Premio Simpatia 2017 - Abruzzo in Table -

Category:
Today, the theater of the sea in Montesilvano, 2017, the Natural Sympathy Award during the event has won awards for the category of Abruzzopremiazione Abruzzo in Tavola 2

Tuesday 25 July 2017 at the theater of the Montesilvano Sea the Natural awarded Abruzzo in Table for the Premio Simpatia Abruzzo 2017.

The event aims to reward the fact that during the course of the year have helped to advance the culture, sports, journalism, entertainment, and the economy. In recent years the Premio Simpatia joined the Regional Excellence Award Prize Montis Silvani, and Prize Abruzzo in the table. It is for the latter that the Natural along with other realities of Abruzzo has been awarded; This award is in recognition of excellence and wine from Abruzzo.

 

ozio_gallery_nano

The production of our EVO

Category:

From harvest to bottle, all stages of production. Watch the video!

 

Our oil mill has two production lines, one with the traditional workmanship and the other completely modern, mechanical and physical processes (washing, crushing, decanting, centrifugation and filtration) which do not cause any alteration to the quality organoleptic characteristics of the oil.

Upon arrival at the oil mill olives are first weighted and, before proceeding to the stage of oil extraction, are subjected to defoliation and washing.  Pressing methods currently used are two: the traditional one, which results in a discontinuous route and that modern, characteristic of continuous crushers.
The traditional method, which is  gradually disappearing, is based on the use of granite millstones, grindstones that  with their weight, crushes the olives; the modern method uses a knife Mills, with simply shatter quickly a large amount of olives, obtaining a smoother paste and minimizing the harmful contact the olive paste with oxygen; the oxidation of olive paste could alter the organoleptic properties of the oil.


The branches Remover

Using fans and rotary axes, eliminates most of the leaves and branches, which are intended to be processed into fertilizer, the washer instead eliminates soil or other contaminants through the use of drinking water. At this point the olives are ready for subsequent processing stages: crushing, grinding, extraction, storage and filtration that, for millennia, follow an operating logic almost unchanged.

The Pressing

The pressing is the phase during which the olives are crushed until a coarse paste that contains skin (epicarp), pulp (mesocarp) and Hazel (endocarp) which play a draining and facilitate the subsequent separation of the oil from the dough.
Pressing methods currently used are two: the traditional one, which results in a discontinuous route and that modern, characteristic of continuous crushers.
The traditional method, which is gradually disappearing, is based on the use of granite millstones, grindstones with their weight, crushing the olives; the modern method uses a knife Mills, with simply shatter quickly a large amount of olives, obtaining a smoother paste and minimizing the harmful contact the olive paste with oxygen; the oxidation of olive paste could alter the organoleptic properties of the oil.

The Kneading

The kneading is a slow and continuous mixing of olive paste inside a machine called Garland. This is a critical step and delicate as it allows to break oil cells and gather the droplets of oil’s  must larger drops that will be easier to remove in the next phase. The kneading is done today in stainless steel airtight in order to control the amount of oxygen that comes in contact with the dough.
During the kneading phase, which lasts about 30 minutes, the temperature of the dough must not exceed 27 degrees centigrade in order to preserve the organoleptic characteristics and properties of the oil.

The Extraction

The extraction is the heart of the manufacturing process: the paste obtained from previous phases will proceed to the separation of the three components: sansa, vegetation water and oily can be intermittent or continuous.
The most frequently used methods continue today, get the separation of the oil from the solid part not through pressure but basing them on other physical principles. The most common extraction system, that by centrifugation, exploits the different specific weight of individual components. The dough from the mixer is fed into a large centrifuge or decanter that using high speed separates the pomace from the oily must.

Then you go to the extraction by vertical separator that manages to separate the water from the oil.

After you complete these steps, you always get a perfectly edible oil, but murky because it has suspended mucilage, air bubbles, fragments of pulp and water residue. It is therefore necessary to a settling period so that all foreign substances accumulating on the bottom (sludge) or you can shorten the time by filtration through filter systems of varying types and composition.

The production of our vegetables

Category:

Cariofini, Clods of garlic from Sulmona, tomato sauce and various vegetables.

Watch the video to see the production of our products!

 

 

 

Tomato puree

The preparation, processing and packaging  appear within 1-2 days from harvest of tomatoes, without adding or thickeners or dyes. Depending on the final product that you intend to attract, production processes and raw materials are subject to change. Generally Natural after making a selection in the choice of product that must be healthy and mature to perfection (characteristics that determine the flavor and acidity), proceed immediately .

In Oil vegetables

Natural’s in oil vegetables has a great variety of products. They all start with an accurate selection of the raw materials, worked with simple and traditional procedures.

Our production has 15 different kinds of in oil vegetables, that, as all our products are genuine and preserved only in EVO. in the video you can see the production of our artichoke, garlic sprouts  from Sulmona,  and Mediterranean pesto.

 

 

Natural uses cookie for a better experience. If you don't leave this site you will accept therms and coockies condition .