Olearia San Giorgio | Production

Guide view

Il Frantoio in C.da Ricevuto a San Giorgio Morgeto (Rc)

The productive process aims to guarantee the exhaltation of the quality of the extra-virgin olive oil produced by the Fazari bros.

The advanced technology used has not prevaricated the old farm know-how, infact all the phases of production still follow criteria and measures which have been consolidated in tradition and perfected in time.

This is how the Extravirgin olive oil is produced by the Fazari bros.; it is distinctive for its characteristic yellow colour with olive green reflexions, for its organoleptic balance, for its decisive taste which is very fruity and for its typical fragrance.

The level of acidity of our extra-virgin olive oil is always very low, because we intervene in the various phases of production at the right time controlling rigorously the entire cycle from cultivation to commercialization.

Olive picking for example, begins with the “mechanical shaking” of the plants and this is always done at the best time of maturation of the drupe, after having controlled the state of health of the plants.

The transformation into oil is completed within 24 hours after picking. This is done in order to maintain the aroma and the fragrance typical of the oil.

The conservation of the product is minutely controlled in an appropriate enviroment using stainless still tanks treated with inert nitrogen that guarantee the chemical and organoleptic stability of the oil in time.

A lane of olive trees on the Fazari Farm

The picking of olives

The modern production lines for the bottling of the oil

< THE COMPANY

The Fazari bros farm has an extension of about 120 hectars –100h. are olive groves and 20 h. are orange orchards. It is situated in the pre-aspromont band of the province of Reggio Calabria in the towns of San Giorgio Morgeto and Cittanova.

< ALTITUDE

The Fiolli estate is 250 mt above sea level.

The San Mauro estate is 550 mt. above sea level.

< TYPES OF OLIVES

Ottobratica, Carolea, Sinopolese and Roggianella.

< PICKING SYSTEM

Hand picked and the use of a mechanical vibrator.

< EXTRACTION SYSTEM

Cold countinous cycle method.

< TYPE OF CULTIVATION

A farm with a system of integrated lots.

< PRODUCTION

The production of oil below 0,5 of acidity (850 tons)

< COMMERCIAL DENOMINATION OF THE PRODUCT

L’Aspromontano (bland varietale di carolea ed ottobratica), l’Ottobratico (monocultivar) e il biologico certificato Terre di San Mauro (blend varietale di carolea, ottobratica, roggianella e sinopolese).