Logoluso extra virgin olive oil

Production zone: north of Bari (our farm, San Giovanni, Bisceglie, Molfetta, Corato, Andria)
Collection: at the right level of ripeness from October 20th to January 20th for hand grinding and with the aid of mechanical means
Transport: plastic box with holes
Storage: covered and well ventilated warehouse

Producing process
Peeling: peeling leaves and eliminating any strange body.
Washing: washing of olives.
Milling: crushing olives with millstone in granite.
Kneading: cold pressing of olives paste.
Extraction: centrifuging in room temperature.
Control: chemical exams and organoleptic tests.
Storage: underground stone pools at a temperature from 14° to 18° C.
Bottling: in hygienic and aired rooms.