Pietro Coricelli -The Italian Art of Olive Oil


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PIETRO CORICELLI FOR YOU

OUR PRODUCTS

PRODUCTION PROCESS

OIL ACADEMY

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	The olive tree

	In history and religion

	From the olive to the oil

	Composition

	Nutritional Benefits

	Uses for olive oil

	The quality of the oil

	Your doctor's ally

	Olive oil in cooking


	From the olive to the oil

Once collected, the olives are separated, often by hand, from leaves and other impurities.
The olives are cleaned and washed. At this point the extraction phase has begun, through:

Crushing - Kneading - Pressing - Decanting

Pietro Coricelli produces Denominazione d'Origine Protetta DOP UMBRIA COLLI ASSISI SPOLETO in its own mill.

Filtration, which reduces the cloudiness of the oil, is the final step before bottling.

Crushing
A stone wheel, similar to an antique millstone, is used to crush the pulp and pits of the olives.

Kneading
Continued and prolonged mashing of the crushed olives separates the water from the oil of the olive.

Pressing
The pulp is spread on thin, stainless metal discs which are then placed in a press, or centrifuge. Through mechanical pressure or modern methods of centrifugation, the oil is separated from the pulp.

Decanting
The oil is left to rest until the residue sinks to the bottom. At this point the oil is can be poured and left to rest again.


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