frantoio oleario ferdinando pappalardo

Within 48 hours from being picked, the olives cultivated in the province of Bari land, are milled with millstones from Mount Rosa, after having gone through the defoliation process which takes away the leaves and all other foreign bodies.

 The olive mixture is homogenized and then goes through the kneading machines; after that, the oily paste is sent to the horizontal centrifugal department.

 The decanter taking advantage of the centrifugation principle, separates this pulp in its components:

Sanza (dried milled nut residue), vegetables water, and oil must.

 

The oil must and the vegetable water are sent to the centrifugal separators in order to extract the extra vergin olive oil.

The extracted oil is stocked in stainless steel tanks and, after a period of settling is properly put into packaging.

The firm recycles the residual products of the oil manufactuing process to make maximum use of them and in order not to bear the costs of their disposal.