PRODUCTIONWE TAKE CARE OF EVERY DETAIL IN ALL PHASES, FROM THE CULTIVATION TO THE BOTTLING
Our absolute research of high quality standards already start to be pursued on the field selecting the best olives cultivated with care and mastery.
It is exactly this the first step for the production of an excellent Sicilian extra-virgin olive oil!
The harvest starts in late September with the earliest cultivars: this allows us to pick the olives when they are still green, wisely selected and strictly by hand in order to guarantee olives intactness.
Olives are stockpiled in large ventilated baskets so that their organoleptic properties keep unaltered.
When the olives arrive at Lu Trappitu they are pressed within 12 hours from the harvest in our modern oil mill, with the best technology currently available for the pressing.
We work with a Pieralisi system in a continuous cycle with the cold extraction method, guaranteeing production cycles hygienically controlled.
The whole process is carried out with a lack of oxygen, so that the olive oil is not in contact with the air until the bottle is opened.
The olive oil is stored in stainless-steel tanks, away from light and air, in a controlled environment with a steady temperature of 15/17°C.Before the final bottling all the products are analysed with the aim of offering an extra-virgin olive oil of undoubted quality.