About Us
Basilicata’s olive groves are among the oldest in Italy and there are currently some 27 different native varieties of olive growing in the region. Situated on the slopes of Mount Vùlture, facing east and south-east and protected from the cold winter winds, our olive groves range from 400 and 700 metres above sea level, in an almost continental microclimate which plays a defining role in shaping the unique organoleptic qualities of Feudum Salus Extra Virgin Olive Oil.
Each step of production is meticulously followed to preserve the genuineness of the fruit: from harvesting to storage, from defoliation and washing of olives to cold pressing. Our constant commitment to maintaining a high standard in the production processes, combined with the care of the olive groves, leads to the yield of a superior category extra virgin.
The volcanic soil of this region, as well as its altitude, contribute to the favorable conditions under which our olives are grown. The early harvest of green, unripe fruit results in low yields of extra virgin olive oil with bold flavor and increased levels of antioxidants. Milled within hours of harvest, our oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order.
WHY IS EXTRA VIRGIN PUGLIA OLIVE OIL SO UNIQUE?
CENTURIES-OLD OLIVE TREES
Nodous trunks and deep roots: the centuries-old olive trees are the symbol of Puglia, where the majority of the oil consumed, loved and appreciated in Italy and around the world has been produced for over three thousand years. Though the earliest evidence of the use of olives dates back to times of prehistory, the first people to introduce the cultivation of olive trees in Apulia were likely to be the ancient Messapi.
Currently, oil production in the region is one of the main sources of income and work, thanks to the region boasting such a high number of trees (about sixty million). Every olive tree, has a history in itself: its memories, identity, roots, and maintenance.
PHASES OF PRODUCTION
CULTIVATION
The land in this area from which we obtain our Extra Virgin Olive Oil has traditionally been farmed to grow olives hence the specific quality characteristics it has developed. The planting layout and forms of cultivation, such as the typical short trunk method, are those which are commonly practised in the production area. Pruning is done manually, and phytosanitary protection is carried out in compliance with the Basilicata Region’s integrated pest control regulations.
PICKING
Harvesting must be carried out from the onset of veraison and until 31 December. It is done using nets or manually, by hand-picking and raking, or mechanically with vibrators and shakers. In the hours directly after harvesting, the olives are transported in vented crates to allow air to circulate and avoid any damage (caused by storage and heating) to the drupes.
MILLING
Only mechanical and physical processes are permitted in pressing olives and extracting oil; the use of products which act chemically or biochemically, such as talcum, is prohibited, as is the use of double centrifugation of the same olive paste, without interruption, known as the “re-passing” method.
EXTRACTION
The olives are pressed to extract oil from the drupes. This transformation takes place in three fundamental stages: frangitura (breaking the olives into a paste), gramolatura (stirring of paste) and the actual extraction during which the oil is separated from the other solid and liquid parts. During these phases, the processing temperature is constantly monitored so as not to compromise the quality of the oil. The oil is then stored at a constant temperature between 16° and 18°C.
CERTIFICATION
In the case of our Only Love & Olive Oil DPO, the oil extracted is selected with the utmost care to meet the strict parameters of the specification, one of the most restrictive among Italian PDO olive oils. Each stage of the process, from cultivation through transformation of the olives into oil and packaging must be carried out within the production area. Control and traceability of production batches and the oil mill must always be guaranteed.
BOTTLING
The bottling of the oil is an extremely delicate phase which must be carried out with great care and attention. While waiting to be bottled, the oil is stored in an air-conditioned environment (under nitrogen) and then packaged into various formats. Particular attention is paid to the metrological checks that ensure that the minimum content of each bottle is at least equal to that indicated on the label.
Phone
(135) 236-7563
love@feudumsalus.com
Address
Only Love Olive Oil