The olive tree has given rise to countless myths – its branches, its trunk’s tortuous shape, the healing properties of its shoots and leaves, the fine furniture and intricate inlays made with its timber.
The olive tree is a generous plant. Its sunny temperament shuns anything stagnant, restoring and balancing the energy of people who come across it.
The fruit that it bears isn’t a readily edible food source. It needs to be transformed - always to extract oil, and nearly always to be eaten as olives.
The Lucciano Farm is located in an area naturally meant for olive growing. Sabina to the east and Tuscia to the west are like two guardian angels with their millennia-old olive trees watching over our grove.
Fattoria Lucciano’s organic olive grove covers an area of 5 hectares of gently sloping soil. It’s a young grove, established about 15 years ago, except for a few specimens now older than fifty years of age.
Our grove includes all cultivars originating from Tuscany, namely Frantoio, Leccino and Moraiolo, which are commonly found in Italy and the world’s main olive-growing regions. The Pendolino and Maurino cultivars are also included as pollinators.
In the autumn, the olives are ready to provide their precious liquid – harvesting is carried out manually, this method allows us to choose only unblemished fruit without damaging either the fruit or the trees.
Olives picked throughout the morning are processed around lunch time in our mill, that is located only a few dozens of metres from the trees.
The close proximity to the grove and the immediate extraction of the oil add to the quality of our product.
As soon as they get to the press room, the well cleaned olives are poured into the muller and reduced to a pulp. The flesh and the stones are crushed in our muller consisting of three large granite grindstones.
The olives are processed in the muller for about 20 minutes.
The paste thus obtained is spread to a thickness of about one inch over nylon fibre discs stacked one on top of the other.
Once the column of discs is complete and stacked up under the press, ‘olive juice’ is gently and slowly extracted and conveyed directly into the centrifuge where the oil and the vegetation water are separated.
The new oil is now ready for tasting with a nice piece of bruschetta!
After pressing, the resulting pomace is removed from the discs so that fresh olive pulp can be spread over them. The pomace is then combined with manure in order to obtain natural and rich compost, which will in turn be scattered on the paddocks.
After centrifugation the oil is poured into stainless steel barrels and stored in a cool, well aired, dry and dark room, at a constant temperature of about 14°Celsius.
During this time, apart from maturing in flavour, the oil separates from some residual substances left behind after centrifugation (bits of pulp, skin etc) which are removed by repeat decanting similar to wine- making.
On average to obtain one litre of oil, you need 7-8 kilos of olives.
The Lucciano Farm extra virgin olive oil is the result of environmentally and socially aware farming practices.