HOW OUR OLIVE OIL IS PRESSED?

We farm all of our Peranzana olives ourselves and bring them to our facility, where we first wash them. Then the olives are pressed in the absence of oxygen to make them into a paste (malaxation). Next, the paste goes to a separator to separate the oil form the vegetable water with a two-phased spinning technique. Finally, coming out from the separator, we get one of the best Extra Virgin Olive Oil in the world with a very low acidity. We have been nominated as one of the best EVOO for two years in a row by Leone d'Oro International Competition awards.

Our Oil Mill has a special partnership with the Faculty of Agronomy at the University of Naples. Where they carefully track the quality of each harvest to ensure we are delivering the highest grade olive oil. To measure the quality of extra virgin olive oil you want to test as low on the acidity chart as possible. According to the International Olive Oil Council, extra virgin olive oil has a free acidity of no more than 0.8 grams per 100 grams. Our last harvest was testing at 0.2% acidity (0.2 grams per 100 grams) at the time of pressing. It’s important to remember the acidity goes up slowly over time. That’s why our fresh press has the most health benefits compared to store bought olive oil that is usually pressed 12-18 month prior to being bought. 

WHAT MAKES US DIFFERENT?

We only use one type of olive known as the Peranzana olive. This makes our EVOO “Monocultivar”, meaning one type of cultivation. Over 2,000 years ago the Roman’s used this region now known as Campania, Italy to produce olive oil for their empire and believed it to be the highest of quality. The Peranzana olive is known for its emphasis on natural health benefits such as, anti-inflammatory, high in antioxidants, heart health and cognitive function. Including maintaining healthy skin, hair and improve longevity. With studies suggesting a reduced risk of certain types of cancer and improved digestive health.

Gilberto, from the little town of Montesarchio, decided to expand the business in the USA and founded Costiera, partnered with Joey and formed Amalfi Coast Products in 2023 to deliver olive oil “farm to table” out of our distribution center located in Tampa, FL. Not only are we providing some of the highest quality olive oil you can buy, but we also bottle them in hand painted ceramic bottles from Vietri, Italy so a piece of Italy is being delivered right to your door.

HOW THE CERAMIC BOTTLES ARE MADE:

SHAPING

SHAPING

To obtain the bottle we proceed with the shaping on the lathe, creating the desired shape by hand. The clay is placed in the center of the lathe which, by turning, allows the potter to shape it. Once the "raw" piece is ready, it is dried slowly in order to free it from the water and make it suitable for the first firing in the oven at a temperature of 1100°, which will allow the clay to become "terracotta" (earthenware).

GLAZING

GLAZING

The next operation is called glazing. The piece of terracotta is soaked in a container containing white lead free enamel diluted with water, and left to dry.

DRYING

DRYING

Following glazing, before final firing, the pieces must be freed of water, and errors in the procedure can cause heavy losses, both in the drying and firing stages.

 

DECORATION

DECORATION

The bottle is decorated by hand with lead-free colors, using special ox hair brushes which, thanks to their characteristic softness, allow you to paint in a delicate but precise way.

BAKING

BAKING

At this point the piece is ready for the second firing in the special kiln for ceramics at a temperature of 940°, the firing time from 0° to 940° is about 9 hours, while the cooling time is almost double.

SALE

READY FOR SALE

Now the piece can be taken out of the kiln and after a careful quality check it is placed on the market for sale.