Have you ever wondered how olives, nurtured by the Tuscan sun and soil, transform into the liquid gold that graces your table? We invite you to journey behind the scenes of the modern olive mill, where innovation and tradition intertwine. From the moment our olives are harvested to the final drop of vibrant, aromatic oil, every step is a testament to our passion for quality and our deep respect for the land of Tuscany.
1. Olive Reception and Cleaning
When the olives arrive at the mill, they are first sorted to remove any leaves, twigs, or debris. A conveyor system gently moves the olives through a series of cleaning mechanisms that wash them thoroughly, ensuring no contaminants interfere with the oil's purity.
2. Crushing
Next, the cleaned olives are fed into a crushing system. In modern mills, this is usually done using stainless steel hammer crushers or disc crushers. These machines break down the entire olive—skin, flesh, and pit—into a paste. The crushing releases the oil from the cells, allowing it to be extracted later in the process.
3. Malaxation
The olive paste is then transferred to a malaxer, a large stainless steel tank where it is gently mixed or "kneaded." The purpose of malaxation is to encourage the smaller oil droplets to merge into larger ones, making extraction more efficient. The temperature is strictly controlled to keep it below 27°C (80.6°F), ensuring the oil is "cold-pressed" and retains its nutritional and sensory qualities.
4. Oil Extraction
The oil is then separated from the paste using a modern centrifuge. The centrifuge rapidly spins the paste, using centrifugal force to divide the oil from the water and solid materials.
5. Filtration
The oil is filtered to remove any tiny particles that might affect the oil's stability and shelf life.
6. Storage
Once the oil has been extracted, it is transferred to stainless steel tanks for storage. These tanks are sealed and stored in a climate-controlled environment to protect the oil from light, heat, and oxygen. This ensures that the oil retains its freshness and high quality until it is ready for bottling.
Modern olive mill machines are designed to maximize efficiency and quality, producing extra virgin olive oil with minimal waste and maximum flavor. The entire process is a beautiful blend of technology and tradition, capturing the essence of the olives in a way that remains true to their natural origins.
Behind the Scenes: How Extra Virgin Olive Oil is Made
