The Oliottaviani Olive Mill is more than just a business: it is a family story that has lasted for over a century. Founded in the early 1900s by Vittorio Ottaviani, our company has kept the olive oil tradition alive in the heart of Tuscia. Over the years, Vittorio's legacy has been carried on by his son Alberto, who, with his wife Paola, has brought the mill to new levels of excellence, combining passion for tradition and innovation.
Gramolatura
Nella gramola la pasta di olive viene rimescolata lentamente e costantemente. Lo scopo è favorire l’unione delle micro-gocce d’olio, che altrimenti resterebbero disperse, rendendo possibile l’estrazione successiva. È qui che la temperatura e il tempo fanno la differenza: troppo poco e l’olio rimane intrappolato, troppo a lungo o troppo caldo e si rischia di perdere profumi e polifenoli preziosi.
I maestri frantoiani sanno che ogni varietà di oliva “risponde” in modo diverso: alcune hanno bisogno di pochi minuti, altre di più, e anche l’umidità o la maturazione influiscono sul risultato. È un equilibrio sottile, fatto di esperienza e sensibilità, che permette di ottenere un olio ricco di aromi e salute.
Separatore
Dopo la gramolatura, la pasta di olive passa al separatore centrifugo, dove l’olio viene diviso dall’acqua vegetale e dalla sansa. È un passaggio affascinante: da una massa scura e compatta nasce finalmente il filo verde e dorato dell’olio nuovo.
Decantazione
Segue la decantazione naturale, un riposo che permette all’olio di chiarirsi spontaneamente. Qui l’esperienza dei maestri frantoiani conta più delle macchine: sanno che un olio lasciato decantare troppo rischia di perdere freschezza, mentre se imbottigliato troppo presto può risultare torbido.
Imbottigliamento
Dopo la decantazione, l’olio viene trasferito in bottiglie scure che lo proteggono dalla luce e ne preservano gli aromi. È un momento di grande cura, perché qui la freschezza conquistata in frantoio deve rimanere intatta fino alla tavola.
The Mill
Our Oil: The Essence of Canino
The Canino variety, which represents the heart of our olive groves, is the secret to our oil. With a strictly manual harvest and processing within a few hours, we ensure that every drop of our oil retains the freshness and quality that distinguish our products
Innovation in Tradition
Today, just as in the past, our work is based on family values: quality, authenticity, and respect for the land. The combination of traditional methods and cutting-edge technology allows us to produce extra virgin olive oil that captures the essence of Tuscia and our family.
A Family Business, A Genuine Passion
The Oliottaviani Olive Mill is above all a family. From Vittorio to his son Alberto, and now under the leadership of the brothers Simone, Matteo, and Alessio, every member of the family has contributed to building and preserving a tradition that has lived on for over a hundred years. Paola, the true pillar of the mill, is the beating heart of our company, keeping alive the passion that has always characterized our work. Together, we are committed every day to bringing unparalleled quality olive oil to your table.
Quality Without Frills
Our philosophy is simple: to produce the highest quality olive oil without compromise. You won't find empty slogans or exaggerated promises, just the result of artisanal work passed down through generations. Every bottle tells our story and our commitment to keeping the traditions of our land alive, combining them with modernity to offer you an authentic and precious product.
Our Commitment to Quality
From cold pressing within a few hours, we take care of every step of the process with the utmost attention to detail. We use the best available technology, never losing sight of the tradition that has made us a leader in the industry. Every batch of our oil undergoes rigorous quality checks to ensure that only the best reaches your table.
