After the olives have been harvested they are taken to be crushed immediately, so as to avoid fermentation of the fruit pulp, which is one of the most common causes of poor quality oil. |
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The crushing process is required to break up the pulp where the oil is stored. The most common type of crushing system is the hammer system, which involves the rotation of two rigid surfaces which break up the fruit and crush the olives against the perforated cylinder. |
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The term percolation refers to the delicate remixing, at controlled temperatures, of the olive paste. The volume of the paste is reduced and the water and the oil particles are broken up which helps the process of the extraction of the oil. The percolated oil paste, is very delicate and needs to be worked on very quickly so that is does in oxidise. |
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The pressing stage is the most important step in the olive oil production process, it is during this phase that oil is extracted.
The traditional method, which is still the most common and best method used today, pressurises the percolated paste so as to allow the oil and the water to separate. |
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Each sample is tasted by an expert upon arrival at Salov so as to choose only the best oils. Each year only 6% of the six thousand oil samples meet the approval of the tasters’ quality control checks. The blending phase is crucial and only then do we choose the oil samples which will become Filippo Berio olive oil. The very best quality olive oil is obtained thanks to the outstanding capability and skills of the internationally famous Salov tasters. |
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