The mill is located in the industrial area of Minervino Murge and, with its three extraction lines, has a production capacity of 300 quintals per hour; this allows us to mill the incoming olives in an abrupt manner, ensuring proper processing. Each step is carefully followed to preserve the genuineness of the raw material and to have an excellent quality finished product. Defoliation and washing of the olives along with cold extraction are crucial steps to enhance the typical aromas and scents of Apulian extra virgin olive oil. The by-products generated after milling are hazelnut and wet pomace; the former will be used as biofuel the latter will be destined for a biomethane processing plant. This circular economy process will have a strong positive impact on the environment and human beings.

How we produce the oil
Processing Stages
1. Defoliation and washing
The defoliation and washing process removes leaves and debris from the olives, then thoroughly cleans them with water to ensure purity before the milling phase
2. Crushing
In the crushing process, the olives are finely ground, forming a paste that facilitates oil extraction in the subsequent phase
3. Gramoling
The paste is mixed in temperature-controlled kneading troughs to promote the phenomenon of coalescence: small drops of oil aggregate to form larger and larger ones
4. Centrifugation
Taking advantage of centrifugal acceleration and different density, separation occurs between the solid (pomace) and liquid part consisting of water and oil, which is stored in tanks
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