Traditional system of Molitura (Coldpressing)
The traditional procedure means using extraction equipment that has remained unchanged with the passing of time:

  • Mill-stones
  • Oil-presses

Coldpressing using a mill-stone, slow and not traumatic for the olive paste, doesn’t extract bitter substances, giving the oil a characteristic sweet taste. With the "taggiasche" and "pinole" olives, cultivated for their tendency to sweetness, we can further increase this characteristic to obtain a very delicate product.

The oil-press, which works without adding water, maintains unaltered the quantity of polyphenols present in the oil, permitting an optimum preservation of the product.
Also, about 50% of the oil contained in the olives comes out of the “fiscoli”, filtrating discs, before pressing begins, without pressure or movement, simply because of the weight of the discs themselves.
For these reasons, even at a distance of months from the production of extra virgin olive oil made this way, it has a muddy/torbid appearance and tastes of fresh olives in a manner typical of oil just out of the oil-press.

Centrifuge. The separating centrifuge is the only part of the process which differs from the ancient method.
In ancient times oil was collected after its appearance on the surface of vegetable water using a special ladle called a “lecca” or skim. The process was very slow and imprecise, ruining the quality of the oil by the presence of vegetable water in the final product. Using a centrifuge to separate, we can eliminate completely the unwanted water and we also accelerate the process, minimising the contact had with the substances that are to be eliminated.

The process described in the three points above is also known as “Coldpressing” because of the absolute absence of added hot water in the entire process.

Via Amedeo, 31 - Frazione Conscente 17035 Cisano sul Neva (SV) - Italia
Tel. 0182.595.047 - Fax 0182.594.503