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Pietro Coricelli’s production processes embrace the entire cycle of the olive business: from the olive grove to the bottle, passing through a factory in which technology, competence, respect for tradition and passion for quality are intregrally connected. |
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The Barbarossa olive grove has a large ground that climbs up the lovely hills outside of the doors of Spoleto.
Thick, century old olive trees surround the company’s harmonious country house. The Barbarossa olive grove produces the quality olives “Leccino” and “Moraiolo” and is registered as a producer of DOP Umbria “Colli Assisi – Spoleto”. |
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Dedicated exclusively to the manufacture of DOP olives, Pietro Coricelli’s mill employs the most modern extraction techniques. Its high quality crushing system is followed by the mashing and decanting stages and finally the centrifuge.
In this way, the oil is “cold” extracted (at temperatures lower than 25°C), purified of every trace of vegetable matter and separated from the so-called “water of vegetation”.
The use of the best material, such as stainless steel, the delicate manufacturing and the care with which the entire process of extraction is conducted contributes to the high quality of the Extra Virgin Olive Oil. |
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It has a nine million liter capacity. The piping system and reservoirs are stainless steel, assuring the proper storage of Pietro Coricelli’s precious “raw materials”.
The company, in this way, can best manage its procurement campaign selecting, from the source, the best olives that are ready for pressing, conserving them from light and heat until their manufacture and shipping.
The reservoir park of the company, totally automated, is controlled and managed by an efficient information system that supervises all of the receiving, withdrawing, mixing and transferring required in the process. |
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Unrefined olives are filtered so they’re clear before packing. The exception is the “unfiltered oil”, bottled and sold as such and appreciated for its cloudiness, as it is when it is first extracted. The opalescence typical of this oil is due essentially to the small quantity of vegetable matter and water left after pressing.
The filtration of the oil at Pietro Coricelli has three stages: the first phase is the passage through layers of inert filtering material (diatomaceous earth) which treats the moisture and the suspended solids.
The second stage of contact is through “cotton wool” which eliminates the residual moisture and, finally, the clarification stage, processed through non-porous, pure cellulose cardboard, which is suitable to treat the smallest suspended particles. |
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Pietro Coricelli’s packing area is large and well-organized. There are four highly specialized, modern bottling lines that manage glass containers, (from 250 ml to 1 L), tin (up to 5 L) and PET plastic (up to 5 L).
The packing capacity is about 30,000 liters per hour.All of the lines are computer controlled, as is the advanced bottling inspection plant, which guarantees, for example, the uniformity of the bottling and placing of the caps.
The secondary packing has three packing containers available: the traditional cardboard carton, the more modern “wrap-around” pack or the lightest, a tray wrapped in heat-shrinking film.
The third packing offers various possiblities either in dimension or configuration of the pallet, thanks to the most recent generation of a packing “robot”. “Ink-jet” coding systems print the most advanced logistic codes on carton and pallet labels (for example: identification “SSCC” to a single address), so that the product can be traced, a major safeguard in food security. |
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The refining of crystal clear virgin oil from the olive paste’s cloudy oil completes the fourth production stage at the factory. Pietro Coricelli’s refined oil is made from mixing extra virgin oil with the oil from the olive paste.
This refined oil is sold “in bulk” for subsequent mixing at other olive oil companies.Pietro Coricelli’s refinery has a high level of production capacity (up to about 130 tons a day) and a notable level of automation.
It is equipped with a modern system for the treatment of the water produced from the pressing operations, which demonstrates the company’s commitment to the environment. |
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Pietro Coricelli’s care for quality is certified above all by the scrupulous control of the raw material as it enters the facility to its control of its entire production cycle - from manufacturing to shipping.
The primary objective and therefore assurance of the most strict conformity of the oil products and sales to the severe requirements of composition and presentation are controlled by law and regularly controlled material.
To this end, the company is equipped with an internal laboratory with the most sophisticated control instruments , developed for analysis of the traditional type of competence that guarantee food security.
In the second place, many of its efforts are addressed to the guarantee the efficiency of all of the company’s “processes”, the efficiency of the entire organization in respect to the law and other general food production matters and to the conformity to whatever other requirement by the client.
Actually, much of the Pietro Coricelli’s production is not only for his brand, but also for other private brands.
All of the production phases are also followed by experienced technicians, specializing in a specific sector of the production of olive oil and in the various aspects of “quality control”. Thanks to their competence, Pietro Coricelli has obtained international recognition for its high quality standards. |
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