Nutritional information
Values per 100 ml
Kneading
In the kneading machine the olive paste is slowly and constantly stirred. The purpose is to favor the union of the micro-drops of oil, which would otherwise remain dispersed, making the subsequent extraction possible. It's here that temperature and time make the difference: too h...
Separator
After kneading, the olive paste passes to the centrifugal separator, where the oil is separated from the vegetable water and pomace. It's a fascinating step: from a dark and compact mass, the green and golden stream of new oil is finally born.
Decanting
Next follows natural decanting, a rest that allows the oil to clarify spontaneously. Here the experience of master millers counts more than machines: they know that oil left to decant too long risks losing freshness, while if bottled too early it can resu...
Bottling
After decanting, the oil is transferred into dark bottles that protect it from light and preserve its aromas. It's a moment of great care, because here the freshness achieved in the mill must remain intact until it reaches the table.