Oleificio Serafini Osvaldo
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About Us

Our olive oil business was founded in 1990 by Osvaldo Serafini, in the green and sunny hills of Palmoli along the Trigno valley in the southern part of Abruzzo.
Oleificio Serafini produces excellent quality extra virgin olive oil that is healthy and light, obtained from selected olives harvested at the perfect stage of ripeness, belonging to the Gentile di Chieti, Nebbio, Leccino and Olivastro Frentano varieties.

Gentile di Chieti is the predominant cultivar, covering over 70% of our olive growing territory; it is a rather vigorous plant with the habit of spreading. The oil yield is not very high, only averaging in fact around 14-16%, but it is of very good quality. It is also a plant that has a good resistance to cold and common olive parasites.
Extracting oil from the olives

The oil is obtained solely by mechanical means, the olives are cold-pressed with modern machinery on a continuous cycle under the supervision of qualified staff who follow all stages of the process until the final product is obtained.
The olives are carefully harvested, paying particular attention to ripeness and quickly transported to the mill to begin the processing that is performed using modern extraction techniques to guarantee that the organoleptic characteristics of the fruit are maintained. Once they arrive at the company and are put into crates, each olive batch is carefully weighed and a card filled out. The card will follow that particular batch of olives as it is processed until the oil is extracted.

The first phase of the production process cleans the olives and removes the leaves using machines which have an air system to remove the leaves and a tank with circulating water for washing the olives. This operation removes not only the leaves and other vegetable debris; it also removes dust, dirt, stones and any other foreign objects that may have fallen into the olives while they were being harvested. This improves the quality of the olives and the subsequent oil.
The next step involves crushing the olives which is done with a stone mill. This breaks down the cells in the olive pulp, causing the oil to be released. Stone mills are known for crushing the olives without excess mechanical stress, limiting the formation of emulsions and the danger of metallic pollution.
The resulting paste is then moved on to the mixing stage which is done in large semi-cylindrical stainless steel tanks that have a system of blades which slowly and continuously mix the paste. This is a crucial stage since its purpose is to increase the percentage of "free" oil, encouraging the drops of oil to come together into larger drops so that they can be separated during the water stage.
After the mixing stage, the centrifugal extraction is begun. This is done inside the decanter where the separation of the liquid and solid phases is begun, taking advantage of the differences in the specific weights of the immiscible liquids and the solid material using centrifugal force (3500 rpm).

The oily must that comes out of the decanter is pumped into a vertical spindle centrifugal separator that completes the process of separating the oil from the water.