LE MORTINETE AGRICULTURAL COMPANY

LE MORTINETE AGRICULTURAL COMPANY
By Lorenzo Berti
Among the Tuscan extra virgin olive oils and in particular in the province of Florence in Impruneta we find the Tuscan extra virgin olive oil of the AZIENDA AGRICOLA LE MORTINETE by Lorenzo Berti with the production of monovarietal and blended extra virgin olive oil
The Le Mortinete farm is located at km 9 of the Via Chiantigiana which connects Florence with Siena through the Chianti hills and belongs to the Bagioni-Berti family. The property was purchased by grandfather Bruno in 1960 for his daughter Deanna and is now managed by his grandchildren and in particular by Lorenzo Berti, 22 years old, who has rented the entire agricultural part on a long-term basis, with a total surface area equal to 71 hectares of which approximately 12 are cultivated with olive trees. Lorenzo Berti has recently acquired the IAP (professional agricultural entrepreneur) qualification necessary for agritourism and agricultural activities, and is participating in three tenders:
- one supply chain for 7 new hectares of intensive olive grove plus purchase of new machinery
- the second of the Tuscan PSR for young farmers aimed at thickening existing olive groves plus purchasing other machinery
- the third to start the precision agriculture project
The property consists of a main villa and four farmhouses and is dedicated exclusively to the production of high quality oil with approximately 2000 plants.
OUR MISSION
It is our desire to contribute to the joy and health of people through good food, in particular by producing healthy, sustainable and genuine oil. To this end, we carefully take care of the Tuscan cultivars present on the farm and take care of the new harvesting and pressing techniques, celebrating the authenticity and quality of our production.
1 - Collection
The harvesting in our lands takes place mainly with small electric olive harvesters or, sometimes, by hand in the lower part of the plant so as not to ruin the drupe and therefore the quality of the oil itself. The olives that have reached the right ripeness are dropped onto nets spread on the ground so as to be collected and placed in polyethylene containers and typically slotted to allow complete aeration of the olives, always protecting quality. Olives found on the ground are not harvested as they could damage the quality of the oil.
2 - Washing
Once the olives are placed in the containers, they are taken to the oil mill within 24 hours where, after being weighed, the processing phase begins. The olives, via a conveyor belt, pass through a defoliator which eliminates leaves and twigs, and then proceeds into the washing tank where they are washed with clean water, changing it frequently.
3 - Crushing
It is the first phase of oil extraction. Positioned on a belt, the olives, together with the stone, are "shredded" and "crushed" so as to form a paste with the mechanical discs that rotate continuously, without causing friction and heating, thus avoiding oxidation mechanisms, using the best machinery cold extraction (mori-TEM). Here begins the delicate natural chemical process that leads to the transformation of the natural fat of the drupe into oil.
4 - Kneading
Once the paste has been obtained, kneading takes place using an endless screw (mechanical arms, helical blades) which works the paste continuously and slowly so as to break the oil-water emulsions, separating the micro-drops of oil present which go to form larger oil drops, floating on the water due to their density.
Everything takes place in vertical watertight tanks to protect oxidation and keeping the temperature between 20-25 degrees.
5 – Two-phase centrifuge
Also called "decanter", it is the phase in which the vegetation water is separated from the oil from the paste, thanks to high-speed rotation.
6 - Filtration
The oil that comes out of the centrifuge is a product still in its raw state, containing solid residues in suspension and has a slightly cloudy appearance. Oil filtration is therefore a manufacturing process that involves the removal of these residues (stone, peel and small water droplets), as the particles remaining inside the oil could compromise its flavor and integrity, forming a deposit at the bottom (sludge) and aging prematurely.
7 - Storage and bottling
The last processing phase, which is very important, involves the storage of the oil in particular tanks with the task of protecting it from oxygen, so as not to compromise and prolong the shelf life of the oil.
Today technology allows, with new tools, to protect extra virgin olive oil from oxygen, an element that causes the oil to lose its chemical and organoleptic characteristics in the event of oxidation. Light, air temperature and oxygen can be controlled without difficulty.
- Temperature
The oil must maintain a temperature between 10° and 20°. Lower temperatures, which lead to crystallization, or higher temperatures could negatively impact the antioxidant properties of polyphenols and tocopherols, or the organoleptic properties of the oil.
- Light
Light, or electromagnetic radiation, can alter the composition of the oil, causing it to lose its nutritional qualities, triggering the oxidative process. Shorter wave light radiation has negative effects.
- Air and oxygen
Contact with air develops a series of oxidative reactions in the oil which deteriorate the chemical composition and organoleptic qualities, causing rancidity. The only gases, nitrogen and argon, do not react with the product, remove oxygen and can be used in the transformation, filtration, conservation and packaging phases of the oil.
For this reason, our company Le Mortinete has chosen to store and package its oil in an oil mill where it is stored in a private stainless steel tank under nitrogen at a controlled temperature.
This allows the oil to be preserved in an optimal way and to be able to "tap" it and bottle it at any time of the year with the same qualities, aroma and properties of freshly harvested oil.
The oil is therefore packaged only in small bottles or bag in boxes, to protect the precious product from oxidizing agents, allowing an intense and fresh taste to be maintained right up to the table.
THE DISTINCTIVE CHARACTERISTICS OF OUR OIL
The quality oil from our hills has some distinctive characteristics that make it a unique product in terms of taste and health. Typical Tuscan cultivars are found on our property, such as Frantoio, Moraiolo, Rosselino, Madonna dell'Impruneta and Pendolino, which are managed in a traditional way, with annual pruning in polyconic vases and hand harvesting with fellers. nets and boxes. The land is clayey, typical of the Impruneta area, and not particularly fertile. These characteristics, by reducing the development and vigor of the plants, force them to produce a production that is not abundant but certainly of greater value. The characteristic fruity, bitter and spicy notes are combined with a high percentage of oleic acid and a large quantity of polyphenols, vitamin E and oleocanthal, nutrients that have a high antioxidant and anti-inflammatory effect, making this oil a true nutraceutical product, an elixir of life. From an organoleptic point of view, our oil pairs perfectly with sweet-tasting foods (for example tomatoes, courgettes, white beans). To enhance the nutraceutical qualities of our oil, we recommend consuming a spoonful on an empty stomach before breakfast.
OUR PRODUCTS
We produce and bottle three lines of oil all characterized by the same high quality, care and attention to make them unique tasting experiences:
- “Mixed” extra virgin oil, produced with olives coming exclusively from our plants
- “Monocultivar” extra virgin oil, produced with olives coming exclusively from our plants and characterized by high polyphenol content and exceptional nutraceutical characteristics; moraiolo, mill, mother mignola.