Olive Oil & Vinegar Production



Olives are harvested from the trees and placed in bins. Within hours they are washed and de-stemmed. They are then quickly crushed using a “double hammer, double grind hammermill”. The crushed olives are transferred to covered malaxers where the mixture is stirred by huge screws to promote the release of oil from the crushed olives. Next, a horizontal centrifuge separates the paste and water from the oil. The paste and water are discarded and the oil is moved to a vertical centrifuge where the final traces of water and microscopic particles are removed. We now have Extra Virgin Olive Oil! The oil is transferred to stainless steel tanks for storage in a cool environment.


Balsamic vinegar production begins with harvesting Trebbiano grapes. The grapes are washed and de-stemmed and then crushed. The crushed grapes are cooked in open copper cauldrons to caramelize and concentrate the juice. Next, the concentrated juice is placed in the first of a series of wooden casks and yeast is added to begin the fermentation process. Throughout the aging process the vinegar will be transferred to smaller and smaller wooden casks as the total volume of the vinegar is decreasing year upon year. Typically the vinegar will be aged in chestnut, cherry, ash, mulberry and juniper casks. Each wood type adds to the fabulous final flavor of the vinegar!