A PASSION FOR GOURMET OILS
Two individuals and love for a special area, that of the Canino countryside, in the heart of Upper Tuscia
So started the adventure that led Paolo Borzatta and Ione Zobbi to put down roots in this place and then, almost inevitably, to become producers of monovarietal extra virgin olive oil. The concept behind the farm was an ambitious one: maximize the potential of the small olive groves scattered around the house to bring out the best of the monovarietal oils in their home territory to create gourmet oils with a broad range of flavors and aromas.
The producers of I&P oil are committed to making available the variety of essential flavors of monoculture oils (more precisely, monovarietal oils because they are produced from a single variety of olive) and the variability of their flavor year-after-year without attempting to maintain the taste of the oil artificially “constant” through mixing with other varieties.
The result is gourmet extra virgin olive oils from six different varieties of olive grown in individual plots of land whose every phase has been meticulously followed.
To know more about the farm, click hereDISCOVER THE CRUS OF PUR LAND
THE HOME OF OUR MONOVARIETAL OILS
The Olive Groves
The satellite coordinates of Canino are: latitude 44.5588028°, longitude – 12.5778415°
The satellite coordinates of Sonnino are: latitude 41.4305°, longitude – 13.2454°
HOW OUR MONOVARIETAL OILS ARE BORN
All phases of the production process are strictly controlled and each oil is made only from the olives grown in their respective groves
In order to have even greater control over the entire production chain, the farm now has its own Alfa Laval press for production under controlled atmosphere conditions.
The oil pressing within 4 hours of picking was carried out using the company’s new Alfa Oliver 500 Top olive press, which uses a two-phase continuous cycle extraction method. This method makes it possible to reduce the surface exposed to the oxygen in the air to a minimum, thus greatly reducing oxidation and consequently safeguarding the quality of the oil; the two-phase continuous cycle extraction method allows us to obtain oils with a higher concentration of phenolic substances, which are those with the most antioxidants. The olive pressing was performed using a hammer mill for all the oils.
Il siThe AlfaOliver 500 olive oil extraction system is designed to enable olive oil producers to differentiate their extra virgin olive oil from standard products by making the most of each crop’s basic characteristics and intrinsic qualities, and maintaining and enhancing these during production.
The unit combines the most advanced olive oil processing equipment currently available into an integrated, framemounted system with a compact footprint. The AlfaOliver 500 is the most efficient system currently available for olive oil extraction.
After cleaning to remove dirt and debris, the olives are crushed into olive paste using either hammer or disc crushing. If required, the olives can also be depitted before this milling process, using technology developed by Alfa Laval.
Milling is followed by malaxation, a slow mixing in which the olive paste is gradually heated and the enzymes activated. This allows the small drops of oil to coalesce. Microscopic oil droplets join together into larger ones that are then extracted using a decanter centrifuge. This separates the oil from the humid pomace.
The last main stage is clarification, in which any remaining water and olive residue is removed from the oil using a centrifuge.