EXTRA
VIRGIN
OLIVE OIL
MADE IN ITALY
For the OL harvest 2019/20 we teamed up with the exclusive olive oil producer Stefano Spinelli and produced an excellent extra virgin olive oil.We believe that this oil of outstanding quality and taste should be shared and made available to everyone. To increase the transparency of our supply chain we would like to share with you everything that we know about this extraordinary olive oil.
We present to you: OL – extra virgin olive oil.
PRODUCT
OL – comprising Frantoio (20%), Lecchino (40%) and Moraiola (40%) olives – is produced in a in the Montalbano region of Tuscany. The traditional way of growing, processing and harvesting the olives from a small 17 hectar grove culminates in the exceptional, intense and natural taste. Notes of green and fresh fruit reminiscent of freshly cut grass and herbs as wells as the slightly bitter and distinct hot, peppery note contribute to OL’s well rounded and delicate taste.
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PROJECT
The OL – project intends to point out the enormous differences in quality of the category native extra and the difficult production conditions in the olive oil industry. Therefore we will produce one of the best extra virgin olive oils this year consisting exclusively of Tuscan olives. Furthermore we would like to support all farmers and producers that belong to the few farmers worldwide that still produce excellent olive oil und suffer from the high pressure of consumers that demand very low prices.
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PRODUCTION
Our olive grove is located on a hill with little shade, thus exposing each tree to a high level of sunlight. Benefitting from nutrient-rich soil, regular rainfall and the care of experienced farmer Stefano, our olives grow in perfect conditions preparing them for the harvest in October.
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PRODUCTION
Production Movie 2018
Our olive grove is located on a hill with little shade, thus exposing each tree to a high level of sunlight. Benefitting from nutrient-rich soil, regular rainfall and the care of experienced farmer Stefano, our olives grow in perfect conditions preparing them for the harvest in October.
At the end of October the olives are hand-picked and continuously transported to the oil mill. One tree holds olives for the extraction of up to two litres of oil depending on weather conditions and the extraction process.
After the quality inspection at the mill the extraction process starts. First the olives are disbranched and washed. Then they are shredded and the resulting olive puree is transported to a heat exchanger which chills the puree to 27 degrees celsius. The temperature is of vital importance for the extraction process and the exceptional quality of our OL. Therefore, the temperature is constantly monitored throughout the whole extraction process. After passing the heat exchanger the olive puree is transported to vertical knead barrels that are protected from oxygen contact. The puree is prepared for 10 minutes before it is pumped into the decanter where the oil finally is separated from the rest of the olive. The resulting olive oil has to be tasted throughout the process in order to ensure the very best quality.
Later on the untreated olive oil is filtered to maintain high quality for a long time period. Before the olive oil is bottled it is stored in stainless steel tanks protected from contact with oxygen.
The olive oil is bottled into our signature dark glass bottles. A sample is sent to a laboratory for analysis. The bottles are then packed and sent to our storage facility. From there we personally take care that every bottle is being packed and shipped to our dear costumers. Support us and our effort to promote transparency in food supply chains by ordering OL now.
