From our olive groves in Oliveto Citra, in the province of Salerno, comes the new Colli Borbonici® extra virgin olive oil: a journey made of attention, agronomic choices, and care at every stage of production.
The 2026 olive harvest has begun
The 2026 olive harvest campaign of Colli Borbonici® has officially begun.
This year too, in our olive groves in Oliveto Citra, in the heart of the province of Salerno, in Campania, we have chosen to follow a production process oriented towards quality, putting the fruit, its degree of ripeness, and the preservation of the natural characteristics of the extra virgin olive oil at the center.
The quality of an EVOO does not depend solely on the olive variety or the territory where they are grown. It is the result of a succession of decisions, from choosing the time of harvest to the storage of the finished product.
For the 2026 campaign, we followed this principle at every step.
Early harvest: choosing the right time before veraison
One of the most important choices of this campaign was to bring forward the harvest compared to veraison, the stage during which the olives begin to change color, passing from green to purple and black shades.
We decided to intervene when the olives had reached the degree of ripeness that we considered most suitable for our production goal, without waiting for a more advanced ripeness.
This choice generally entails a lower oil yield compared to a late harvest, but can favor the production of an extra virgin oil with a more intense aromatic profile, characterized by fresh vegetal notes and a greater presence of some phenolic substances naturally contained in the olives.
Early harvest therefore represents a precise quality choice: to prioritize the characteristics of the oil over the maximum production yield.
From the olive grove to the mill in a few hours
Once harvested, the olives naturally begin to undergo transformations that, if not managed correctly, can compromise the quality of the oil.
For this reason, as every year, we organized the operations so that the milling would take place within a few hours of the harvest.
Minimizing the time between harvest and processing is essential to limit fermentation phenomena, oxidative alterations, and possible organoleptic defects.
The olives were therefore promptly sent for processing, with the aim of preserving as much as possible the freshness of the fruit.
Crushing and malaxation: temperature and times under control
The transformation of olives into extra virgin oil requires attention and precision.
We paid particular attention to the stages of crushing and malaxation, adopting processing conditions suitable for the characteristics of the harvested olives.
Crushing breaks the structure of the fruit and releases the small oil droplets present in the pulp. It is a delicate stage, which influences the development of the aromatic profile of the extra virgin oil.
Malaxation, on the other hand, allows the oil droplets to aggregate, facilitating the subsequent separation.
In this stage, temperature and processing time play a decisive role.
We chose to maintain controlled process conditions, identifying appropriate times and temperatures to favor extraction without subjecting the olive paste to excessive thermal treatments.
The goal is to preserve the aromatic heritage of the fruit, limit oxidative processes, and protect the compounds naturally present in the oil, including polyphenols.
Every choice was oriented towards a precise result: to obtain an extra virgin oil capable of expressing the character of our olives and the territory from which they come.
Filtration: an important step for quality preservation
At the end of the extraction, we also carried out the filtration of the extra virgin olive oil.
Freshly produced oil may contain small amounts of vegetable water and suspended solid particles. Although they contribute to the naturally hazy appearance of new oil, these residues can over time favor alteration phenomena.
Filtration allows the removal of such components, improving the stability of the product during storage.
For Colli Borbonici®, this step represents the completion of a production process attentive not only to the initial quality, but also to its protection over time.
Our goal is to allow those who choose our extra virgin oil to rediscover, even months later, the characteristics we sought to enhance during the harvest and processing.
Quality is measured: awaiting chemical and organoleptic analyses
The olive harvest campaign does not end with extraction and filtration.
Before starting the commercialization of the new Colli Borbonici® 2026 extra virgin olive oil, we await the results of the chemical analyses and organoleptic evaluation.
These checks represent a fundamental step to objectively document the characteristics of the product.
Chemical analyses will allow us to know important parameters, such as free acidity and peroxide number, in addition to the possible content of phenolic compounds.
The organoleptic evaluation will instead allow us to examine the sensory characteristics of the oil, including fruitiness, bitterness, and spiciness, and to verify the absence of defects according to the planned procedures.
We will update this article with the results of the 2026 campaign, sharing the data actually detected.
We believe that quality must be told, but above all verified and documented.
Colli Borbonici®: an extra virgin oil born from choices
Producing extra virgin olive oil means facing a different season every year, with the climatic trend, the ripening of the olives, and decisions that can profoundly influence the final result.
The 2026 campaign of Colli Borbonici® tells exactly this commitment.
We chose to harvest early, process the olives quickly, control the extraction conditions, and filter the oil at the end of the process.
These are choices that require organization and attention, but which reflect our idea of production: not simply trying to obtain more oil, but committing to obtain a quality extra virgin oil.
From our olive groves in Oliveto Citra to the table, we want every bottle to represent the territory, the work, and the care we dedicate to this activity.
The new vintage has begun. Soon the results of the analyses and, above all, the tasting will tell it.
Colli Borbonici® – Extra virgin olive oil, Oliveto Citra (Salerno), Campania.
Frequently asked questions about the olive harvest and the 2026 EVOO
Why does Colli Borbonici® harvest the olives before veraison?
Early harvest allows us to process still-green olives, with the aim of obtaining an extra virgin oil with a fresh and intense aromatic profile. The choice can reduce the oil yield, but favor some qualitative characteristics of the product.
How much time passes between the harvest and the milling of the olives?
During the 2026 campaign of Colli Borbonici®, the olives were processed within a few hours of the harvest, to limit the alterations of the fruit and preserve its freshness.
Why is it important to control the temperature during malaxation?
Temperature affects the extraction and the preservation of aromatic and phenolic compounds. Proper management, together with time control, allows us to seek a balance between yield and quality.
Why is the extra virgin oil filtered?
Filtration removes most of the residual water and suspended solid particles, contributing to improving the stability of the oil and reducing the risk of alterations during storage.
When will the Colli Borbonici® 2026 extra virgin oil be available?
The commercialization of the new vintage will take place after the completion of the chemical and organoleptic checks planned by the company. The results will be shared as soon as available.