It’s the maximum expression of the olive oil art of Lake Iseo. Obtained from olive trees of the Frantoio, Leccino, Pendolino and Casaliva’s variety. Strictly cultivated, hand-picked and cold-pressed within 24 hours of collection. Our commitment is to make our oil to preserve all the properties unaltered, to arrive on the table of our houses full of healthy nutrients.
Oil for passion since 1983
are insoluble in fiber to high digestibility
TO THE DISCOVERY
of our tradition and love for oil
The Pedonier farm is a producer of extra virgin olive oil and derived products from its plants rich in beneficial properties as well as an essential basis for real beauty elixirs, such as the Pedonier cosmetics line.
Pedonier represents the quality of Made in Italy, of Lake Iseo and its territory; located in the territory of Solto Collina and Riva di Solto in the province of Bergamo – Lombardy
For your beauty ritual
the most advanced cosmetic research
use, where its possible, of 0 km raw materials with a natural packaging
OIL PRODUCTION PHASES
– the fruits are removed from the branches by hand, by burning, or by a sort of combs (in dialect handcuffs) and dropped onto the nets spread on the ground below;
– another method consists in striking the fronds with more or less long sticks to cause the olives to fall; this system, however, involves some damage to the fruits and also the fall of leaves and twigs.
– the olives can also be left to fall spontaneously on the nets that remain stretched under the trees and subsequently picked by hand or with the help of brooms. This is not a recommended technique because the fruits rot on the ground and are easily contaminated with mold and bacteria and because often the olives remain too long on the tree and are too mature or old giving a poor quality product. In fact, to keep the quality of the oil at an acceptable level it is necessary to break the olives as soon as possible.
TRANSPORT OF OLIVES
The collected olives are placed in special perforated boxes in order to preserve them and keep them aired during transport to the crusher until they break and crush. Transport to the crusher should take place immediately after harvesting, maximum 2 – 5 days, to prevent the fruit from coming into contact with external bacteria and starting to overheat and ferment. The shorter the period from harvesting to pressing, the better the quality of the oil is.
Frangere – “Pressing”, hence the name Frantoio – ” Oil Mill ” literally means to break: in this phase, in fact, the olives break with the laceration of the skins and the pulp and the crushing of the pits.
The traditional crushing systems consisted of circular stone millstones of granitodette “molazze” that crushed the olives rolling on a plane, also of granite, on which they were poured. The traditional system with mills is still used in some mills but in general it has been supplanted by mechanical crushers
The modern method, on the other hand, uses hammer or rotary disc crushers, which quickly crush the olives until the obtained paste does not come out of the press through a perforated grate. With this method, the times of the pressing are reduced but because they tear the olives’ pulp too quickly, they produce an increase in the temperature of the pasta, and an alteration of the organoleptic sensations, such as bitter and spicy.
Some modern mills manage to reconcile modern processing techniques with ancient procedures: the olives are crushed by millstones made from granite rock, however mechanically moved. In this way the pressing can take place without altering the characteristics of the oil.
The kneading consists in remixing and working again the olive paste coming from the pressing. This favors the union of the droplets of oil in ever larger drops, such that they are more easily separated in the following phase from the solid part. In case of use of mechanical crushers it is also inevitable to heat the dough at a certain temperature, unlike the traditional pressure method, where there is no heat supply in the dough.
EXTRACTION / PRESSING
Once the olive paste is ready, the extraction phase takes place which leads to the separation of the three components of the pasta: pomace, vegetation water and oil. The oil contained in the olive paste can be extracted with different systems, sometimes combined with each other.
PRESSURE: the pasta is pressed causing the oily must to escape;
The most traditional of the systems consists in the extraction by mechanical pressure: the paste is placed on the discs of vegetable fiber (the fiscoli, which today are made more often of synthetic materials) and the disks are stacked on trolleys and interspersed with steel disks to standardize the pressure. Then the loaded cart is placed under the press, where the pressure, growing over a period of about one hour, causes the oily liquid component (oily must, ie oil and vegetation water) to escape. The solid part that remains adherent to the fiscoli after squeezing is the pomace, reused as an excellent fuel.
The most current techniques have radically changed the principles and systems of oil extraction. In modern mills, oil extraction from pasta is based on the principles of centrifugation and percolation.
in a horizontal centrifuge the pasta is turned at very high speed so as to separate the three components;
The main extraction system is that by centrifugation (decanter) and exploits the different specific weight of the individual components. The pasta is in fact introduced into large centrifuges, but first it is also necessary to thin it with the addition of running water (always at the same temperature as the olive paste). The high speeds reached in the decanter, lead to the separation of the three components: oil, vegetation water and pomace.
PERCOLATION (sinolea – cold extraction): on the steel blades immersed in the olive paste adheres the oil rather than the solid part or the water of vegetation;
Another method, percolation, instead leverages the different surface tension that the oil possesses compared to the water of vegetation; in the rhythmic immersion of sheets of stainless metal in the olive paste, the liquid that adheres to their surface is gradually picked up. With this system, only a small percentage of the oil contained in the olives is extracted. The remaining part is separated from the residues of peel and stones in a centrifugal system (decanter).
The clarification allows substances, water and mucilage to be eliminated from the oil. At this stage the oil is still raw and cloudy. It is necessary to let it rest because all the foreign substances are deposited on the bottom. Once “clarified” is poured into clean containers, being careful not to move the deposited bottom.
Traditionally clarification was obtained by leaving the oil to deposit for a long time away from temperature changes and eliminating the residues by hand picking with transfer ladles.
Generally the crude oil is left to rest until all the foreign substances settle on the. Some operators, however, prefer to filter the oil just extracted through the so-called “separator”, equipped with cellulose filters able to retain any impurities and drops of water.
Oil is an easily perishable food; its most bitter enemies are the light, the heat and the oxygen of the air that can modify and damage its chemical and organoleptic characteristics.
In the past, the oil was stored in specially made ceramic containers. this method dates back to the Greek period.
In the last centuries these vessels were replaced by underground stone cisterns and protected from sudden changes in temperature and light.
Cisterns lined with stainless steel or silos are the modern system for storing large quantities of oil.