The Making of Our Olive Oil
CHIUSANO SAN DOMENICO
The De Marco Family has produced high quality Extra Virgin Olive Oil for over 80 years. The excellence of this product is the pride of this southern Italian town.
Surrounded by nature, the territory offers the best natural products prepared by following ancient traditions. The olives cultivated by local growers are harvested by hand and brought directly to the mill for the working process.
The washing phase is important for the removal of impurities. Once the olives are washed, they are separated from the leaves on a “grill” called Defogliatore.
In the old-fashioned method, two or three big stones pressed the olives to obtain a hard mush called “olive paste.” Today, modern, state-of-the-art equipment allows to make a vastly superior and healthier product.
The last part of the olive oil process is to separate the solid part of the mush from the liquid oil. The first oil obtained is a raw oil called “sansa oil” which is separated through the last step of the process, from the pure oil, which can finally be called Extra Virgin Olive Oil.
This is the only way we make it!
The De Marco Family is proud to offer this unique product to educated consumers in Europe and in North America.