Olio Curù is obtained by a careful and accurate manufacturing process.
Harvesting takes place only by “bracatura”, i.e. directly from the trees to obtain olives not damaged and not impoverished of the precious properties before milling, which gives the oil those characteristic fruity notes. When transported to the oil mill, the olives stay for a period not exceeding 12 hours before being subjected to cold pressing. After being returned to the collection tanks, the olives are defoliated and washed, a very delicate process in order to safeguard their organoleptic properties.
They are now ready for “crushing”, i.e. the transformation of the olives into a paste called oily must, consisting of vegetation water, oil and solid particles (stone residues). This is followed by the ‘gremolatura’ phase: the paste is stirred in vats (gremole) in order to bring together the smaller particles of oil which become larger and larger, favouring a first natural elimination of the water from the vegetation. The paste is introduced into the decanter which, thanks to the centrifugal force, separates the liquid from the solid part. The outgoing oily moist is in turn put into another decanter that definitively separates the oil from the vegetation water.
The oil is ready to be bottled and stored in an odour-free place at a temperature of 15°.