Behind every bottle of Boniviri oil there is a carefully managed supply chain, made up of small producers, careful harvesting, and processing methods designed to produce a high-quality extra virgin olive oil.
Here is, step by step, how our oil is made.
1. The Harvest
It all begins between September and November, when the olives reach the right level of ripeness.
Boniviri producers harvest the olives by hand or with the help of mechanical shakers, and the harvest usually takes place before full ripeness: this allows for an oil richer in polyphenols and more stable over time.
2. Transport and Milling
The olives are taken to the mill within a few hours of harvesting — an essential step to preserve freshness and quality. Milling is done cold, at a temperature below 27°C, to keep aromas, flavor, and nutritional properties intact. From this comes a raw oil, fragrant and dense, which begins to take on its identity.
3. Filtration and Analysis
The freshly extracted oil is filtered to remove any water or olive pulp residues, ensuring its stability and longevity. Each batch is then analyzed in the laboratory to check chemical and sensory parameters — such as acidity and polyphenol content. Only oils that meet Boniviri’s quality standards enter the final selection.
4. Resting
Before bottling, the oil is left to rest in stainless steel tanks, in a controlled environment and away from light. During this period, it naturally stabilizes, reaching balance and clarity.
5. Bottling and Traceability
Once ready, the oil is bottled in small batches, each tracked with reference to the producer and the mill of origin.
6. From the Land to the Table
Boniviri oil is the result of the coordinated work of farmers, technicians, and millers who share a sustainable and rigorous approach. The goal is simple: to bring to the table an extra virgin olive oil that is good, stable, and traceable, which honors those who produce it and the land it comes from.
New Oil or “Old” Oil?
When the new oil arrives, curiosity is high — but it’s important to remember that oil from the previous harvest, if stored properly, perfectly maintains its qualities. A well-made extra virgin olive oil remains excellent even after many months thanks to its high polyphenol content and careful storage.
For this reason, many choose to use oil from the previous olive harvest in everyday dishes — for cooking, dressing, frying — and reserve the new oil for raw dressings, where its intense aromas and the typical green and spicy notes of freshly milled extra virgin olive oil can be best appreciated.
Two different moments, same value: good oil in every season.
