with nitrogen, an element naturally present in the atmosphere that ensures perfect preservation for up to 18 months.
After packaging, the year’s oil reserves are stored in the dark in temperature-controlled chambers. Nothing is left to chance.
This way you can enjoy a New Oil all year round!
6. Shipping
Immediately after your purchase from our Store, our logistics team will process your order as quickly as possible.
Putting your products together will pack the package carefully and carefully so that not even the strong hands of the express couriers can damage them. And within 24-48h you will hear the doorbell ring.
Your package with our fine Contedoro Extra Virgin Olive Oil has arrived, all that remains is the last step.
But that’s up to you…
7. The Oil Tasting
Here it is, finally, on your table. Contedoro extra virgin olive oil, this one 100% Italian!
After opening you will notice the intense fresh scent that this extra virgin oil is capable of releasing. Enjoy it for a moment before tasting it.
Our tasting test recommendation is to simply enjoy it on a slice of bread. This is how you will feel all the aroma of this fine EVO oil release on the palate with notes of grass and hints of artichoke.
An extraordinary flavor of a 100% wholesome and healthy product, strictly controlled throughout the production chain.
This page was created specifically to make our production process transparent and understandable to everyone. Because we know exactly what we do and how we do it!
Click on the button below and access our shop, you can choose from different varieties of extra virgin olive oil or contact us with any questions you may have. We remain at your disposal.
