OLEIFICIO VITTORIO CANDELORO DI ALFIA E CLAUDIO CANDELORO
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Company Introduction
A HISTORY OF TASTE AND TRADITION SINCE 1900&＃39;s...The old "FRANTOIO VITTORIO CANDELORO" lays through the enchanting hills of Loreto Aprutino, a small town in Pescara province, 20km far from the Adriatic coast.Our family has more than a hundred years experience in the production of best quality Extra-Virgin Olive Oil. The "olive-milling master" Luciano Candeloro started this activity in the early twentieth century and then it was proudly inherited by his descendants: first, his son Vittorio Candeloro, and finally his grandchild Claudio.Claudio is currently running the olive-mill; he has more than forty years of experience in his field, working year after year to get a "state of the art" Extra-Virgin Olive Oil, obtaining also the recognition of the PDO-Aprutino Pescarese (OJ 20.8.1998, n. 193), a mark of quality that protects the consumer (Regulation EEC 2081/92 of the European Community).At the beginning, the Extra-Virgin Olive Oil production was based on old methods, which exploited muscular strength of men and animals, since there was no electricity yet. Olives were unloaded in the mill by hands and then they were grinded.The millstone you see in the picture had three granite wheels similar to the current, but smaller. Once the oil paste was made, it was spread into double "filter-diaphragms" witch were threaded, in succession, under a lathe.Oil and vegetable water were extracted after the pressing. At this stage two well-coordinated people had to operate the pump simultaneously. The press stage was very slow to allow to all liquids to split out and the olive-husk to get hard. It was possible to separate oil from mixture only after a couple of hours. Until the introduction of the modern centrifugal separator, the separation was almost natural, as it used the physic principle of different specific weights in liquids.This old work process, which dates back to the Romans and Greeks, was kept until 1950, when electricity was brought in our area.In 1954 my grandfather Vittorio set up a modern olive-mill using "Camplone" machines, a leader company for that period. Recently we updated our olive mill and we introduced several machines, such as: an automatic elevator of olives, a machine for washing and separate olives from leaves, a dispenser for oil paste, some presses moved by hydraulic pump and a centrifugal separator.OUR PRODUCTOur Extra-Virgin Olive Oil is produced from olive trees called "Dritta" and "Leccino", olive trees that are typical in our area. The harvest starts from early October until the last days of November, according to the right degree of ripeness of the olives. Once olives have been harvested, we start the milling process not later than 24 hours, in order to avoid the fermentation and decomposition processes, which could affect acidity and olive oil flavor. Moreover this method allows us to get a degree of acidity (% oleic acid) well below the reference values for the Extra-Virgin Olive Oil.At the end of the transformation process, oil is stocked in stainless steel tanks which are decanted about every three months, in order to remove the dregs.Therefore, the Extra-Virgin Olive Oil clears naturally, for that reason you can find dreg tracks left at the bottom of our bottles, this is a guarantee of quality.Our location, the clayey soil, the use of traditional techniques combined to modern machines, they all give our Extra-Virgin Olive Oil an intense green color with golden reflexes and an intense flavor, great for all dishes. But what makes our Extra-Virgin Olive Oil so special is the love and the passion we show for generations in its production."VITTORIO CANDELORO" Extra-Virgin Olive Oil is available in:Shape QuantityGlass bottle 250 mlGlass bottle 500 mlGlass bottle 750 mlTin 2 lTin 5 lGlass jar 5 lCONTACTS Claudio Candelorowww.oleificiocandeloro.itPhone Number: +39 085 8291488Fax Number: +39 085 8291488Cellphone: +39 328 5754962C.da Galliano, 5 65014
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Company Product
- 100 % Italian Extra-Virgin Olive OilTypical products in extra-virgin olive oil