The production process

The unique production process of San Mauro olive oil combines respect for nature, traditional small-scale craftsmanship and modern technology. San Mauro olives are picked by hand. The daily harvest is taken immediately to the press, where the olives are cold-pressed within 24 hours of being harvested. The continuous system in which grinding and pressing forms one process is used. This ensures that the olive mass comes into less contact with oxygen, thus reducing the risk of oxidation.

After each pressing, a sample is taken. The olive oil is assessed for flavour and tested for acidity, peroxides and polyphenols. As a norm, an acidity level of 0.2%, a peroxide level of 4 mEqO and 200 mg polyphenols is applied to San Mauro.

Olive oil fresh from the press is delicious and full of flavour and fragrance. The San Mauro production process aims to retain the good characteristics of olive oil, keeping its flavour, fragrance and beneficial effects intact. No pesticides are used in the production of San Mauro and organic products are used for fertilisation.

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