The handmade harvest, done with the help of big nets, begins in mid October and lasts till November. Olives are immediately taken to the mill where they are transformed in oil inside cold extraction plants.
First, they are washed and defoliated with high temperature water jets and forced air, then they are mechanically milled: the temperature during the process has not to exceed 27° Celsius. After that, milled olives are reduced in paste from which are extracted oil, pomace and water, separated through modern centrifuges. Before its commercialization, oil is carefully analized, both chemically and organoleptically, in order to test that its characteristics correspond to all the standards of quality required by European law.
To be considered ‘extravirgin’, oil has to be extracted only through mechanical procedures at a temperature that does not alter negatively the final product; nevertheless it has to respect very restricted parameters, as acidity value and indicators of peroxidation.
From its very beginning, care for details and certified quality are main values at Nocella. Where green means respect for nature, genuine earth products and an immersive, tasteful experience of a territory and its best fruits.