Oil-mill Lugliaroli

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The oil-mill

Museum

OUR METHOD OF WORKING

In order to produce our extra-vergin oil we use exclusively local olives, collected by hand, (stripping), defoliated and worked within the 24 hours to guarantee an integral product. The traditional "cold" method consists in the use of "granite mixing machine" so as not to alter the qualities of the oil and to maintain natural taste and smell. The movement of the granite wheels transforms the olives in paste.

Then there is the room temperature "kneading", after there is the "pressure squeezing" with presses.
The olive paste is laid on the screens (used in order not to alter the naturalness of the product) where it is squeezed so as to obtain a concentrate of oil and water (must), then through centrifugal method the must is divided to origin the extra-vergin olive oil.

Finally the oil is deposited in containers protected from light and heat in constant temperature of no more than 14 degrees.
All the steps of such practice are accurately supervised and respected, in fact the minimal change can alter the nutritive and organic quality and characteristics of the final result.