OUR EVO OIL

Extra Virgin Olive Oil – 100% italian

EVO is the acronym used to indicate extra virgin olive oil of higher category. The EVO Oil is the product of mechanical crushing of healthy fruits and with excellent quality, excluding any industrial treatment.

Our EVO oil comes from the finest olives, carefully selected and cold-worked to keep intact all the organoleptic characteristics of the oil.

This is how we get the product of unique and precious lands: a balanced oil with an authentic flavor. We believe that the tasting of our EVO oil is a sensory experience, and we want you to know it, as we know it.

THE VIEW AND THE TASTE

We succeed in bottling an authentic extra virgin olive oil by picking the olives when their ripening is perfect: what is in the bottle fully reflects the olives that were previously on the tree.

The olive oil is pale green, golden, intense and bright. On palate, our EVO Oil is fluid and slips away without leaving greasy.

The taste is obtained thanks to the time when the olive is picked, which makes it delicate and tasty. At the end of the taste, the oil leaves in the mouth a delight spicy note, with a pleasant character reminiscent of artichoke and almond.

We chose to make it available in different size just to allow you consumers to choose the one that best suits your needs. It is available in glass bottles of 0.25L, 0.5L or 0.75L and in cans of 3 or 5 liters.

OUR OLIVE OIL DOP – VULCANICO

Producing and offering the consumer a DOP oil has always been our goal! For us it means offering a real and original product, which is not afraid of comparisons and imitations.

The Protected Designation of Origin (DOP, for more information click here: VenetoDOP.it) indicates the close link of the product with the land of origin: it guarantees that all production processes have been carried out in the area of origin.

Hard manual work, skilled workers, advanced technologies: thanks to these qualities we are able to obtain a certified product, as well as excellence.

Our DOP olive oil comes from the olive trees entirely cultivated in the village of Arquà Petrarca, in the prestigious territory of the Euganean Hills.

Available in 0.25L, 0.50L, 0.75L bottles.

 

loghi-dop

SalvaSalva

SalvaSalva

SalvaSalva

HOW EVO OIL IS BORN

macine
CULTIVATION
Our olive trees grow in the Euganean Hills, in the lands of Arquà Petrarca. The cultivation is favored by the exceptional microclimate of this territory, which allows us to collect different varieties of indigenous olives from which we obtain our Extra Virgin Olive Oil.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva

macine
HARVEST
The harvesting period depends on the variety of the olives and on the meteorological factors. It usually starts in mid-October and it finish at the end of November. The olives are harvested manually with the use of rakes and then transported to the mill, thanks to special networks lying on the ground.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva

macine
MILLING
Within a few hours of harvesting, the olives are defoliated and washed. At this point the milling phase begins with a crushing mill or a three-wheel granite mill. The mechanical processing guarantees the production of an oil of intense color and of the highest quality.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva

macine
GRAMOLAZIONE
Before extraction, the olives undergo a process of kneading, that is, a gentle mixing of the paste that takes place in the cold, at a controlled temperature of less than 26 degrees. This process helps to preserve all the organoleptic characteristics of our oil.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva

macine
EXTRACTION
Only now is the actual extraction of the oil, which takes place through the decanter: the liquid part (oil and water) is separated from the solid part (the pomace). Through the action of a centrifuge, the oil is further separated from the residual particles of water.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva

macine
BOTTLING
To avoid oxidation, storage takes place in special stainless steel containers under nitrogen, in a temperature controlled room. Finally, the oil is bottled by pressure creating a vacuum in the bottle, always with the purpose of preserving the quality of the oil.

SalvaSalva

SalvaSalva

SalvaSalva

SalvaSalva