Superior quality of extra-virgin olive oil is determined by different important factors. First of all we should consider its natural and environmental characteristics such as the areas of cultivation, the climate and the cultivar (the cultivated variety of the plants). Carmela Di Caro oil-producing firm, thanks to the great care and passion employed in all the stages of the production process, is able to obtain an excellent olive oil which maintains all the natural characteristics of the fruit, preserving unique taste and smell. Here, the olive-growers consider and study with attention the best time for cultivation and olives picking, tacking care of olive grove during all the year and respecting the biological system of the plants and all the area around them.
Olives are picked directly from the plants to select the finest fruits, intact and rich of their best natural components.
The elements which determine the right period to pick the olives could be different (the cultivar, the weather, etc.) but the most important aspects to analyze are the colour of olive peel, the flesh maturity and the “fruit removal force”.
To pick its olives, Carmela Di Caro has chosen one of the older methods which guarantees the best preservation of the fruit: “la brucatura”, which means picking the olives directly with hands or with the help of special machinery. In this case, olives are collected thanks to a series of sheets or nets leaved underneath the trees.
In this way trees won’t be damaged and olives will remain intact preserving all their components,fundamental to assuring the unique taste of CARMELA DI CARO oil.
Once picked, olives are brought to the oil mill where they will be pressed by 48 hours. The transformation process of the olives undergoes a series of continuous stages that all together take the name of “ciclo continuo”.
Defoliation: during this first phase olives are poured into the storage tank and transported on the conveyor belt. Once eliminated all the rotten leaves and twings picked up with them during the harvest, olives are washed in special machineries.
Olive crusher: in this second phase, olives undergoes a transformation process to obtain the so-called “mosto oleoso” (a special paste composed by water, oil and natural solid particles and obtained by ripping olives from peel to nut).
Kneading process: during the kneading process the olive paste is mixed again in order to aggregate together the small particles, starting, in this way, the first step of separation (of the oil from water). In a second step of this important process, the olive paste is passed in a specific centrifugal machine (decanter), which separates liquid from solid. The mosto oleoso, which comes out from the decanter, undergoes two more steps of centrifugation, in order to totally separate oil from any residual water particle. After the transformation process, the oil is immediately poured into the bottles and store in an odourless and dark place with a temperature of 15°c.