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ORGANIC FARM D’AMICO
In Cisternino in the heart of Valle D'Itria, among the trulli, on a hill about 397 meters above sea level stands the Organic Farm "Il Frantolio di D'Amico Pietro", of ancient family tradition operating in the olive growing sector since 1917. It is currently run directly by D'Amico Pietro (with the collaboration of his sons Antonello and Vitamaria), who took over the management from his father D'Amico Antonio. The farm is cultivated entirely with the method of organic farming, certified by Bioagricert, and covers an area of about 50 hectares, mostly cultivated with olive groves, on which are in production about 6,000 olive trees, with typical varieties of our territory: Ogliarola, Nardò, Cerasola, Fasola, Corna Leucocarpa and two varieties of wild olive trees of our Mediterranean, for the most part secular. The primary and most valuable product of the company is the extra virgin olive oil "Trisole", also certified "qualitatively" by the Guild of Oil Masters. The center of the company is "Il Frantoio" consisting of an ancient structure in trulli, and a modern and avant-garde plant, with a large outdoor yard for the handling of vehicles (loading and unloading).
OUR PROCESSING PLANTS
Inside the plant is divided into:
• central room used to "store" the olives before milling in 250 kg and 500 kg plastic crates, for whose handling (loads and unloads) three forklifts are used;
• three departments dedicated to the processing of olives, better specified later;
• rooms dedicated to oil storage and bottling.
The old part in trulli, located a few meters from the plant, is used for the sale and tasting of products. The extra virgin olive oil Trisole, is produced from olives of secular trees, hand picked from mid-October to mid-December, carefully selected and cold processed. The processing techniques faithfully continue the traditional systems, using modern systems that guarantee a product of remarkable and certified quality to meet the needs of the new consumer.
THE PROCESSING PHASES
he olives are harvested partly by hand and partly by shakers, the olives are placed in plastic crates for transport to the mill, and after the weight, are carefully controlled (quality control) before going to the milling that takes place within 12 hours after harvesting. The olives before going to the pressing, are deramifogliate, through a system called "CLEMENTE", formed by an unloading tank, elevator and deramifogliatore. The processing of olives is done in three separate departments: the first "Press Department" of about 200 square meters (traditional pressure system) consisting of No. 04 presses of 16 of the brand Pieralisi, a grinder with three Pieralisi millstones, two tanks of 600 kg each, a robot for loading and unloading the presses, and No. 01 separator 507 Alfa Laval, with a working capacity of about 500 kg of olives per hour. the second "Continuous Lines Department" in rooms of about 500 square meters, where are mounted No. 02 complete Alfa Laval 716 continuous lines, consisting of No. 02 defoliators, No. 02 washing machines, No. 2 elevators, No. 2 disk crushers, No. 2 gramolas from KG 700, No. 2 four-section gramolas with tanks from KG 500, No. 2 paste pumps, No. 2 decanters 716, No. 4 separators 507 and a continuous oil weigher, with a working capacity of about 24 quintals per hour.
