The Milling
The Art of Milling: A Balance of Nuances
In recent years, milling has evolved into a true art, where the miller no longer limits themselves to the simple crushing of olives, but interprets the various organoleptic characteristics of the many olive varieties found in Italy. The miller's task is to extract an extra virgin olive oil that encapsulates the typical aromas of the different cultivars, expressing their unique aromatic and organoleptic features in the best possible way.
Even the same olive variety, when harvested just a few days apart, can develop different aromatic profiles during the milling process. An experienced miller knows how to interpret these subtle differences, enhancing each batch of olives to produce an extra virgin olive oil that fully expresses its unique characteristics.
The choice of the mill takes place in a very selective way, we choose mills where the care and meticulous cleaning of the machinery and the selection of perfectly healthy olives are guaranteed.
We prefer continuous cycle mills where the olives are crushed as quickly as possible, at temperatures below 27°C, and contact with oxygen is minimized as much as possible. Oxygen is only needed in small amounts to allow the fruits to release their natural aromas to the fullest.
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