Phase seven: Olive oil
The oil is a typical element of the mediterranean cuisine that has always characterised our cooking. It gives a good taste to the food and has very important nutritional elements, especially if you eat it raw. That is true when we talk about a good quality oil.
An oil of good quality comes from good lands, healthy trees, appropriated harvesting methods, which do not damage the fruit. A good transormation system is required too. A transformation that do not change organolepthic characteristics and pay attention to the oil conservation and the bottling.
"3M s.r.l." has a long experience with the transformation sector, it carefully follows all the productive process, in order to produce an excellent product and guarantee a good quality to the customers.
In our territory olive tree has a millenary tradition, in such a way that it si part of our history, our culture, our local traditions
Olive tree is often placed on the uncomfortable and marginal lands. It has a double functions that is: to protect the environment and to be very important for the productive and economic sector of our country.
We use old and good system that, provided with new special installations, guarantee the best quality.
The transformation system is one of distinctive feature tha allows a better oil quality. We have always used the traditional method called "for pressure", thanks to it we can have an oil rich of high polyphenol content, unvaried during the time.
During the pressing phase olive pulps are split with the mullers. Mullers work in a slowly and regularly way without causing any particular temperature growth of dough and so good because there are no increase temperature and no taste changement.
Our process is perfect because you have a good balance between the sweet and the bitter, with a natural colour, palatable and tasty.
Our oil is produced by different olive varieties coming from our lands. Of course they are the best ones!