Harvesting begins during the first days of October and can last until the middle of November and beyond depending on the weather and the climate. This is a very delicate stage because if the olives are not picked at the right time this may compromise the quality of the oil. The best olives are harvested when they are starting to ripen, then pressed with cold processes and become oil within 12 to 24 hours of being picked.


Transport to the mill and cleaning 

Immediately after harvesting the olives are transported to the mill in perforated plastic containers which guarantee their healthy state. They are then washed with cold water and passed on vibrating grids to remove any remaining impurities.


The transition from olives to oil involves three phases:

1 Pressing

2 Kneading

3 Extraction

Each of these operations must be carried out under the best conditions possible to favour the maximum amount of oil to be obtained. In producing a good oil it is essential to always keep every part of the press immaculately clean.

In continuous cycle plants pressing is done by modern hammers which crush the olives on a perforated cylinder. Kneading consists in chopping the olives evenly, taking care that the temperature never exceeds 27°C. In fact, the oil extraction system for MODICEO oil is known as “cold”. Finally extraction takes place in the separator where the oil is separated from the pomace. This allows the gently pressed fruit to produce oil of a very high quality.

Filtering does not take place since this would impoverish the oil. The oil is not filtered but during the months after the pressing the mucilage in suspension is left to settle naturally on the bottom of the stainless steel containers. Any haziness of the oil testifies, in fact, to the genuineness of the product preserving taste and the sensation it creates.



Storage and bottling

To protect its quality, the oil is put in stainless steel containers and stored until bottling. All this ensures optimal preservation conditions for the product.