Our extra virgin olive oil

Features

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Evoo Colle d'Oro is authentic in every detail for generations, a true and distinctive product which has arisen through selective cultivation.
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colle doro olive

Evoo Colle d'Oro is a high quality olive oil, only produced from fresh and pure olives through mechanical processes. The taste is fruity, reminiscent of fresh olives of our hills and cultivars.

Our Evoo has a free fatty acidity of 0.2 % and anything over 0.5 %; the level of 0.8% set by regulatory bodies for the evoo grade is far too high to guarantee good oil.

Sales Format

You can easily buy your product directly to the factory or request for a delivery, gift boxes available.

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Bottles

250ml - 500ml - 750ml
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Tin Cans

3L - 5L
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Bag in box

3L

Evoo processing cycle

Find out more about the processes in continuous cycle which enhances the quality of the oil Colle d'Oro and its  organoleptics properties.
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Crushing

Double grid crusher Pieralisi 1400 RPM (revolutions per minute)

The crushing and then the malaxing are the most important processes and also the most delicate. A proper crushing determines the quality of the oil, the generation and the abundance of flavors of the fruits and moreover the extraction yield.

Olives (epicarp or skin, mesocarp or pulp and endocarp or stone) are properly crushed through counter-rotating grid: the crushing and the low revolution frequency preserve the organoleptic properties of the fruit, which are well kept for the next processes protecting them from oxidation caused by overheating.

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Malaxing

This phase is vital to complete the generation of the paste and to preserve the chemical and organoleptic properties of the olives. Rotating blades stir the paste and let a proper heat exchange (in order to avoid emulsion and oxidation) to allow oil microdroplets to "coalesce" into larger drops.

Malaxing is the second major phase of the oil extraction and its shorter or longer duration define the oil yield and oil flavors.

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Extraction

With three-phase technology the paste is added with water and the centrifuge extractor through the centrifugal acceleration separates the different densities, thus, the extractor has two liquid outlet flows: oil and vegetation water, and then the solid outlet flow for the pomace.

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Separation

Separation is the last process of extraction, the oil must seeps in through a separator which guarantees an optimal separation and a better quality of the evoo.