{"id":9546,"date":"2021-01-11T19:11:40","date_gmt":"2021-01-11T18:11:40","guid":{"rendered":"https:\/\/fattoriarovello.it\/azienda\/"},"modified":"2023-07-22T18:39:40","modified_gmt":"2023-07-22T17:39:40","slug":"farm","status":"publish","type":"page","link":"https:\/\/fattoriarovello.it\/en\/farm\/","title":{"rendered":"Farm"},"content":{"rendered":"\t\t
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Farm<\/span><\/div>

Fattoria Rovello<\/span><\/h3><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\tWe have always believed that quality control is a must and has it\u2019s rewards, even in a reality of exaggerated consumerism, which often confuses the priorities and benefits of living healthily.\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Products<\/span><\/h3><\/div>
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Cultivar<\/span><\/h3><\/div>
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Educational farm<\/span><\/h3><\/div>
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Organic Extravirgin Olive Oil<\/span><\/h3><\/div>
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\n\n

\n About Us<\/span>\n\n \n <\/h4>\n\n

\n Organic cultivation<\/span>\n\n \n <\/h4>\n\n

\n Production Processes<\/span>\n\n \n <\/h4>\n\n <\/div>\n\n
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Fattoria Rovello<\/strong> is a family-run farm<\/strong>, initially created by my mother, Maria Lucchese, in collaboration with my father Fernando Longo, who, wanting to continue in the business of direct farmers of my grandparents, Paolo and Nunzia Longo. Started in the 70s our company is located in one of our, centuries-old olive trees, orchards.
Our entire family has been involved in the business improvement, and, the creation of the \"short chain\" production and marketing of our products directly to the consumer.<\/p>

For over 10<\/span> years all our Orchards have<\/span> been certified O<\/span>rganic. Our marketing, sales, and delivery system has created a strong, personal relationship with our Clients. They receive first rate products they have come to trust at a competitive price and we are assured a yearly sales of our production.<\/span><\/p> <\/div>\n\n

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Nella gestione del terreno di coltivazione dei nostri uliveti<\/strong>, soprattutto negli ultimi 50 anni, siamo
andati sempre \u201ccontro tendenza\u201d. Abbiamo continuato a concimare con letame i nostri uliveti<\/strong> e a non irrorare i nostri alberi con veleni e sostanze tossiche per gli animali.<\/p>

Nei primi anni del 2000,\u00a0 abbiamo ottenuto la Certificazione di Produzione Biologica<\/strong> con l'azienda Suolo e Salute.<\/p>

La gestione degli alberi e del prodotto \u00e8 fatta per ottenere una altissima qualit\u00e0 del nostro olio extra vergine<\/strong>: tutti gli anni effettuiamo la potatura leggera degli ulivi in modo che il frutto abbia una maturazione omogenea, l\u2019arieggiamento delle fronde degli ulivi, inoltre, previene la formazione delle condizioni per molte patologie della pianta. La mosca olearia la preveniamo con i metodi empirici del bisnonno, con prodotti naturali e consentiti dall\u2019agricoltura biologica.<\/p> <\/div>\n\n

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Per ottenere un olio extra vergine biologico eccezionale l\u2019ottima coltivazione, va abbinata a procedimenti di raccolta, trasporto, molitura e conservazione del prodotto in condizioni ideali.<\/p>

La nostra raccolta<\/strong> inizia quando l\u2019oliva \u00e8 \u201cinvaiata\u201d, il momento in cui l\u2019oliva si presenta per una met\u00e0 nera e una met\u00e0 ancora verde, ideale per ottenere un olio extra vergine con caratteristiche organolettiche ottime e una bassissima acidit\u00e0.<\/p>

Viene effettuata con rastrelli, facendo cadere le olive su dei panni posti sotto l\u2019albero, raccolte e depositate in cassoni forati per l\u2019arieggiamento dell\u2019oliva ed evitare l\u2019ossidazione. La molitura avviene entro le 24 ore successive, evitando aumento di acidit\u00e0 nell\u2019olio.<\/p>

Prima della molitura, vengono eliminate tutte le foglie e vengono lavate le olive per eliminare eventuali impurit\u00e0 o terra. La lavorazione della pasta di olive, dopo la frangitura, avviene ad una temperatura inferiore a 27 gradi<\/strong>, consentendo a tutte le importanti propriet\u00e0 organolettiche di restare nell\u2019olio extra vergine di oliva.<\/p>

Conserviamo il nostro olio extravergine di oliva solo contenitori in acciaio, depositati in luoghi dove la temperatura sia costante tra i 10-17 gradi, per evitare qualsiasi alterazione del prodotto.<\/p> <\/div>\n\n <\/div>\n\n <\/div>\n \t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Azienda Agricola<\/h3>
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Our Team<\/span><\/h3><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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