When it comes to olive oil processing, cold pressing is the only way to go. That’s the philosophy behind Pitruzzello Estate, a family-owned olive and wine producing company based in Sunbury, Victoria.
The estate was established in 2002 by Sebastian Pitruzzello, who planted the 12,000 tree olive grove and commenced development of an on-site olive oil processing facility. The purpose-built 4000 square metre olive oil processing facility was designed and fitted specifically for cold pressing, combining state-of-the-art plant and equipment with the most traditional – and natural – processing method.
In 2008 the first vintage of Extra Virgin Olive Oil was crushed and bottled under the Pitruzzello Estate brand – and went on to win both Gold and Silver at the annual Royal Melbourne Fine Food Awards. For the Pitruzzellos, the medals were proof of their belief in the value of cold press processing.
Read more about the Pitruzzello’s cold press processing in the coming edition of the Australian and New Zealand Olivegrower & Processor.
