production at the OLIVE PRESS
RAVIDA olive oil is supplied in a Classic and an Organic certified label (Suolo e Salute Srl).
Our attention to the use of chemical fertilizers and pesticides is extremely high as we are the most passionate consumers of the oil we produce.
The harvest starts early in October and lasts until mid-November. Olives are picked by hand with the help of vibrating combs which drop the olives onto nets, where they are then gathered, cleared of leaves and taken to
Here they are further defoliated and washed, before being pressed into fresh olive oil.
We carefully monitor the quality of our olives at every stage of picking, production and storage. This allows us to maintain low oxidation with an average level of acidity of around 0,1% (maximum range for extra virgin being 0,8%), low peroxides and high polyphenols chemical values that show the quality of an extra virgin olive oil.
our methods of PRODUCTION
The RAVIDA modern press was built in 2005. At RAVIDA we extract oil from olives by continuous centrifugation using a two phase-system at a temperature not exceeding 27°C/80°F in line with EU regulations for cold extraction of extra virgin olive oils.
RAVIDA oil is unfiltered and carefully stored in stainless steel tanks containing only two days picking, in total absence of oxygen and light. This highly selective, unique method of storing oil allows us to monitor the oil we choose for bottling every time an order arrives into our warehouse.
One of the many steps we take to offer oil at its best and freshest quality, and only ever bottled when an order has been received.
