O i l M i l l

Technology at the service of nature

A n o i l m i l l i n s t e p w i t h t h e t i m e s

In the company the scent of Extra Virgin Olive Oil develops in the harmonious oil mill.
After passing the entrance, you enter the tasting room adjacent to the engine room.
A packaging area regulated at 16°C which guarantees an optimal temperature even in the hottest months of the year.

In the Riserva Sant’Agostino we cultivate the land following a work that respects the seasonality and the natural life cycle of the 100% organic crops.

W a s h i n g a n d D e f o l i a t i o n

The first step that we carry out once we arrive at the mill concerns the use of the defoliator or a machine that automatically detaches the leaves and twigs that have escaped the attentive eyes of the farmers, separating them from the olives.

The fruits are then cleaned further thanks to the washing machines.

The olives enter the crusher directly, starting the actual processing cycle known as milling.


C r u s h i n g

During the pressing, the olives are subjected to mechanical actions which have the main purpose of causing the rupture of the cell wall and the membranes that compose them.

In this way the cellular juices, and therefore the oil, come out of the fruit allowing the product to be collected and move on to the subsequent processing stages.

This is a fundamental and delicate step as it allows the water-oil emulsions that have formed during the pressing to be broken and the droplets of must oil to be brought together into increasingly larger drops which will be easier to separate in the subsequent extraction.

K n e a d i n g


E x t r a c t i o n

È il cuore del processo di lavorazione: dalla pasta ottenuta dalle precedenti fasi si procede alla separazione delle tre componenti: sansa, acqua di vegetazione e mosto oleoso.

È al termine di quest’ultima fase che otteniamo l’olio di Riserva Sant’Agostino.


It is the heart of the manufacturing process: from the paste obtained from the previous phases we proceed to the separation of the three components: pomace, vegetation water and oily must.

It is at the end of this last phase that we obtain the Riserva Sant’Agostino oil.