THE OLIVE GROWING

In our land, we work in an environmentally friendly and nature, with care and passion, in the balance between the needs of the olive trees and the potential of the land, to produce high quality extra virgin olive oil.

The Cultivar

The characteristics and properties conferred by the cultivar (quality of olive trees) in an extra virgin olive oil, may vary greatly depending on the structure of the territory, the climate and soil characteristics in which they are grown. In our olive groves, the cultivar choice was made from the very beginning with care and attention, aimed to produce extra virgin olive oil quality. The age-old Canino and Moraiolo and younger Frantoio, Maurino and Leccino are our cultivars giving to Tamia a unique typicality in its rich taste and in its sensory, nutritional and analytical characteristics.

  1. 1
    Canino
  2. 2
    Moraiolo
  3. 3
    Frantoio

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  4. 4
    Maurino
  5. 5
    Leccino

The plants, the land and the harvest

During the months in which our olive trees rest, the soil is naturally allowed to grass over. When the vegetative phase begins again, the weeds are cut so as to prevent them from taking water and nutrition away from the olive trees.
Fertilization only takes place with the use of strictly organic products. Pruning is performed by expert hands that remove unneeded branches and that train the plant, allowing plenty of light and air to reach the fronds, so as to provide the olive tree with the best possible conditions for producing nice, healthy olives.
Harvesting takes place during the phenological phase of superficial veraison of the epicarp, i.e. when the surface color of the olives begins to change from green to purple, so as to ensure the right degree of oil content, a high amount of polyphenols and marked organoleptic properties. The olives are hand-picked, so as to keep the drupe and the branches intact, with the help of mechanical combs that help the fruit fall into the nets spread out on the grass. The olives are carefully collected from the nets in order to be placed in small boxes with holes, which allow the fruit to be aired and ensure that the olives on the bottom are not squashed. We thus prevent heating phenomena from occurring and prevent the inner tissues of squashed fruits from being exposed to oxygen: this would accelerate the hydrolytic and oxidation processes that would alter their quality, preventing our production from attaining the degrees of excellence that we guarantee.

The production

Within six hours from harvesting, the olives are already in our ultramodern oil mill where they are de-leafed, washed and then cold pressed in a continuous cycle, according to the most recent extraction two-phase techniques, optimizing kneading times and temperatures to the full advantage of the final quality of the oil obtained.to.

The plants, the land and the harvest

The extraction process takes place without the addition of water, making it possible for the oil to withhold a high amount of polyphenols: the result is a fruitier, bitterer and more pungent oil, with a more aromatic taste and a decidedly broader array of sensorial perceptions.
The oil thus produced is then mechanically filtered in order to eliminate any impurities and then preserved in stainless steel barrels with a capacity of no more than three hundred liters, so as not to stress the oil sitting in the lower part by the pressure of the oil itself. The oil is protected from light and kept at a controlled temperature of between 14° and 18°C: ideal conditions for preservation and for keeping the organoleptic and nutritional properties of the oil intact.
The oil is then bottled, labelled and boxed, ready for despatch, in carefully designed formats and packages (small-sized bottles, dark green glass, anti-adulteration lids, protective linings, see Preservation), in order to make sure the oil is correctly preserved right up to your table.


Organic Agriculture

The Tamìa Organic Extra Virgin Olive Oil is made in accordance with olive-growing techniques and methods that never use pesticides, synthetic chemical substances or genetically modified organisms (GMO) in any of their phases. We only use natural and organic systems, in full respect of the environment and of people’s health, also guaranteeing that the process for transforming the olives into extra-virgin olive oil takes place separately from that for olives coming from conventional olive-farming, thus preventing it from coming into contact with products or working residues that do not derive from organic olive-farming. The Tamìa Organic Extra Virgin Olive Oils are certified BIOAGRICERT, under the company code IT BIO 007 BAC 127303, a control body recognized by the Ministry of Food, Agriculture and Forests (MiPAAF), on a par with and internationally accredited by the main certifying institutes.

TUSCIA PDO -Tuscia Protected Designation of Origin

For at least twenty years, in our farm we are practiced techniques and methods of cultivation and processing of the product in order to obtain a quality, healthy and natural extra virgin olive oil.
The PDO TUSCIA – Tuscia Protected Designation of Origin attributes the origin of the area known as Tuscia to its extra-virgin olive oil, which has qualities – as recognized by the European Union – derived from the particular geographical environment in which the olive-trees grow, as well as from the methods by which the extra-virgin olive oil is made and preserved. The Tamìa Tuscia PDO Extra Virgin Olive Oil is made observing the strict rules of cultivation and production established by the Tuscia PDO Production Procedural Guidelines and adherence to such rules is ensured by
the Ministry of Agriculture, Foods and Forests (MiPAAF) through severe tests conducted by the Chamber of Commerce of the Province of Viterbo.