He was still a young man Nilo Andreini when he made a bet with himself. Born and raised in Colle di Compito, the land of oil in Lucca , he learned a trade that he has cultivated with great passion, an adventure that has lasted for over 35 years, for three generations…
We set off on a journey to the slopes of Monte Serra where, immersed in the greenery and olive groves of Compitese, a countryside renowned for its "good oil" is the Olio Colle company founded by Nino, which still today carries on with dedication , together to his son Matthew.
Olio Colle selects the best raw materials and transforms them into a product with unmistakable aromas, a triumph of flavors, such as Eclisse - Extra Virgin Olive Oil 1 lt - Olio Colle , the flagship product , an oil that expresses itself with typical aromatic notes of fresh oils from the mill, with light fruity hints, while maintaining a sweet and delicate tone, appreciated by most palates.
But have you ever wondered what the extra virgin olive oil manufacturing processes are?
In fact, what arrives on our tables is the result of hard work that involves many sacrifices and that only takes shape through the love for one's work .
It all starts with the olive harvest , a very important phase on which the taste of the oil and its quality depend, a process made up of techniques and secrets handed down from father to son to obtain the best final result. When the color of the fruit changes from green to black, it is time for harvesting, in fact this is the phase in which there is a greater quantity of oil and nutrients which lead the final product to have a superior quality.
Then we move on to the storage of the olives , which should not be underestimated, in fact if the olives remain on the branches for too long or are left on the ground, they can undergo a process of maceration that is harmful to the subsequent production of oil. The ideal would be to take them to the mill within 48 hours of collection.
Before the actual processing, the olives must be subjected to defoliation and washing operations , both for hygienic-sanitary reasons and for qualitative reasons of the oil.
We continue with the milling process , in which the olives are subjected to the mill and a "raw" olive oil is extracted, also called oil paste , a semi-fluid compound which constitutes the main product of olive milling. We proceed with the kneading using the "molazza", a tool belonging to the tradition and which derives from the classic stone millstones.
Finally we arrive at the extraction , a product appears close to the one we know, but still contains solid residues and looks muddy to the eye. It must therefore be stored in stainless steel tanks, and subjected to chemical and organoleptic tests, and to a sophisticated natural decantation process.
Now the oil is ready for bottling! Each bottle of Extra Virgin Olive Oil is hand-wrapped in elegant sheets of fine paper that protect it from light, ready to make each of our dishes amazing!