Technology at the service of nature
n i l m l l i 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.
THOUGHTFUL WITH EVERY LEAF
a s h i n g 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.
THE FIRST JUICE OF THE OLIVES
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.
FROM DROPS TO OIL
n e a d i n g
THE FINAL STEP
E x t r a c t 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.
