Malaxation
In the malaxer, the olive paste is slowly and constantly stirred. The purpose is to encourage the tiny oil droplets to merge together, since otherwise they would remain scattered, making the next extraction step 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.
Master oil millers know that every olive variety "responds" differently: some need just a few minutes, others more, and even humidity or ripeness affect the result. It's a delicate balance, built on experience and sensitivity, that yields an oil rich in aroma and health benefits.
Separator
After malaxation, the olive paste moves to the centrifugal separator, where the oil is separated from the vegetation water and pomace. It's a fascinating step: from a dark, compact mass, the green-gold stream of new oil is finally born.
Decanting
Next comes natural decanting, a resting period that lets the oil clarify on its own. Here the experience of master oil millers counts more than machines: they know oil left to decant too long risks losing freshness, while oil bottled too soon can turn out cloudy.
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 the freshness achieved in the mill must remain intact until it reaches the table.
Map
Nutritional information
Values per 100 ml
Etruscan Vase – Terracotta Lèkythos