Production Cycle

The production phase is the starting point to obtain a quality oil, in addition to managing our farm, we work in synergy with farmers and entrepreneur to get an excellent harvest every year. The comparison of experience and knowledge and support in the field strengthen the now loyal relationship with our suppliers.

The use of plant protection is very limited as it tries to attack the pests with modern monitoring system with low environmental impact. The other agronomic variables are the varieties of the olive tree, the characteristics of the land, the cultural tecniques, pruning and irrigation.

The olives are hand picked with the help of combs that make easier their fall on nets laid under the trees between October 20th and January 20th , this is the only method to run the harvest in right time and to obtain the type of olive oil programmed which is of higher quality. Then the olives are taken to the LOGOLUSO oil-mill by holed plastic boxes that let the passing of air avoid the heating of the olives and moulds growing..

The olives are crushed within twelve hours from the picking under millstone in granite with the system of cold pressing (under 27°C), a process that guarantees a better quality.

We respect tradition, but we also pay great attention to the extraction of oil carried out with state of the art technological machinery, where the interventions are aimed at bringing out and enhancing the unique and distinctive characteristics that the territory has endowed with our olives. We try to reduce the consumption of energy by self-feeding and above all by looking at the surrounding environment.
The quality of Extra Virgin Olive Oil is obtained mainly through respect of the original properties of the product and with natural physical procedures, without additives and preservatives in order to preserve all the typical Apulian fragrance.

The Extra Virgin Olive Oil we produce undergoes chemical and organoleptic tests; it is, then, selected and preserved in underground stone pools at a temperature from 14° to 18° C., in order to guarantee the best fragrance in time.