The Apulian tradition goes on.
From earth to Sannicola’s olive-mill, there where our Coratina with the heart becomes extra virgin olive oilwith an excellent quality and taste , the olives harvested and milled in the same day (no later than 12 hours after collection).
This is the rule of the excellent extra virgin olive oil, and we respectitin our advancedolive oil mill, in a continuous cycle. Our milling plant, equipped with advanced machinery, allows the optimization of the entire production process, from the storage to the bottling. Five phases, each individuallyand wisely managed by family men. “Maldera guarantees attention and dedication”, repeat for years our most loyal customers. “It’s just passion“, we add with natural simplicity.
Here we put our love
In milling: thewashed and defoliated olives are carried to the miller by conveyorbelt and there crumbled with the core to make a thick oily paste with an intense aroma that permeates the entireolive mill.
In the braking, the most delicate phase in which the experience of the miller really makes a difference in milling. The olive paste is mixed for a specificand variable time, in order to break the emulsion between oil and water and to facilitate its separation in the next phase.
In the extraction of oil must: it’sthe moment of the separation of the liquidpart from the solidone, the pomaceis extracted, through the spin cycle. Subsequently the oil is further separated from impurities and sediments ofpressedolives to show themselves in all its magnificent beauty.
The finished product is then collected in stainless steel containers and placed in a cool place away from light and other heat sources, for two monthsof settling. Then it is ready to be bottled and marketed.
Sannicola’s olive mill, a tradition in the tradition. From the land to the mill the unique and unmistakable taste of Cultivar Coratina extra virgin olive oil comes to the table. For the most demanding palates only a prestigious wellness for the entire family. That’s where we put it.