Malaxation
In the malaxer the olive paste is slowly and constantly stirred. The aim is to encourage the micro-droplets of oil to come together, which would otherwise remain dispersed, making the subsequent extraction possible. This is where temperature and time make the difference: too little and the oil stays trapped, too long or too hot and you risk losing precious aromas and polyphenols.
The master millers know that every olive variety "responds" differently: some need just a few minutes, others more, and humidity or ripeness also affect the result. It is a subtle balance, made of experience and sensitivity, that allows you to obtain an oil rich in aromas and health benefits.
Separator
After malaxation, the olive paste passes to the centrifugal separator, where the oil is separated from the vegetation water and the pomace. It is a fascinating step: from a dark, compact mass finally emerges the green and golden thread of the new oil.
Settling
Then comes the natural settling, a period of rest that allows the oil to clarify spontaneously. Here the experience of the master millers counts more than the machines: they know that an oil left to settle for too long risks losing its freshness, while if bottled too soon it may turn out cloudy.
Bottling
After settling, the oil is transferred into dark bottles that protect it from light and preserve its aromas. It is a moment of great care, because here the freshness achieved at the mill must remain intact all the way to the table.
Map
Nutritional information
Values per 100 ml