FRANTOIANI-DEL-VULTURE-OLIO-EXTRAVERGINE-DI-OLIVA-BASILICATA
FRANTOIANI-DEL-VULTURE-OLIO-EXTRAVERGINE-DI-OLIVA-BASILICATA

Our oil contains our entire history.

I FRANTOIANI DEL VÙLTURE

AN OIL THAT TELLS THE STORY OF OUR LAND AND OUR TOILS

Our oil emerges from a historical and cultural journey that mixes ancient knowledge with the daily toil of living on fertile terrain suited to olive cultivation. Our work sustains and adds value to this vital crop which thrives in volcanic soil, in a climate and at altitudes capable of giving the olives unique and recognizable organoleptic characteristics.

 

The Vùlture Oil Millers project was born from the collaboration of olive growers and millers in the Vùlture area, in north-eastern Basilicata, and its mission is to protect and enhance local olive growing, following in the footsteps of the long-standing tradition that has always existed here.

The hard work they do every day and the continuous improvements made to production have made Vùlture oil millers the guardians of an agricultural and natural heritage that remains intact and still relatively unknown.

Their commitment to quality and upholding tradition goes far beyond the fields and the mill, and requires dedication and culture, know-how and a sense of responsibility towards a history which, thanks to new generations who are revisiting and renewing it, can now look to the future.

The Protected Designation of Origin scheme, introduced in 2013, offers a recognized quality path and guarantee for consumers that they are receiving an excellent product, as tradition dictates.

PHASES OF PRODUCTION

CULTIVATION

The land in this area from which we obtain Vùlture DPO Extra Virgin Olive Oil has traditionally been farmed to grow olives hence the specific quality characteristics it has developed. The planting layout and forms of cultivation, such as the typical short trunk method, are those which are commonly practised in the production area. Pruning is done manually, and phytosanitary protection is carried out in compliance with the Basilicata Region’s integrated pest control regulations.

EXTRACTION

The olives are pressed to extract oil from the drupes. This transformation takes place in three fundamental stages: frangitura (breaking the olives into a paste), gramolatura (stirring of paste) and the actual extraction during which the oil is separated from the other solid and liquid parts. During these phases, the processing temperature is constantly monitored so as not to compromise the quality of the oil. The oil is then stored at a constant temperature between 16° and 18°C.

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