Making Extra Fresh Olive Oil

By / 11th December, 2015 / Corto in the Press / Off

During harvest, truckloads of fresh olives arrive at Corto’s high tech mill, from trees in our vineyard style groves. They’ve been picked at the perfect time and are uniformly green-ripe. Extra bits of leaf or twig are removed. The fresh olives are ground into a paste and then go into a malaxer, where the fresh paste is gently mixed, to encourage juice to bloom and separate from the olive pulp. The mill is filled with an incredible aroma, much like when you drizzle extra virgin olive oil over a warm pizza!

Out of the malaxer comes fresh olive juice. (Brady likes to remind us that olive oil is the only oil made from fresh fruit juice.) This juice is separated again: this time it’s the oil separating from the fruit waters and we now have very fresh, high quality extra virgin olive oil.

The oil is immediately stored in our tall stainless steel casks, which protect against damaging heat, light and air. The tanks are nitrogen topped, so no oxygen can get to the oil. Our cellars are cool and temperature controlled. The bottoms of our casks are conical, so any solids left after the separating can settle and are easily removed from the pure high quality oil without reintroducing light or air. [Video of the process.]

Here our fresh olive oil stays, safe and sound, until someone in our family of Italian restauranteurs places an order with their distributor. Grazie!