Olive oil processing facility - Olio Viola - Oleificio a Verona dal 1950


We’ve been offering our customers and the local community the best possible service for over 70 years.

how we make the oil

The olive oil production cycle begins with the harvest, that can start from the first days of October until late mid-December.

The process to make the extra virgin olive oil is divided into 5 important phases: washing, pressing, kneading, centrifugation and storage.

  1. The olives, previously assembled in polyethylene containers, are poured into the hopper (a kind of large steel funnel), which transfers the olives onto the conveyor belt.This system’s task is to transport the olives to the defoliator, which separates them from leaves and twigs. At this point the washing takes place, followed by the drying.


  1. The pressing involves crushing the olives, in order to obtain a thick and creamy paste. This operation is carried out by hammers that macerate the drupes without causing friction and heat, which would compromise their quality by starting the oxidation process.


  1. In the third phase, the olive paste is transferred to the kneading machine, where it is slowly mixed by mechanical arms at a temperature between 20 and 27 º C, for a time not exceeding 60 minutes.This action has to aggregate the drops of oil.


  1. At the end of the kneading process the olive paste passes through the decanter. This machine is a horizontal centrifuge that, with its rotating drum, separates the mixture into 3 elements: pomace (waste), vegetable water and the oily must.Then the oily must is sent to a vertical separator that divides the actual oil from the residues.


  1. In the last phase the oil obtained is stored in stainless steel silos with nitrogen plant. These containers are placed in a room with a controlled temperature, in order to preserve the organoleptic qualities of the product.


It has always been the blendmaster’s job to perform the sensory analysis of extra virgin olive oil. His ability is based not only on strong theoretical knowledge of gastronomy, chemistry and biology, but also on personal talent, taught empirically and developed on the field.
Thanks to his experience, our blendmaster is able to select the oils offered to us by agents and farmers, in order to achieve the blend, or, we could say, the ideal mixture, so that each oil has its own specific characteristics. 

The tasting rules for extra virgin olive oil are just as precise as the means used. These means include the cobalt blue tasting glass. According to the international olive council (IOC), sensory analysis of extra virgin oil requires a blue glass with specific characteristics, in order to comply with standard requirements. This standard, established in 1987, describes the type of glass allowed for the sensory assessment of edible oil.

It sets out each and every detail: from the size and material to the design. The glass must be strong and dark to stop the colour of the oil from influencing the judgement, as the colour is not an important criterion for its assessment. The glasses should be free from scratches and bubbles; the rim should be even, smooth and flanged; the glass must be of the utmost stability, to make sure that it does not tip over and that there are no spillages.