The Transformation of the Olives
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| Extra Virgin Olive Oil from Organically Grown Olives DOP Dauno Sub Appennino | |
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| Extra Virgin Olive Oil from Organically Grown Olives | |
The Azienda Agricola Masseriola has employed organic farming for the production of olives since 1996, and in 1999 became a member of the Consorzio di Tutela dell'Olio Extravergine di Oliva Dop Dauno (Consortium for the Protection of the Extra Virgin Olive Oil DOP Dauno).
The harvesting is made with the 'brucatura' system, that is, by hand picking the olives from the tree when they are perfectly ripe.
The pressing is completed within 24 to 36 hours within harvesting the fruits using heavy stone wheels that crush both the olives and the pit. The rich olive paste thus produced has a pleasant, intense and pervasive perfume that fills the air in and around the frantoio (oil mil).
The following phase is called 'gramolatura' and consists of the continued gentle mixing of the olive paste at controlled temperature not exceeding 27° C. (80.6° F.). Next, the three components thus obtained are separated from each other: water, the solid residue and the extra virgin olive oil. The oil is then left to rest inside iron containers in cool, dark rooms before being bottled and released into the market place.
Products and Certifications
In 1999, the Consorzio di Tutela dell'olio DOP DAUNO (Consortium for the Protection of the Extra Virgin Olive Oil DOP Dauno) was founded and Stefano di Loreto decided to update the farm and produce superior quality extra virgin olive oil to market under the family's own brand. Thus the Olio Extravergine di Oliva "Masseriola" DOP Dauno Subappennino, produced with organically grown olives and certified by 'Agroqualità', the certification body of the Ministero delle Politiche Agricole e Forestali (MIPAF, or Ministry for Agricultural and Forestry Policy), was born.
The extra virgin olive oil from organically grown olives DOP Dauno Sub Appennino thus produced by the Azienda Agricola Masseriola is marketed in 0.25-, 0.50- and 0.75-liter bottles. The extra virgin olive oil from organically grown olives is marketed in bottles of the same size, as well as in 5-liter tin cans.
In addition, the Azienda Agricola Masseriola produces wheat seeds and vegetables – broccoli and cauliflower – and since March 2005, the whole production has been converted to organic cultivation, certified by ICEA/AIAB (Istituto di Certificazione Etica ed Ambientale [ICEA], or Institute for Ethical and Environmental Certification).
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