Temperatures drop, days grow shorter, and leaves fall, but for us, this is the most important time of the year: olive season is approaching.
Between November and January, our precious olives conclude their life cycle, and with milling, they begin a new one. Harvesting and pressing of olives for Extra Virgin Olive Oil. Understanding when the right time has come to remove the fruit from the olive tree is crucial. The degree of ripeness of the olives is visible to the naked eye and is distinguishable 
by the coloration and texture of the olive: The unripe olive has a very light color and is very hard to the touch, while the fully ripe olive is almost completely black and very soft to the touch.
This final stage is characterized by an increase in the acidity of the olives. While not ideal for the quality of the final product, it is preferred by those who prioritize the quantity of the harvest. In the phase of “Veraison,” characterized by an acidity level between 1.5% and 3%, shows olives with colors ranging from green to light purple. It is during this stage that olives exhibit their best taste and organoleptic properties, and Olio Angelino is produced using olives harvested at this phase.
Our harvesting method is one of the factors that further enhances the value of our olive oil. Using the brushing technique, the olives are gently detached directly from the trees using specialized combs that rake the branches. This process streamlines and expedites the manual harvesting that was previously employed, all without compromising the fruit’s integrity. The olives then fall onto nets placed at the base of the trees and are promptly transported to the mill (within 24 hours) to prevent the fruits of this meticulous labor from heating up and oxidizing.
Upon arrival at the mill, the olives undergo the final processing stage: millingIn this step, our machinery mechanically presses the olives. The process begins with the crusher, where the olives are broken down into smaller pieces. Next, the olive paste is transferred to the malaxers, where it is gently mixed for a short period. Finally, the oil is extracted using a centrifuge and separated from the other components. By keeping the processing temperature below 27°C (80.6°F), the olive oil retains all the characteristics that make it so tasty and beneficial for the body
Each step of this lengthy process is carried out with dedication and care, in the knowledge that it is with passion and respect for this marvelous fruit that we can transfer its essence into every bottle and orcio of Organic Extra Virgin Olive Oil.
In conclusion, we can affirm that this is our favorite season: the Olive Season.
