L'oro colato di mommio castello (the pure
gold of mommio castello) is obtained from olives of
the following varieties: Frantoio, Moraiolo,
Leccino and Maurino.
The different sort of olive tree do not ripen at
the same time. The harvest is therefore regulated
considering the characteristics of every single
The quality of the oil changes considerably in
relation of the different stage of ripening, when
the harvesting take place. The maximum quantity of
oil is obtained when the "drupe" are very
For the production of l'oro colato di mommio
castello, even if we must give up to a greater
quantity of oil, we preferer to anticipate the
harvest, both because the olives that remain for a
long time on the tree can be damaged by the
atmospheric agents, and even more because the
intensity of the yielded scent, the equilibrium of
the flavour and the freshness, are better.
The harvest of the olives, is done by
"brucatura" (picking by hand), or by "pettinatura"
(combing), which is done by passing beetwen the
branches a pneumatic comb, causeing the detachement
Olives that fall down spontaneously from trees
will never be used to produce l'oro colato di
mommio castello .
elimination from olives
The selection of
Within maximum 8 hours from the harvest, the
olives are delivered to the oil grinder. This much
before any fermentation process may start.
The farm Azienda Agricola Del Borgo is
operating with a modern continuous cycle olives
grinder with the capacity of 50 Kg/h. This
rigorously at cold.
Is here that the noble destiny of our olives is
completed, is here that they offer their generous
treasure, l'oro colato di mommio
It is a delicate procedure to extract the juice
from the olives. This needs experience, appropriate
equipments and and most scrupulous hygiene.
L'oro colato di mommio castello, is then
filtered through thick sheets of cellulose,
acquiring a beautiful aspect limpid and
Some oil producers prefer to leave the
oil-"must", i.e. in the condition in which is after
grinding and decantering. Our experience has been
teaching us instead, that it is better to eliminate
those impurities which in short time may alter the
acid-organoletic equilibrium, which is the pecurial
characteristic of best oils.
The grinding of
As soon as made, the oil is "new", with the
peculiar taste known as "pizzicorino", the flavour
is fragrant and determined. In the following months
the flavour sweeten and will loose intensity.
Preservation of oil take place in dry, aired and
dark cellars. The oil is stocked in stainless steel
containers of and kept at constant temperature of
The process above briefly described is what
gives as result l'oro colato di mommio
Commercially and on the label, it is generically
defined as extravergine olive oil, this
because the law establishes that in this category
have to be classified all olive oils with acidity
lower then 1%.
L'oro colato di mommio castello has
record values of much lower acidity. Just to
mention the last two harvest, values were the
- harvesting 1997
- harvesting 1998
- harvesting 1999
- harvesting 2000
- harvesting 2001