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It is not easy to establish the right date to start the harvest valid for all zones, because some cultivars arrive earlier to maturation: generally speaking the best moment is when the drupe start ripening , that is when the skin begins to darken. It is good to keep in mind that the complete maturation of the drupe does not coincide at all with the best quality of the oil to obtain an excellent extra virgin oil the harvest should be done before the biological cycle is completed. Many producers pick the olives late because they are erroneously convinced that the yield increases. The yield increase is only apparent, as with the dehydration of the fruit varies the ratio between the total weight and the extracted oil, but not the overall quantity of oil that can be extracted from fruit. It can be considered a general rule that if healthy olives, well conserved and optimally worked give oil with acidity superior to 0.5 the harvest was late.
BLEND / the robe is clear, with equal yellow and green chromatic components . Grassy and floral olfactory notes express themselves with medium intensity but characterise with continuity the fragrance in mouth, made persistent by a lively and progressive spicy vein. A good sweet structure contributes to the general balance.
“The olive tree is surely the richest gift of Heaven”
“The olive fruit is the greatest cure for any problem in life”
“If the olive trees knew the hands that plant them, their oil would become tears”
“The food for the body is not enough, there must be olive oil for the soul”
HARVEST / the harvest is hand-
Visit to the olive-
Groups (max 100 persons) on reservation
Testing can be arranged by calling
+385 52 774 256
or reservation from e-
Portfolio images: Samantha Smilović
WASHING / before begin sent to the milling e olive the olives must be cleaned from the dust., Branches and leaves, then they must be washed in cold water and then passed on vibrating grids in order to eliminate water in excess and divide the olive from the remaining impurities, all this is carried out by the washing-
PRESSING / the pressing is carried out by means of a hammer olive-
MIXING / another important aspect is the mixing. It consists in the homogenisation of the paste to obtain a better extraction of the oily part. The mixing machine is a specific machine that slowly removes and mixes the mass by means of a helical screw favouring thus the aggregation of the minute oil drops. The so obtained paste at this point undergoes a slow remix in the mixing machines, in order and to break the emulsions water-
DECANTER AND SEPARATOR / the olives, once crushed and transformed into paste, arrive at the centrifugal separator with horizontal axis, the decanter. These allows to separate between them, the three phases present in the paste, water pomace oil, with different specific weight, by means of the centrifugal force The decanter with two outputs provides for the separation of the three phases making up the dough through only two exits, wet pomace oil and mash. The separation of oil from oily must is effected by means of centrifugal separators with vertical axis, which work on the principle of separation of different substances for different specific weight, in a field of centrifugal forces.
FRANTOIO / the appearance is intense gold, with clear green reflections, it opens to the olfaction with an elegant bouquet that combines fresh fruity notes dominated by fresh almond scent. The structure is compact, revived by a continuous bitter vein that well matches with a long fragrance of green apple and almond. Around and mighty oil.
Besides milling their own olives, the oil mill Agro-
The hand picked olives are milled the very same day, in order to guarantee the maximum of the organoleptic qualities intrinsic in the oil. The conservation of the oil is carried out in stainless steel containers, kept in a cool place and without sudden changes in temperature.
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THIRD PART PRODUCTS / chocolate with “Millo” extra virgin olive oil produced by Felber Austria, for all information visit official web page
“Antioxidants in extra virgin olive oil may guard against memory loss”
BAREDINE 16, 52460 BUJE
tel. +385 52 774 256
All products are available in the following sizes:
0.75 L, 0.50 L and 0.25 L