The production of oil within a mill is an ancient process that combines craftsmanship and respect for tradition with innovation. For us at Frantoio Verna, the continuous search for high-quality raw materials is paired with the introduction of new procedures, tools, and state-of-the-art machinery capable of preserving the original goodness of extra virgin olive oil.
The Mill
FOR 4 GENERATIONS
Cold pressing aims to achieve this objective. It involves processing the paste obtained after milling by placing it into machinery where the temperature is constantly monitored and maintained at 27°C. Using low temperatures during the initial stages of oil production helps preserve the flavor, aroma, and taste of the freshly harvested olives.
Extra virgin olive oil is born from the harvest of olives, which we carry out between October and November, the time of year when the olives have reached full maturity. We use the mechanical harvesting system for this. Then, we proceed with defoliation and selection of the olives, followed by washing them to remove soil residues and any impurities present.
We then proceed with the crushing: the olives are taken to the mill for grinding. In this phase, we use a system composed of hammers and movable knives that allow us to obtain an adequate olive paste. This paste is placed in a steel tank to be mixed slowly and gently, keeping the temperature within 27°C. This is the granulation phase, followed by the actual extraction.
Extraction is conducted through centrifugation in two phases. The first separates the solid part (the pomace) from the liquid part (the must). The second involves another centrifugation to remove any remaining water and obtain pure extra virgin olive oil.
The production process concludes with sending samples to the laboratory for biological analysis and bottling the oil for sale and distribution. We have a continuous monitoring system that allows us to control all steps and phases of production to ensure excellent quality of the final product.
