From the field to the fork
What happens to an olive from when it’s harvested from the tree until it reaches the table? What about a lupin bean? What is the difference between a green olive and a black olive? How is one cultivar different from another? At Madama Oliva we process each product transparently. We’ll tell you about each step of preparation, from harvest to the shelves of your favourite store.
Let’s take a look together.
Green olives
Green olives arrive at the company 2 days after harvest. From here, there are at least 9 steps before packaging. Even once packaged, the checks and analyses continue so that we can be sure that only the best green olives reach your table.
from the field by hand
- Division for Calibre - Barrel FILLING
Chemical DEAMARIZATION
within two days of harvesting
for multi-residual and morphological analysis
with quarterly control of the raw material
and consistency
and OPTICAL SCANNING for colour and defects
tank for 72 hours
every 12 hours
physical, and morphological parameters of the product
of manual selection
technical values of packaging
and metal detection. Pasteurisation if required.
and CARTONING
check for shape and taste
in a refrigerated warehouse
Lupin beans
The focus begins with the lupin seeds, from which we choose the best Italian quality. After an initial selection directly in the field, the product is sent to the company. This is where a long process beings, with careful checks at each stage to preserve the sensory and taste characteristics as much as possible.
and division by size
of 25 kg bags
to Madama Oliva
check
and morphological analysis
of the raw material
final processing
in water for 24 hours
for 25 minutes at 95°C
tanks with water
with pH and acidity checks
in the final wash
of the chemical, physical, and morphological parameters
before packaging
values of packaging
expiry date, and metal detection
AND CARTONING
product and check for shape and taste of the batch
in a refrigerated warehouse
for shipment
to the customer
of the product for sale
