Now that the olives have been transformed into precious extra virgin olive oil, it needs to be immediately bottled. But this is the problem: after the separation the oil looks cloudy, which is because it still contains the natural residue. This is why generally oil is left to rest.
We leave it for several months in special steel drums at a controlled temperature, leaving it so that the product becomes clear naturally thanks to the force of gravity.
In this new project we have chosen to use only cans, the ideal container for high quality oil. In fact, glass bottles, even green ones, let part of the UV rays pass through, ruining the sensory spectrum and the organoleptic properties of the extra virgin olive oil.