Modern technology, joined with traditional methods, makes the success of the denocciolato olive oil produced in our mills. The extra virgin olive oil, obtained processing only the pulp of olives, i.e. without the pit, is less acid and more delicate.

A number of lab tests shows that the resistance to oxidation of denocciolato olive oil (and thus the length of time before the oil becomes rancid) is linked to oleuropein, a polyphenol molecule only present in the pulp of olive. The most outstanding results are the unspoiled taste and the presence of bioactive components that make our oil a product of excellence and of high nutritional value.

The phases of oil production

When olives arrive at the mill, they are washed and then pitted in a rotary compressing machine, with a cylindrical fixed grid that separates the pulp from the whole pit.

The results are:

• - substances present in denocciolato oil contain a smaller amount of peroxides, it has an increased resistance to oxidation, even in time, with a higher amount of phenolic antioxidants and less polyunsaturated acids;
• - the overall quality of denocciolato oil is better: lower acidity, lower intensity of bitter, astringent and wood taste;
• - less degradation of equipments due to less abrasion action of the dough;
• - highly non-industrial product, due to the organoleptic qualities and the presence of healthy substances.