The oil mill
Our experimental mill is set over the original 18th century assembly still operational today. It guarantees a complete traceability of our oils as it is only used to grind our own olives.
The structure and process take up three stories of the ancient renovated construction. On the upper floor, the olives get weighed and checked for ripeness. Within two hours of harvesting they get washed and separated from leaves and branchlets in an ideal temperature setting of about 16° Celsius.
On the floor below, the mechanical extraction of the oils (monocultivar, integral or de-pitted) is made within an atmospheric controlled environment that keeps oxygen levels at around 16% to prevent oxidation.
After that, the oils get transferred in the lower level, the Orciaia (jar cellar), where the oil is stored at a regular 16°C temperature and all elements get sterilized by a 160°C vapor system.
