WHO WE ARE
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Memmola: oils and wines
since four generationsOil and wine culture is traditionally deep-rooted in the mind of Memmola family. This family works already from four generations taking care of olive groves and vineyards with the same love of the past and uses the most advanced technics to harvest and convert olives.
THE HISTORY
Memmola's experience in convertion of olive into colours, odours and tastes of Apulia, come from the great grandfather Francesco who at the end of 1800 began his career as an olive and vine-groover. In 1919 Francesco's son Giovanni devoted all his knowledge to olive and vine growing. In 1952 Francesco took over the management of the farm. He gave a great impetus trade of his extra vergine oils and in 1967 began also to vivify and market his wine. In 1992 Francesco's sons Giovanni, Carlo and Cosimo have built a new factory and have bugun bottling their oil with a particular care about the quality and the new requirements and tastes of consumers.
OLIVE OIL PRODUCTION PROCESS
Brothers Memmola extract "Green Gold" with particular dedication. They use modern equipments that try to preserve all the organoleptic peculiarities, the antioxidant substances "tocopherols and polyphenolis" and the monounsaturated acids; these modern equipments try also to increase the value, aroma and deliciousness of the tipical products of "Mediterranean diet", very know all over the world.
In autumn begins the harvest, when olives are beginning to turn dark coloured, according to "stripping" method, that is stripping off olives directly to soften the falling of olives. Then in the same day olives are milled and converted in extra vergine oil in the modern oil mill, located near the famous Appia road.
The different phases of processing are the same from centuries: "pressing", "rippling", "extracting", "centrifugation", "clarification for decantation", "preservation and bottling".
All these different phases are controlled by the "Haccp", which assures hygienic conditions in the firm.
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