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| Olives
are a hanging fruit. Their porous skins absorb many types of pollutants.
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The olive harvest
is made at various times and using various methods that change from area to area
according to cost and tradition.
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The nets that are
spread under the olive trees and used for harvesting are subject to many pollutants: from the
earth, rain and various things they come into contact with in the field.
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The crates,
used to transport the olives to the mill are moist from the oil of overipe olives.
This adds extraneous materials to the fruit.
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Removing the leaves
from the fruit adds and mixes various types of dirt that the olive has come into contact
with before reaching this machine.
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The machine that washes
the olives is not at all adapted for its scope. In truth this operation is the
most important. The result however is that pollutants are accumulated and distributed
to all the fruit so they end up dirty instead of washed.
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| Milling. The traditional system is to be
avoided absolutely. The modern system receives olives from the washing machine and the oil that is obtained is
totally in contact with various pollutants. The microbic and enzymatic oxidations
that are activated are responsible for the future rapid decline of the oil. Mills,
even modern ones, are not equiped with sanitization systems.
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The same is true for the
centrifuge that separates the oil from water. The water that is
removed is smoke grey in color.
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The oil is collected in a
recipient and pushed by a pump through tubes into a storage
vat. None of these instruments are ever cleaned.
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On top of all this rests the problem of the selection of the fruit based on the
time of harvest and their state of health.
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In the research I conducted over 5
years I did not intervene in the
system as just described because I
would not have been able to
repeat my way of operating even
twice in a row. Because the
ability to repeat an action is at
the base of a production system I
began my research at the point
when the oil had already been
produced in the mill.
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Milk
became a secure nutrient after severe production methods were
established.
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| The Olive's Oil as I like
to call it, has acquired many types of poisons, has experienced microbic and enzymatic
oxidation and too often has been stored in places that are not adequate for hygiene nor for temperature.
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Oxygen is it's
worst natural enemy and being a lipofilic substance it combines perfectly
with oil giving origin to oxidation that causes a general loss of
health for the oil.
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important investment turns out to be preventing any contact
with air once the oil arrives at the company.
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Tubes, pumps, vats,
bottling line were conceived and built to avoid this
contact. A machine that produces edible nitrogen maintains all the
above under light pressure.
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At the same time we began technological research on how to
sanitize the entire path from mill to bottle. |
| I conceived of and
had built
machinery that
did not exist on
the market. This
machinery is
sanitized with soap
and water at 80°C,
sterilized with steam
and dried with hot
filtered air.
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Every part of
the bottling
process that
comes into
contact with
oil is
rendered
clean with
our hygiene
system.
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Periodically chemical
analyses have been
performed on samples
of oil and it has been
noted that the oil shows
remarkable stability.
Acidity, peroxides and
the states of fatty acids
were practically identical
after one year.
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The last link that
carried to the
scientific
discovery was
the work on the
filtration
system and the
on the machinery
that is used for
filtration.
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Filtration is often
thought of as a loss of
quality and quantity. In
reality filtration liberates
the oil from poisons it
has acquired using a
maximum of 2 atmospheres
of pressure and
with no exposure to
oxygen.
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This technological
result was reached in May 2006. A year later the chemical analyses demonstrate
that the natural
constituents of the
packed oil from the
November 2005
harvest are stable.
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The discovery demonstrates,
therefore, that the
operations previously
adopted by man are
wrong. The quality and
health of the oil deteriorate in a
brief period. We use oils, both
in cooking and for dressing,
that for the most part are
oxidized with all the negative
consequences for our health.
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Olive's Oil transports in
all areas of our
organism everything it is
associated with. Our
scope was to make
and preserve a
product with the
characteristics of
genuineness, quality
and security.
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Therefore we need a
young, healthy, robust
horse able to gallop to
first of all bring to our
brain, that which is
prevalently made of
fat, its integral
nutritive and
protective
properties.
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I called this work Grappolini
High Protection Program
because that's what it's all
about. The result obtained
permits us to cook and dress
with the greatest gift of that
nature has given, in particular to
the peoples of the Mediterranean,
with a lot of goodness
and in alla safety.
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The Frog of
the King is
again today, as
it was in the time
of the Medici of
Florence, the
Prince of Our
Table.
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