The Traditional Oil Mill: Millstones, 'Fiescoli', and Presses.

Cold pressing with traditional mechanical methods. The indispensable ingredient: the labor of man to obtain a product of superior quality.

The traditional method to extract olive oil: stone mills, presses, and fiescoli.

The olives are washed and/or defoliated and then crushed by large granite wheels. The soft pressure of the stones that rotate very slowly, creates a paste of crushed olives between 13 and 18°C (room temperature). The resulting paste is remixed in a process called gramolatura in order to facilitate oil extraction. The paste is then placed on the diaphragms (fiescoli) which are stacked to form a sort of tower that is then pressed with a pressure of 500 atm, separating the liquid (oil and vegetation water) from the solids (the olive pomace, called sansa).
This sansa is then sent to a factory which uses chemical solvents to extract the remainder of the oil that was not released during the traditional milling.
Returning to the the remaining liquid mixture, it is sent to a final separator which, through a natural decanting process, separates the oil from water and other impurities.
The oil is left to decant in steel containers until March/April and is subsequently bottled.
Three to four months prior to bottling the oil is still opaque (veiled) and continues to deposit sediment in the bottle, creating a brown layer at the bottom which in no way affects the quality of the oil.This oil is referred to as “cold pressed”.

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