Home >The oil mill

The oil mill is an annex of Villa La Montagnola.

The olives are picked up by hand and/or by appropriate machines and are pressed while maintaining a specific temperature, which is to be lower than 27° C.

During the grinding and rippling phases, the fruits’ natural substances are divided.

The finest oil springs and is preserved in special containers while olive husk, moist and water, are used as fertilizers to the same olive-groves that produced them.

As said, the final quality of the oil depends maximally by the working temperature, that in every work phase is carefully controlled by the operator.

Actually the constant low temperature (cold pressing) doesn’t modify the harmonic composition of the oil’s natural substances, obtaining in such a way the best quality of the final product.

The olive oil acidity expressed in oleic acid percentage has been 0,19, and therefore very much lower than the 0,80 %, highest legal limit, for an olive oil, to still be qualified as Extra Virgin.

The main variety of our olive-grove is Moraiolo, Dolce Agogia, Frantoio and Leccino.

Our olive oils varieties are shown in this web site