Cultivation of the olive tree
The Mediterranean is the cradle of our civilization and the historical homeland of the European Sativa variety olea; or the olive tree.
Over the millennia, the olive tree was considered a symbol of abundance, glory and peace, its twigs crowned the victors of peaceful games or bloody wars and the oil of its fruits consecrated the powerful of the earth and had a pre-eminent importance in the food, cosmetic and therapeutic fields.
The olive plant grows easily in the cradle of the Mediterranean, as it prefers temperate climates in winter and warm and dry in summer, with concentrated rainfall during the winter.
The olive tree is well suited to many varieties of soils, but the limestone-brackish composition prefers it as it transfers to the fruit aromatic components that make it unique.
Pruning is the most expensive practice that requires more time and specialized personnel, it is necessary to do it every year to form and contain the growth of the olive tree. The farming methods adopted by Tenute Caracci are polyconic vase pruning or umbrella pruning, the latter handed down for generations in the territory of Partanna, trying to contain the development of the plant keeping it low suitable for manual grazing.
The defense of plants against pests occurs naturally, adopting biological or biodynamic techniques used by our grandparents and transmitted from father to son. The fertilizations are performed annually preferring the animal manure rich in nitrogen.
The olives are harvested by hand and taken to the mill to be pressed within 24 hours of harvesting. Nets are placed under the plant and by means of manual harvest or with toothed combs the olives are dropped on the net. Once the plant is finished, the nets containing the olives are collected and emptied into 20 kg boxes or 200 kg bins and at the end of the day they are taken to the mill for pressing the olives from the oil is extracted.
The cassettes are emptied into a hopper that leads them through tapes in a tunnel where the olive is washed and the elimination of any leaves or other residues. Subsequently the olives are brought into the kneader where they are crushed, creating an oily paste and then through the first decanter and the centrifugation after the oil is separated from the water. Here’s how you get the real Extra Virgin Olive Oil.
The process takes place at a controlled temperature of no more than 25-27 ° C, which it is called cold extraction and rigorously without the use of solvents.