La cooperativa – Olio Co.p.a.pe

The Co.p.a.pe. Cooperative

Cooperation since 1959

Co.p.a.pe. was founded in 1959 by 12 small producers from Pezze di Greco who, driven by their passion for work and their land, saw cooperative organization as the solution to strengthen their relationship with the market.
One of the first experiences of cooperation in Apulia, today it counts over 230 members driven by love for the territory and tradition, which blends well with technological innovation. Over time, the oil mill continues to grow. In fact, it decides to also equip itself with a small packaging line to complete the production cycle.
Additionally, the company has been ISO 9001:2015 certified to ensure the pursuit of food safety and product traceability from the olive collection to the production of our extra virgin olive oil.

Cultivation

Behind every drop of our oil lies the story of our territory, characterized by ancient olive trees expertly cultivated by our members, by farmhouses, dry stone walls, and Mediterranean vegetation. Our oil preserves our roots, giving us unique aromas and flavors that endure over time.

Cultivar

In our ancient olive groves, there are several cultivars, allowing us to produce oils with different nuances: Leccino, Ogliarola, and Toscanina for a lighter fruity oil with a sweeter taste, but also Coratino, Cima di Melfi, and Frantoio for a bold fruity oil with a spicy aftertaste.

Our numbers

Our production activity takes place on the lands of our members, covering a total area of over 3,000 hectares with approximately 300,000 olive trees. Our oil mill processes an average of 50,000 quintals of olives per year, from which we obtain approximately 900,000 liters of oil destined for sale.

Sustainability

We believe in the principles of the circular economy, where production waste becomes reusable raw material. That's why we've decided to give new life to the olive pomace! After extracting the oil, from the pomace we recover the olive pits, a natural fuel used in our production process and to fuel stoves and boilers for home heating. Additionally, we are equipped with an efficient photovoltaic system that produces clean energy and contributes, in a green perspective, to minimizing environmental impact.

Harvesting and milling

The harvest begins in October with the ripening of the olives, allowing us to obtain an oil rich in antioxidants and with excellent sensory qualities. The olives are harvested using the traditional method of hand picking or through mechanical harvesting using shakers or harvesters. After harvesting, on the same day, our members deliver the olives in crates or ventilated plastic bins to prevent the fruits from heating up. The first phase of processing involves the defoliation and washing of the olives to remove leaves, twigs, and any traces of soil. The next step is the crushing of the olives using crushers. The resulting paste passes into the malaxer where it remains for 15/30 minutes. Everything then goes into the decanter, where the separation between the liquid part (oil and water) and the solid part (pomace) occurs. The liquid component obtained passes through the centrifugal separator, where centrifugation separates the oil from the water. The oil obtained undergoes analysis batch by batch and is then stored in the relevant silo. The entire processing process takes place within 48 hours of harvesting, and the temperature never exceeds 26.5°C.