system of Molitura (Coldpressing)
The traditional procedure means using extraction equipment that
has remained unchanged with the passing of time:
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.
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 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.
process described in the three points above is also known as “Coldpressing”
because of the absolute absence of added hot water in the entire
Via Amedeo, 31 - Frazione Conscente 17035 Cisano sul Neva (SV) - Italia
Tel. 0182.595.047 - Fax 0182.594.503