Starting approximately ten years ago, Giusy's began using the hand-on harvest technique alongside the pneumatic olive harvesters. At the end of October, and for the entire month of November, friends and relatives meet, as in the past, working together to pick this precious fruit with care and attention. It's important for us to specify that we do not use any kind of mechanical harvesting with our trees; this way we do not cause tearing at the roots that would create damage following the harvest.
To obtain an oil of such high quality, we must sacrifice quantity, and therefore start harvesting a bit early; all while crushing the olives within 24 hours as mandated for the D.O.P. certification and crushing the rest within 48 hours for the certification of extra virgin olive oil. This timing is vital in order to keep both the most nutritional substances and also guarantee optimal taste.
After the harvesting comes screening, which is necessary to eliminate the extra branches, leaves and the olives that are not prime to preserve the quality of the product. The oil press, situated a few hundred meters from the farm, is certified organic as well as approved for milling oil qualified D.O.P.
Oil extraction rigorously in a cold press can be done via two systems:
Extraction in SINOLEA and Extraction for centrifugation
EXTRACTION IN SINOLEA
“Sinolea” is the intricate device for a particular plant’s continuous cycle which is based on a scheme of work other than other systems.
The physical principle, conceived since 1911, on which the “Sinolea” is based, is the difference between the surface tension of vegetated water and that of the oil, because of this difference, the oil, rather than water, adheres simply to a metallic surface and the water is separated for percolation. The extraction method is called percolation or selective filtration.
“Sinolea” consists of a tank containing the oil paste produced by a hammer crusher in which dips the extractor device. This extractor device is made of thousands of stainless steel blades that surround the oil paste with an alternative motor that runs cylindrically that follows the steps of immersion, oil lifting and scraping. With every cycle of diving, the lifting of the device drains water vegetation, using the effect of gravity, while the oil sticks to the metal surfaces. This method of extraction has the benefits of retaining the quality of the product, which is dependent on cold working oil and without interference between the extraction and the biochemical characteristic of the oily contents in the pulp of the olives.
For example, if the washing of the polyphenols and the alterations cause a bad cleaning of the diaphragms; it gives the possibility to obtain oils of high quality thanks to the elevate presence of aromatic substances and polyphenols.
On the other hand there are also some disadvantages about the low profits and it's the focal point of this process.The specific product depends on the specific quantitative radio water/oil, found in processed olives that could be under 50% of the total theoretical one. For this reason it's necessary to combine “Sinolea” with a system that gives the possibility to have a dipping for centrifugation of the residue paste, resulting in an increase of processing costs.
EXTRACTION FOR CENTRIFUGATION
It's a common method because it is able to overcome lots of disadvantages depending on extraction for pressure.The oil paste is subjected to a centrifugation in a rotation horizontal- axis drum chronic (also called decanter). The centrifugation is made generally at a rotation speed of 3000-3500 revolutions per minute. Because of the difference in weight the centrifugation separates across 2 or 3 phases.
The decanter of 2 phases is used to avoid the inconvenience of the system of 3 phases.
The difference between the decanter of 2 phases and that of 3, is the less use of water.
The centrifugation separates only two fractions: olive hunks and vegetation water the oil must, containing a small amount of water. This system reduces the problem of pollution load because the quantity of the extracted polyphenols is less.
On the other hand this system produces olive husks to much wet that are not taken by the plant industrial place because they don't have a good selling value. So, the olive husks become a reject product that must be sell off with no economical profit considering that the drying is not convenient. The final product (not filtered), is putting in bottles of different size and it's labeled directly in the place.
We believe so much in our job, especially in the tradition of labor to provide the customer a product of utmost highest quality.
Azienda Agraria Giusy started the process of the organic transformation of its grounds in order to get a 100% organic oil.
The authority of competence at the end of the conversation period required by law, will issue the certificate that will give the right value and the right recognition at the well done work.
Each workers will be gratifying for all the efforts made to get a kind of result.
The extra virgin olive oil is mainly composed of antioxidants such as monounsaturated fatty acids, fatty acid linoleic, polyphenols, beta-carotene, oleic acid and of a considerable percentage of vitamin A, vitamin D, vitamin E and minerals as iron ore, calcium, magnesium and potassium.
Recently an anti-inflammatory substance called "OLECANTALE" has been discovered. This substance has the same effects of "IBUPROFEN" and it's responsible for the sensation in the throat while tasting the oil.
Polyphenols are molecules that are used to oppose and to eliminate the free radical and to increase the immune system. Studies have shown that a regular use of extra virgin olive oil in a diet, will reduce of the 30% the breast cancer and it protects against various diseases such as colon and various gastric cancers, as well as ovarian cancer. Polyphenols are important to lower the level of the bad cholesterol (LDL) in the blood, making it fluid and preventing heart failure.