Once upon a time there were 27,000 olive trees, Pasquale Librandi, and the Calabrian land …
The agricultural company “Librandi” was founded in the sixties of the last century by Pasquale Librandi. Doing this he continued a long tradition of olive growers. The current name of the company is “Tenute Librandi Pasquale“, in memory of the founder who died in 2012. This company produces excellent organic extra virgin olive oil.
Before passing Pasquale transferred his great passion and enormous experience to his five children (two brothers and three sisters). These five young people now run the company together. One of the brothers is, for example, a graduate of agriculture. He is therefore responsible for the care of the land and the trees. And one of the sisters specializes in the processing of the olives. She monitors the quality of the products delivered and the production process. Like this every sibling has it’s own specific responsibilities.
The company is located in Vaccarrizzo Albanese, in the Ionian hills on the north side of the highlands of Sila. Out there the family grows 27000 olive trees on an area of 154 hectares.
Tradition and innovation led to a fully biologically and technologically advanced company
The family has a passion for traditional methods and places great emphasis on environmental protection and safe food production. This has led to a completely biological way of production since 1997, assisted by collaborative projects with various scientific research centers. The biological quality is certified by Bioagricert.
Different types of olives require different processing methods
On the farm we can find the ancient type of olives called ‘Dolce di Rossano’, and there are more recently planted trees of the types ‘Carolea’, ‘Frantoio’ and ‘Nocellara del Belice’. The different types of olives each have their own processing method. Depending on the species, the olives are harvested by hand, with electric combs or with ‘tree shakers’. After harvesting, the olives are processed within a few hours in their own olive press. All processes are monitored and monitored in detail with state-of-the-art technology.
Organic extra virgin olive oil with an emphasis on quality
The company uses two different methods for pressing the olives: with disks and with hammers. Whichever method is used depends on the type of olive. In the kneading process, a special type of hermetically sealed ‘kneader’ is used which prevents oxidation and creates the substances which characterize the typically perfumed and stable extra virgin olive oils. Extraction of the oil is regulated with a sophisticated touch screen system, which keeps the temperature of this process continuously below 27 ° C (cold extraction).
The whole company is focused on making organic extra virgin olive oil of the best quality and focuses on highly informed and critical consumers. Thanks to the excellent quality, the organic extra virgin olive oil of Tenute Librandi Pasquale has obtained many prestigious international awards.