Laudemio’s extra virgin olive oil is one of the products most admired by the greatest chefs. There is a strict quality control process to deliver only the best products.
 Discover the main details that make this product a world reference, from harvesting to the equipment that is used.
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How is the harvest done?
 Harvesting is a very important step in ensuring the flavor and freshness of the oil. In addition, harvesting at the right time preserves numerous nutrients that help maintain good health.
There are two steps to follow. The first happens when the olives are still at the beginning of maturation early in the ripening process. This makes the flavor fresher and its color is emerald green.
Then, just a few hours after the olive oil harvest , the olive oils are pressed in the Frescobaldi mill, so that the product is of a high-quality standard.
When are the olives harvested?
The process that goes from planting to the mill is not simple. The best month that makes the flavor of olive oil unique is in October and never later than the thirtieth of November.
There are several factors that impact this date to be met. One of the main ones is the climate of the area in which they are grown. The varieties of olives that are early or late, how long they are exposed to the sun and, the altitude of the olive grove in the sun.
This care directly impacts the flavor, nutrients of the olive oil and also aroma.
How is the maturation of olives analyzed?
The maturation of olives has different stages, but the harvest can always be ugly when it is at the beginning of ripening. This process is called Verason.
In this process of changing the color from green to purple, the olives are harvested, not being able to let the shade of black reach. This preserves nutrients that would be lost if the olives turned black.
Manual harvesting and harvesting equipment
The way to harvest the olives is manual, harvesting one by one so that no damage occurs and only those that have reached a perfect degree of maturation are chosen.
For the process to be faster, machines have also been used that shake the branches with the strong power of the equipment. There are also tractors that do two jobs at the same time, combining shaking and combing.
These are mostly used in most modern cultures; it is the fastest and therefore the most qualitative method of making the best quality olive oil.
Care is also in the way they are preserved. They are taken to the mill as soon as they are harvested. They are taken in boxes of a maximum of 15 kg so that they do not get crushed and receive the necessary ventilation.Â
This entire process is accompanied at every step by specialists and professionals who are committed to delivering the best extra virgin olive oil to people all over the world.