From Olive to Oil

The olives are harvested in a traditional Italian manner when ripe early in the season and pressed within five hours. The oil is being pressed using the latest VLIO – Vacuum, Low-Impact Oxidative – mechanical cold pressing technology.

The pressed oil is subsequently passed through 20 filters to ensure the purest oil, free of any residue, and early sensory quality assurance by the miller.

The oils settle in stainless steel tanks before undergoing final testing and detailed description by a professional oil tasting panel on the basis of which the Masterblender prepares various blend options for final tasting before the season’s i&K superblend is chosen.

Thereafter the superblend is tested for all technical properties and extra virgin olive oil criteria at the Analytical Food Laboratory, the former Chemical Laboratory of Florence Chamber of Commerce (CCIAA).

The superblend of i&K premium extra virgin olive oil is then ready for bottling, gift-packaging and release to the discerning consumer.

The superblend of i&K premium extra virgin olive oil is then ready for bottling, gift-packaging and release to the discerning consumer.

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