OLEIFICIO ESSE P.I. S.r.l.

OLEIFICIO ESSE P.I. S.r.l. Zona P.I.P. Lotto N° 34 73020 – Martignano (LE) Tel. 0832/823024 - 329/7398788 Fax 0832/823024

The oil mill Esse P.I. Ltd is born in 1922 in Martignano, in the province of Lecce, in the middle of the Grecia Salentina by means of four experts in the field, particularly of the Mastrolia family that has been devoted for generation to the harvest of olives and to the production of good-quality oil. They represent, in fact, the typical family of the Salento for which the cultivation of olive tree, the milling of olives and the achievement of oil represent a cultural phenomenon sooner than an economic one, a real ritual that lasts twelve months, that recurs every year and that, every year, is being enriched by new experience. This is why the oil of the Salento is the one! Just because its quality is born from age-old Knowledge and customs, that involve an entire population and its region all life long.
Today the Mastrolia family, that since 1950 was furnished with a transformation system of olives based on a traditional process of cold pressing, has modernized its activity and has increased the production power by means of the most innovatory and efficient technologic supports. The new structure is made up of a continuous system that has a power of 18,75 quintal/hour that enables a transformation of good quality and the achievement of an extra virgin olive oil that has an unequalled taste and only the oil of the Salento possesses it.
The oil mill Esse P.I. Ltd shares fully the commercial strategy with the Consortium COTRAPOS, a strategy that is based on the improvement of a product whose qualitative characteristics are guaranteed by the certainty of its origins: the Salento.
I Prodotti di OLEIFICIO ESSE P.I. S.r.l.

EXTRAVERGINE Olive Oil COTRAPO SALENTO
Crop Varieties: Ogliarola Leccese and Cellina of Nardò
Free acidity (% of oleic acid): maximum 0.65
Colour of Oil: golden yellow
Oil’s Fragrance: clean of olive
Oil's taste: delicately fruity, slightly piquant
Period of Olive picking: from the end of October to the end of December
State of ripeness at picking: ripening
Method of picking: handmade harvest and shaker
Method of pressing: continuous cycle – cold extraction
Self-certifying hygienic-sanitary system: HACCP.
Use: For all culinary uses, especially raw, as a condiment on soups, vegetables, garlic-bread and anything that is part of the Mediterranean diet.