Vicentino Extra Virgin Olive Oil

In most cases, and to speed up the harvest, special rakes are used to comb the olives from the branches, letting them fall onto nets spread at the foot of the tree. After harvesting, the olives are sent for milling within a period not exceeding four days, during which the fruit must be stored in special perforated containers placed in cool, ventilated environments (this prevents the oil from accumulating an excessive degree of acidity).

Finally, milling takes place through two types of systems: the discontinuous system, which is the most common, where large stone millstones prepare the paste which is then placed on circular fiber supports and pressed; and the continuous system, where the olives are crushed by a mill with rotating cylindrical hammers. The resulting paste is then sent to a centrifuge for oil extraction.
The oil must appear golden-green in color, ranging from intense to marked, with a delicate, slightly bitter flavor, a delicate and fruity aroma of varying intensity, and an acidity level of less than 0.6%. To benefit the quality of the product, technicians from the provincial phytosanitary service of the Strampelli Institute of Lonigo monitor the three zones. Their role is to protect the crops by promoting the application of so-called integrated pest management techniques, which involve combining cultivation actions (planting, pruning, etc.) with actual phytosanitary defense actions against the main biological adversities.