Production cycle of extra virgin olive oil - TREVISI Farm

Trevisi farm produces extra virgin olive oil of high quality. 

The extra virgin olive oil is produced from olive trees planted several decades ago. The cultivars are typical native of Salento, Cellina of Nardò and Ogliarola Salentina, as required by the specification for the DOP “Terra d’Otranto” certification.

The Protected Designation of Origin (in Italian DOP) is the instrument of protection of these typical characteristics and guidance to the consumer, given only to extra virgin olive oil produced in full respect of the tradition of their area of ​​origin.

The olive’s collection is with the use of pickers, placing under the trees of the networks to avoid to the maximum the contact of the olives with the ground. Subsequently, the olives are transferred for their milling within a few hours (6-10 hours). The processing in continuous cycle at low temperature is ideal to extract extra virgin olive oil of the highest quality: the processing cycle includes the defoliation of the olives, washing and finally crushing the extraction.

For these operations Trevisi farm relies on the skilled personnel of the Terre d’Arneo company in particular to the expert hands of Romeo and Katia.