Cold pressing of olives:
a natural process for a quality product

To obtain a good olive oil, worthy of the name Chincana, proper timing in the harvest of the fruits is essential.
Autumn is the season for excellence, especially in the period from mid-October to the end of December, but the factors that determine the right time for harvest are many: the type of olive (early or late), its purpose, and weather conditions.
Chincana olive oil, in respect of the tradition, is obtained from the pressing of olives harvested when the veraison, that is the alteration of color of the fruit which from homogeneous green takes on a purplish and then black shade, reaches 50- 60% of its completion. It is during this transition phase that in the fruit there is the greatest concentration of juice and phenolic substances responsible for the main organoleptic and nutritional properties.
The olives are harvested by hand and then undergo a soft and cold pressing on the same day. The cold crusher acts mechanically, like the ancient wheels, and at temperatures no higher than 27°C, thus ensuring best quality of the extracted oil.
In fact, thanks to this grinding phase, the paste destined for kneading is obtained, that is to say the definitive separation of the two parts: the solid that is discarded, and the liquid, centrifuged again to remove the water from the olive oil, which will finally be suitable to be classified as extra virgin. The entire process, from manual harvesting to mechanical pressing in the day, reproduces, updating them with modern technologies, the natural methods of olive cultivation and processing, bringing all of the authentic flavor of organic olive oil to your table.