How we produce Colline Soavi Extra Virgin Olive Oil

Our oil speaks of a typically Lucanian story of taste and sensoriality. Colline Soavi extra virgin olive oil is the result of the olive cultivars typical of Basilicata. It combines the delicacy of the taste of Ogliarola oil with the fragrance and slightly fruity flavor of the other cultivated varieties of the area, to create a unique and organoleptically balanced product.

The production process consists mainly of four phases: cultivation, harvesting, milling and extraction, are the main production phases. 



The cultivation of the olive tree is strongly linked to the Mediterranean climate, characterized by mild winters, hot and dry summers and rainfall concentrated in the autumn-spring period.


Harvesting is done manually by burning and combing, or mechanically by grape harvesters. It is not possible to collect olives that have fallen naturally on the ground and those on permanent nets, and the use of cascolanti is forbidden. 


For the milling of the olives and the extraction of the oil, only mechanical and physical processes are allowed. It is not possible to resort to products with chemical, biochemical and mechanical action, such as the use of talc, and the revision method is not allowed, i.e. the double centrifugation of the olive paste without interruption.


The extraction of the oil from the olive drupes takes place strictly cold with the pressure of the olives. The transformation takes place in two main phases: the grinding of the pulp and the subsequent separation of the oily fraction from the other solid and liquid components.