Olio Intosso

Intosso Organic Extra Virgin Olive Oil

Intosso VERNA organic extra virgin olive oil is an extra virgin olive oil obtained exclusively from Italian organic olives of the Intosso variety. The product is cold pressed immediately after the harvest and selection of the olives. It is a medium-fruity oil where we have a good balance between bitter and spicy scents, ideal for dressing raw legume and vegetable soups, carpaccio, grilled white or red meats and fish.

Origin

Guardiagrele

Producer

Frantoio Oleario Verna

Website

The territory

In the Guardiagrele countryside, spread over four hectares of land located halfway between the sea and the Majella in Abruzzo, we have about 1,000 plants grown exclusively with natural systems and with organic farming, without the use of chemical fertilizers and respecting the phases of growth and maturation of the olives. The entire foothills environment in which we are immersed is characterized by a particularly favorable microclimate capable of protecting our wonderful centuries-old olive trees from the attacks of the oil fly, making it ideal also for the growth and evolution of the fruit.

The Supply Chain

Guardiagrele

STEP 1

Collection

Harvest period: October / November

System used: Compressed harvesting

Our olives are harvested by hand in the months of October and November with the compressed abbacchiatura system, then defoliated and carefully selected. For us it is important to focus on the continuous search for the best olives to obtain a good extra virgin olive oil.

Guardiagrele

STEP 2

Defoliation And Washing

The leaves are removed and the olives are washed to eliminate soil residues and various impurities. After the selection, the olives are sent to the crusher for milling.

Guardiagrele

STEP 3

Crushing

The olives sent to the crusher for the milling phase are processed, the paste is obtained thanks to a machine consisting of hammers and mobile blades. It is now ready for the malaxing phase.

Guardiagrele

STEP 4

Gramulation

Basin: Steel

Temperature: Below 27 °

Technique used: Cold pressing

In this phase the olive paste is gently mixed in a steel tank, monitoring and maintaining the temperature below 27 ° C (cold pressing). The low processing temperatures allow to preserve the taste, smell and typical flavor of the freshly picked fruit.

Guardiagrele

STEP 5

Extraction And Separation

Extraction Method: Centrifugation

The extraction takes place by centrifugation. The olive paste undergoes a centrifugation using the 2-phase decanter, obtaining the separation between the solid part (pomace) and the liquid part (must). Finally, the latter is centrifuged again to eliminate the aqueous part, thus obtaining a very pure extra virgin olive oil. The continuous monitoring of all stages of production and conservation guarantees the final quality of our yellow gold. After the analysis in the laboratory, we move on to bottling and marketing.

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