The extra virgin olive oil marketed by the Cooperative is the result of a mixture of oils obtained from the pressing of olives of the Bella di Cerignola and Coratina varieties.
Once arrived at the Cooperative, the Bella di Cerignola olives are immediately sorted and separated according to the size. The smaller olives are crushed at the close Pavoncelli’s olive mill (Chairman of the Cooperative).
The mill is equipped with a continuous cycle plant with cold extraction, at a temperature not exceeding 27°C. The extraction is performed directly on the olives and solely by mechanical means.
The unfiltered oil thus obtained is temporarily stored in steel containers, protected from sources of heat and light, in order to allow the natural decantation.
Once decanted, the Bella di Cerignola extra virgin olive oil is mixed with extra virgin olive oil of the Coratina variety, which is produced at the same mill with the same installation from olives that are also grown in the area of Cerignola.
The aforesaid mixture is made according to a company recipe that takes into consideration the characteristics of the oils that may vary year to year. The blend marketed by the Cooperative has more than 60% of Bella di Cerignola extra virgin olive oil in order to ensure its distinctive delicate taste.