Each choice is designed to improve the quality of the oil rather than focus on the quantity of product obtained. We chose a two-phase continuous cycle olive mill, not involving the addition of water during the extraction phase, operating at temperatures not exceeding 30° C, ensure maximum hygiene at all stages of processing and are certified by the organic farming.
Our olives, placed in small crates, come to the mill at the end of the day to be pressed. The process develops in different stages. First, the drupes are weighed, leaves are removed and washed; then they are brought in the hammer crusher to be reduced to pulp, immediately transferred into a special bath for kneading. Here, the paste is continuously stirred at controlled temperature for about 40 minutes, period in which happens the crucial phase of the coalescence (ie the micro oil droplets contained in each olive come together in larger droplets to form small oily streams). In the next step the paste is sent to the decanter, where separation occurs between "oil must" and pomace (waste). Finally, the separator splits the oil must by residual water and impurities, releasing the extra virgin olive oil ready to be consumed.
The oils extracted are filtered and stored in stainless steel containers until bottling.
There are several reasons why we chose this type of pressing. The hammer mill, severely limits the process of oxidation of the olives, compared to traditional stone mills; the control of the temperature maintained to a maximum of 30° C. at each stage of processing, slows down the oxidation process; no water added during processing avoid oil leaching and preserves aromas and polyphenols.