The purchase and selection of products are inextricably linked with physical organoleptic and chemical controls
ORGANOLEPTIC CONTROL:The oils are evaluated by a team of 3 tasters who evaluate the organoleptic qualities of the oils by selecting only samples without defects.
CHEMICAL CONTROL:All analytical checks provided for in Regulation 2568/1991 and subsequent amendments are carried out in the laboratory. l olive oils are then subjected to rigorous analytical tests*. Our technicians are constantly updating themselves by dealing with external laboratories in search of tests and new methods.
Once selected, the oil is transported to our headquarter.
Valpesana has a modern automated storage facility in order to avoid errors and contamination.
The total storage capacity is over 15 million litres and is divided into 100 steel silos with different sizes ranging from 10 to 500 tonnes. The power of the 4 pumps and the modernity of the control system present in the warehouse allows us to realize the oil movements in a fast and safe way for all our operators. All the oil before being stored is generally filtered* to maintain his chemical and organoleptic characteristics. The filter press of which we are equipped, uses as an adjuvant cellulose and diatoms and allows to filter up to 300 tons of oil per day.
*In the event that the customer requests it, we can also propose various types of unfiltered olive oil
Our decades of experience in the sector give us the opportunity not only to respond to specific requests but also to interpret what will be the most suitable product quality to the customer’s requests.
Once the type of product has been defined, we take care of the delivery. Our company fleet provides us with flexibility in delivery formats and timing.
We also rely on leaders transport sector to ensure capillarity and speed of operations.
