Our Oil
Our Favolosa FS17 monocultivar oil is full-bodied with greenish reflections. Well balanced on the palate with medium spicy and bitter fruitiness that make it a pleasant combination with many dishes. Rich in polyphenols and low acidity. Ideal on meat dishes, salads, vegetables and soups of all kinds. A must in the Mediterranean cuisine.
Label: Masseria Santa Venia
Mono-cutivar: FS17 Favolosa
Average acidity: 0.15-0.25%
Medium fruity with hints of herbaceous and slightly bitter and spicy
Yellow color with greenish reflections
Pleasant to the palate
Rich in polyphenols
Harvest period October
Extra virgin olive oil and health
​
W.I.P.
In construction
The Production Process
The production process begins with the chemical analysis of the olives, where the degree of ripeness, the level of phenols and the oil content (fatty substance) are determined
The harvest takes place with specific mechanical harvesters. The milling capacity dictates the volume of olives harvested. We try to avoid holding the olives for longer than 12 hours before pressing, an event made particularly easy given the proximity of the mill to the fields.
The olives are unloaded directly into the hopper avoiding unnecessary passages which could cause bruises to the olives.
After defoliation, the olives are washed with cooled water to keep the temperature low, then they are crushed with knives, then kneading where the paste stays for about 30 minutes and from here to the centrifuge and separator for the extraction of the oil with a continuous 2-phase production cycle.
The temperature of the paste is monitored every hour and never reaches 25°C.
Filtering takes place by natural decantation and the residues are eliminated before storage.
The oil obtained is then stored in stainless steel tanks and the head space filled with nitrogen, a neutral gas which keep the organoleptic properties unchanged over time.
Now the oil is ready for bottling. All phases of bottling and preparation for shipments take place in our premises.
Our Packages
