Sustainable olive oil production: a process of care and quality
- Our Sustainable Farm (OSF)
At One Belvedere, olive oil production is a process that demands attention and care at each stage to create a high-quality result. The estate’s approach places emphasis on olive quality and considered agricultural management. The olive groves are currently undergoing organic conversion; this should not be confused with certified-organic olive oil production.
Grass cover and green manure are among the practices described in the estate’s olive grove management approach. These practices can contribute to ground cover and provide habitat for beneficial insects, although their ecological outcomes have not been quantified here.
Sustainable Cultivation Methods for Superior Olive Quality
From March through November, different flowering plants may provide nectar and habitat for insects in and around olive groves. The estate’s approach to olive grove management includes attention to vegetation and plant health, while specific treatment practices should be understood in relation to the relevant growing season and documented records.
Plant-based preparations, including propolis, wood distillates, algae extracts and plant hydrolysates, are among the approaches described in olive cultivation. Their use and effectiveness depend on the treatment programme, timing and conditions, and should not be interpreted as a verified absence of all synthetic treatments at the estate.
The polyconic vase pruning technique is used to manage tree structure and encourage balanced growth. Pruning decisions take account of the condition and development of individual trees.
Pruning residues are mulched in the field rather than burned. Returning this material to the ground can contribute organic matter over time, although changes in soil composition and water retention would require monitoring to quantify.
In contrast to frequently tilled soils, grass cover can be managed using a roller-crimper near the end of June. The resulting plant material remains on the ground, where it can help shade the soil and reduce surface evaporation. The extent of these benefits depends on weather, soil conditions and vegetation management, and does not eliminate the possibility of water stress during dry periods.
The olive grove management approach described here relies on rainfall rather than routine irrigation. This reflects an intention to work carefully with available water resources, while the environmental effects of individual practices depend on local conditions and ongoing management.
Effective Fly Control and Polyphenol Enhancement for Exceptional Olive Oil Quality
Olive fruit fly management can involve monitoring insect activity with pheromone traps to inform decisions during the growing season. Wood distillates are among the preparations described in olive cultivation, although their effectiveness and any influence on the oil’s polyphenol content depend on the application and growing conditions.
Polyphenols are naturally occurring compounds that contribute to the characteristics and oxidative stability of extra virgin olive oil. Their concentration varies according to olive variety, maturity, growing conditions and processing. Effective management of olive fruit fly damage is important for protecting fruit quality, but the absence of a particular treatment does not, by itself, determine the acidity, shelf life or sensory quality of the resulting olive oil.
- Correggiolo, Frantoio, Leccino, and Moraiolo, in proportions of at least 80%.
- Other types found in olive groves may compete to a maximum of 20%.
And DOP TERRE DI SIENA oil, which is derived from olives grown in Siena’s olive gardens and belonging to the following cultivars:
- Frantoio, Correggiolo, Leccino, and Moraiolo (at least two of the cultivars present individually for at least 10% and together for at least 85%)
- Other cultivars may compete in amounts not exceeding 15%, including Pendolino, Maurino, Olivastra, Morchiaio, Pitursello, Americano, Arancino, Ciliegino, Filare, Gremignolo, Maremmano, Mignolo, and Olivo Bufalo.
Olive Grove Composition and PDO Varieties
The farm’s olive groves are made up of the most common kinds in the area, such as Leccino, Frantoio, Moraiolo, and Pendolino, and are on average approximately 40 years old, with one younger planting of about 20 years and two in full production of 35-40 years.
There are, however, a handful of extremely old trees, particularly near the house, that are at least 60 years old, and the first of the new olive gardens were planted in 2023 to produce single-varietal oils with separate collections.
There are up to two different PDOs in the area where the farm is located. Chianti Classico DOP oil is prepared from olives grown in the regions of Siena and Florence and comes from the following cultivars:
Olive Harvest
The olive harvest is an important stage in the production of olive oil. At One Belvedere, harvesting is carried out by hand.
Hand harvesting allows careful selection and handling of the fruit. Mechanical harvesting is also widely used in olive cultivation and does not, by itself, indicate the use of pesticides or frequent irrigation.
It is critical to harvest the olives at the proper moment of ripening, when approximately one-third of the olives begin to turn color, to ensure a high-quality oil.
The olives are carried to the mill on the same day, with the goal of not waiting more than 6 hours so that the olive comes precisely as it was on the tree, with all its properties intact.
Olive selection and cleaning: After harvesting, the olives are selected and cleaned. This step is critical for removing any contaminants like leaves or tiny branches.
Crushing and Gramoling
The olives are crushed after selection and cleaning to assist release the oil. This procedure is carried out using ultramodern mechanical mills that process the olives at a maximum temperature of 23°C to prevent heating the olives and losing the oil’s fragrances. The resulting paste is then put to a gram stage, which aids in the separation of the oil from the other pulp components.
Oil Extraction
Squeezing or centrifuging the previously produced paste yields olive oil. Traditional pressing is accomplished by spreading the material on overlapping fiscoli. At this stage, reverse compression increases oil release. Centrifugation, which is common in modern facilities, separates the oil from the water and solid wastes using high-speed centrifuges. This approach is more efficient and produces better oil.
Decanting and Storage
Following extraction, the oil is quickly filtered without allowing solid residues to decant. Stored in an oxygen-free environment until bottling in dark glass to prevent light from destroying the oil acquired after all these stages.
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