In our land, we work in respect of the environment and nature, with care and passion, in balance between the needs of the olive trees and the potential of the soil, to produce extra virgin olive oil of the highest quality.
Plants, soil and harvesting
During the months of rest of the olive trees, the soil is left to a spontaneous grassing. At the resumption of the vegetative phase we proceed to shredding to prevent weeds from taking away water and nutritional resources from the olive trees. The fertilization takes place exclusively with strictly organic products. The pruning is entrusted to expert hands that remove excess branches and shape the plant leaving plenty of air and light at the branches, so as to create the ideal conditions for the olive tree to produce beautiful and healthy olives. Harvesting takes place during the phenological stage of superficial veraison of the epicarp, that is when the color of the surface of the olives begins to change from green to purple, to ensure the right point of inolition, a high content of polyphenols and strong organoleptic properties.
It takes place by “hand grazing”, to preserve the integrity of the drupes and branches, with the help of mechanical combs, which facilitate the fall of the fruit on the nets lying on the grass. The olives are carefully collected from the nets to be placed in small boxes specially perforated, to allow ventilation of the fruit and avoid crushing the olives on the bottom. In doing so, we prevent the onset of heating phenomena and that the internal tissues of the crushed fruit are exposed to the action of oxygen, inducing an acceleration of hydrolytic and oxidative processes that would alter the quality, preventing our production to reach the levels of excellence that we guarantee.
The characteristics and properties conferred by the cultivars (quality of olive trees) to an extra virgin olive oil, can vary greatly depending on the structure of the land, the climate and the characteristics of the land where they are grown. In our olive groves, the choice of cultivars has been made from the beginning with care and attention, aimed at the quality of the extra virgin olive oil to be produced. The secular plants of Canino and Moraiolo and the younger Frantoio, Maurino and Leccino are our cultivars and give Tamìa a unique typicality in its rich taste and in its organoleptic, analytical and nutritional characteristics.
In mill within 6 hours
Within six hours of harvesting, the olives are already in the modern oil mill, where they are defoliated, washed and then cold pressed, in a continuous cycle, according to the most modern two-stage extraction procedure and optimizing time and temperature of gramolazione to the benefit of the final quality of the oil obtained.
The Mining Process
The extraction process takes place without the addition of water, allowing to retain in the oil a high quantity of polyphenols and to be more fruity, more bitter and spicy, more aromatic, with a picture of sensory perceptions certainly wider. The oil produced in this way, is mechanically filtered to eliminate any impurities present and stored in stainless steel barrels with a capacity not exceeding three quintals, so as not to stress the oil contained in the lower part from its own pressure, protected from light and at a controlled temperature between 14° and 18° degrees, in ideal conditions for a perfect preservation and to maintain its organoleptic and nutritional properties for a long time. It is then bottled, labelled and canned, ready for shipping, in carefully studied formats and packaging (small bottles, dark coloured glass, anti-sophisticated cap, protective coatings, see conservation) to guarantee the correct preservation of the oil up to your table.
Tamìa Organic extra virgin olive oil is obtained according to cultivation techniques and methods that exclude the use of pesticides, synthetic chemicals and genetically modified organisms (GMOs) at every stage. We use only natural or organic systems, respecting the environment and the health of the person, also ensuring that the process of transformation of olives into extra virgin olive oil occurs separately from that of olives from conventional agriculture, avoiding any mixing with products or processing residues that are not derived from organic farming.
D.O.P. of Tuscia
For at least twenty years, in our company are practiced techniques and methods of cultivation and processing of the product to obtain a quality, healthy and natural Extra Virgin Olive Oil. The Protected Designation of Origin Tuscia – D.O.P. TUSCIA attributes to the extra virgin olive oil the origin of the area called Tuscia, whose qualities, recognized by the European Union, are due to the particular geographical environment in which the olive trees are grown and the methodology with which the extra virgin olive oil is produced and preserved. Tamìa DOP Tuscia extra virgin olive oil is obtained by respecting the strict rules of cultivation and production established by the DOP Tuscia Production Regulations and compliance with these rules is guaranteed by the Ministry of Agriculture, Food and Forestry (MiPAAF) through strict controls carried out by the Chamber of Commerce of the Province of Viterbo.