Password: quality

Our oil mill is built in collaboration with T.E.M., Toscana Enologica Mori, as well located in Tavarnelle val di Pesa, tuscan excellence in the innovation of crushing and extraction technologies. It is an experimental single-cycle, two-way oil mill with knife pressing, which allows cold extraction (the maximum temperature is 26 ° C), perfectly integrated into the hilly landscape of Chianti, among our olive groves. The processing is carefully followed, combining modern experimental technology and traditional local culture.

The olives, harvested at the right time of ripeness, are transported to the mill, there they wait, in special ventilated bins, for the shortest possible time before processing, in order to ensure the high quality of the final product we aim to. In this process the olives are washed, then pass through defoliator and deramifier. At this point they are crushed and the obtained paste pass into the malaxers, from here it is possible to choose whether to go to the separator or directly to the decanter.

This is decided together with the customer on the basis of three factors: the miller’s experience, the evaluation of the olives by the miller, the type of extravirgin olive oil that the customer wants to obtain, for example if it is a question of a monovarietal or competition oil or an oil to be tasted with satisfaction by friends and relatives.

Each pressing is studied on the needs of the customer and on the quality of the olives, with the possibility of intervening, among other things, on the number of crusher revolutions, malaxing time, passage through the separator, number of revolutions of the decanter (that has two motors), and oil filtering to eliminate any unwanted residue.

This way, we obtain a product tailored to the customer and, above all, of high quality, the goal that our farm mainly aims at.