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Olive harvester - Italy

Italy
6 Companies 55 Products

  1. OLIO CALVI

    Italy

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  2. TERREGANDOLFO

    Italy

    The quality of our extra virgin olive oil starts with the care of the tree, without any use of chemical products for the plant or herbicides for the earth, and then continues with the olive harvest and milling in the mill. We have chosen to cultivate only historical varieties of Sicily; Our "blend" is obtained from the three typical "cultivars" of Trapani, biancolilla, nocellara and cerasuola. The olives are harvested exclusively by hand, then defoliated and transferred daily to the mill for milling within 24 hours. The oil is cold extracted and immediately transferred to stainless steel containers which guarantee perfect conservation to enhance the heritage of our region.

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  3. KALI SRL SOCIETÀ AGRICOLA

    Italy

    KALI Srl, is a farming concern that is specialised in producing and distributing organic extra virgin olive oil with guaranteed and certified quality. KALI Srl pursues an innovative plan, consisting in new technologies and respect for the environment, that is being carried out with commitment and tenacity by the Sandi - Gentilini family. The company keeps the same care and attention for its extra virgin oil from the olives up to the finished product and to when it's directly delivered to its customers.

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  4. FENOLIO

    Italy

    Over the protected territory known as the “path of oil” in Umbria, on the rolling Amerini hills is where our olives are grown. We extract our oil FenOlio exclusively from our own olives.The oil is rich in polyphenols, powerful natural anti-oxidants with high levels of vitamin E capable of opposing the damaging effects of free radicals.The quality of FenOlio isn’t merely characterized by the low level of acidity, but by a number of organoleptic qualities achieved through impeccable production processes.The exceptional quality of this product derives from an accurate selection of organic local olive tree groves. It is a result of a constant and careful meticulousness applied throughout the olive transformation process; defoliation and cleansing as fundamental work model contribute to higher standards of hygiene throughout the process, while harvest and storage occur extremely speedily in order to avoid fermentation thus fully preserving the taste properties. The traditional method of pressing entails a temperature over 26C° which prevents damage to the phenolic concentration and fully preserves the nutritional value, while elevating the fruit’s genuineness and the essence of its taste. Fenolio is the Extra-virgin olive oil (DOP) made from fresh fruit from the prestigious area of the Amerini hills. An enchanted landscape of mountains and woods, valleys of rolling hills, emblem of Umbria, “the green heart of Italy.”

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  5. AZIENDA AGRICOLA TOLA SALVATORE

    Italy

    From love, passion, dedication to the olive trees, the right handpicked period and the traditional oil mill, the "Azienda Agricola Tola Salvatore" creates an extra virgin olive oil with extraordinary qualities in the rich area of Partinico and Monreale, in the territory of Palermo (Italy)..Its organoleptic and sensorial features make it unique, excellent for dressing boiled or grilled meat, stews, salads, soups. Its typical flavour and its intense aroma is best tasted by dipping some bread in it.The extra virgin olive oil “OLIOTOLA”, cold pressed from olives grown in Sicily (Italy) and unfiltered is 100% Italian product.The harvest period is from October to November, the olives are handpicked and brought immediately to the oil mill and milled every evening to ensure a very low acidity and to preserve all its valuable components and its characteristic flavour, typical of the Sicilian oil.

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  1. FRANTOIO VALLARELLA

    Italy

    That of the Vallarella family is a love story. It started around 1920. We are born producers and become transformers of our oil production. Our company is entirely organic, we take care of our olive groves according to organic regulations, the time between harvest and milling is 24 hours and the extraction is cold to ensure that the final product has all the characteristics organoleptic characteristics that a good oil product must have.

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Olive harvester - Italy

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