Il Prodotto 

Selecting Quality

We select only the best raw materials our earth offers to us, always looking for the best quality characterizing the story of the Antica Casa OleariaChiarandà. Competence and passion go with our company, which during years, thanks to a careful research activity, to analysis and selection, has been able to assure its own customers only the best quality. An Extra Virgin Olive Oil that we personally supervise during the entire production phase.

La Raccolta

By hand

In order to produce the finest oil,fruit’s quality, harvest’s modalities and processing are crucial factors. Harvest’s delay is justified because of the best oil’s rendering. Harvest’s modality affects the quality.

La Molitura

Washing and Oil mill

Olives are washed with drinking and clean water, in order to remove any solid foreign bodies. Once washed and purged by any foreign body, it’s the turn of grinding or oil mill. The grinding consists of acrushing through large granite wheels, best known as “molazze”. The soft pressure of grinders, which turn very slowly, makes it possible to get an olives grinded pulp with a room temperature between 13 and 18 degrees. This process, of about 20 minutes, ensures that the oil takes a sweeter and more delicate flavour, like leaves, stones, soil, etc…


Oil drops

Starting from the oil mill,comes out the olives pulp, containing both oil and water. At this point it’s the turn of the kneading, aiming to separate the olive oil from water and to facilitate the oil drops aggregation.


Green Gold

Inside the press, olives are grinded into pulp, a phase which enables a certain oil extraction, though partial; the pulp and the first obtained Oil move on to the kneading machine, which provides for the oil retrieval still contained into the pulp. The kneading machine is a long and tight tank provided with kneading blades continually rotating. Thanks to blades’ movement, the tiny baggies of the olives pulp are broken, which were still containing oil. From the kneading machine, kept at a constant temperature, the pulp diluted with water moves on to an extractive centrifuge, named decanter. The centrifuge, according to specific gravities’ differences, discards olive residues and separator, channeling in different directions the water entered into decanter, the vegetable water and the Oil.