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Tradition, Experience, Passion to achieve the best result   

Clicca per ingradire
Olives are brought to the oil mill where they are selected and picked-over before being poured into a hopper and carried on a conveyer belt where a stream of air removes most of the leaves.
The olives are then washed to eliminate any remaining impurities such as stones or earth and subsequently crushed with a hammer mill which transforms them into an oily pulp ready for the mixing process.
The mixing machine consists of a horizontal vat in stainless steel where a worm-screw slowly mixes the pulp at a temperature of 20-25┬░C. The mixing process, which lasts about 15-20 minutes, is the most delicate phase. Clicca per ingradire During this phase the micro particles of oil combine, thanks to the abrasive action of the olive stone, thereby facilitating the extraction of oil. The knack lies in knowing how long to leave the paste in the machine and at what temperature.

High temperatures give a higher yield but to the detriment of the bouquet and aroma of the oil. Prolonged mixing also increases the yield but causes oxidation of the paste and the end result is inferior oil..

fter mixing, the olive paste is transferred to a decanter and treated to centrifugal force which, taking advantage of the physics of specific weights, separates the oil and the vegetation water from the solid part: pulp + olive stone (virgin olive residue or pomace). After the initial extraction the oil and water are spun again in vertical separators to refine the extraction process.
Oil is preserved in both stainless steel vats and in traditional earthenware jars. In the five months after the pressing process the oil allows the suspended mucilage of the olive skin to settle naturally on the bottom of the vat and after being decanted it takes on its classic bright yellow-gold colour. The oil immediately after being pressed is called "mosto" and is opaque yellow with greenish reflections. The colour bears no relation to the quality or authenticity of the oil and can change according to the variety of the olives, their degree of ripeness, and the presence or absence of leaves.