Extra virgin olive oil is one of the most iconic products of Italian cuisine and of the agricultural tradition of Umbria and Tuscany. But how is olive oil produced? What happens to olives after they are harvested, and what are the steps that transform a simple fruit into a high-quality oil?
At Case Graziani, an agriturismo between Umbria and Tuscany near Città della Pieve, olive oil production has always been part of our history and everyday life. On our land, we cultivate around 1,600 olive trees, from which we produce our own “Graziani 1888” Extra Virgin Olive Oil.
Let’s discover together how olive oil is made, from caring for the olive groves to bottling.
Caring for the olive trees: the first step in producing good olive oil
The quality of extra virgin olive oil begins long before the harvest. Producing a good oil requires taking care of the olive trees throughout the entire year.
Pruning, monitoring the trees, managing the soil and paying attention to weather conditions are all essential activities that help the trees remain healthy and produce high-quality olives.
Our olive groves include several varieties, including Frantoio, Moraiolo, Leccino and Dolce Agogia. These are traditional cultivars of the area, each contributing different aromas, flavours and characteristics to the final product.
Olive oil production is therefore the result of work that continues throughout the year, not just during the harvest season.
Harvesting the olives
The most important time of year for every olive oil producer is undoubtedly the olive harvest.
The harvest period can vary depending on weather conditions, the olive variety and the desired level of ripeness. In Umbria, the olive harvest generally takes place between autumn and early winter.
The olives must be harvested carefully to avoid damaging the fruit. Once picked, they are transported quickly to the olive mill, where processing begins.
This step is essential: olives should not be stored for too long before processing, because both time and storage conditions can affect the quality of the oil.
At Case Graziani, the olive harvest is also a special time for our guests, who can discover first-hand one of the oldest agricultural traditions in Umbria.
If you would like to learn more about this experience, you can also read our article about the olive harvest at Case Graziani.
From the olive tree to the olive mill
After harvesting, the olives are taken to the olive mill, where the actual transformation process begins.
The first step is cleaning the olives, removing leaves, small branches and other impurities.
The olives are then processed mechanically to break the fruit and release the olive paste, from which the oil will subsequently be extracted.
At Case Graziani, we use a modern Pieralisi olive processing system, designed to process the olives quickly and efficiently.
Crushing and cold extraction
One of the most important characteristics of our oil is cold extraction.
Graziani 1888 Extra Virgin Olive Oil is obtained directly from the olives and exclusively through mechanical processes in a continuous cycle, at a processing temperature below 27°C.
Processing at controlled temperatures helps preserve the oil’s organoleptic characteristics, including its aromas, fragrances and flavours.
The olive paste obtained during crushing then undergoes further separation processes, through which the oil is separated from the water and solid residues of the olive.
It is during this stage that the fruit harvested from the tree just a few hours earlier begins its transformation into precious extra virgin olive oil.
Separating and filtering the oil
After extraction, the oil must be separated from any remaining water and small particles.
The result is a liquid with a characteristic green-golden colour and aromas and flavours reminiscent of freshly processed olives.
At this point, proper storage is essential. The oil must be protected especially from light, heat and oxygen, which can affect its characteristics over time.
Producing good extra virgin olive oil therefore does not end with extraction: proper storage afterwards is also important to preserve the quality of the product.
Bottling: from freshly produced oil to your table
After processing and storage, the oil can finally be bottled and used in the kitchen.
Our Graziani 1888 Extra Virgin Olive Oil has a balanced character, with pleasant bitter and spicy notes and a profile that makes it particularly suitable for enjoying raw.
It is perfect for dressing a simple bruschetta, but also for accompanying vegetables, soups, pulses, pasta, meat and fish.
If you would like to discover our olive oil and have it delivered directly to your home, you can visit the Case Graziani Shop, where bottles and tins are available in different sizes.
Why choose extra virgin olive oil produced directly by the producer?
Buying olive oil directly from a farm means getting to know more about the history of the product and the land where it comes from.
In our case, the journey is particularly direct: the olive trees are cultivated at Case Graziani, the olives are harvested and processed in our olive mill, and the oil is subsequently bottled before reaching your table.
It is precisely this connection between land, agriculture and tradition that makes extra virgin olive oil much more than just an ingredient.
From the olive grove to your table: discover Case Graziani olive oil
Producing extra virgin olive oil means caring for the olive trees throughout the year, waiting for the right moment to harvest, processing the olives quickly and paying attention to every stage of production and storage.
At Case Graziani, this tradition continues today through our olive groves and our Graziani 1888 Extra Virgin Olive Oil.
During your stay at our agriturismo between Umbria and Tuscany, you can discover the local area, taste traditional products and learn more about the world of olive oil.
And if, after tasting it, you would like to bring home a little of the flavour of our countryside, you can buy Graziani 1888 Extra Virgin Olive Oil online from our Shop.