Your Oil, our mission
By involving local producers willing to contribute their olives according to a common specification on quality standards, one of the mill’s objectives is to achieve its own production of oil, which we like to define as “the finest EVO oil possible.”
“The finest EVO oil possible” necessarily starts with excellent raw materials: healthy and well-tended olives, harvested at the right level of ripeness. Further essential elements include maximum cleanliness in the mill and care at every stage of the processing process. Storage and packaging phases are also fundamental to preserving the product’s quality over time.
Priorities for healthy olive cultivation
In the pursuit of excellence in oil production, every step of the process is crucial. From cultivating the plant to harvesting the olives, to pressing and preserving the oil, each phase must be executed with the utmost care and attention.
Our manifesto for healthy and sustainable olive cultivation follows precise agronomic practices and arises from the desire to produce superior quality olive oil, distinguished by its taste, aroma, and nutritional properties.
- Careful selection and treatment of olive varieties
The most common cultivars in the Monte Pisano region are Frantoio, Moraiolo, Leccino, Leccio del Corno, and Maurino. The choice of olive variety itself imparts specific characteristics to the oil that will be produced. For new plantations, we select varieties suitable for the microclimate and soil conditions. - Supporting organic agriculture and sustainable practices
We promote organic or integrated farming methods to preserve soil and environmental health. Limited use of pesticides and attention to biodiversity are essential. - Monitoring plant health
Constant monitoring of olive trees to prevent diseases is crucial, as is timely intervention with eco-friendly methods to counter infestations. - Optimizing harvest timing and methods
Olive harvesting should occur at the right ripening stage, ideally in the early phase, to ensure a high antioxidant content. Where possible, it is highly preferable to use harvesting methods that preserve the integrity of the olives. - Swift processing, cold pressing
To minimize the effects of degradation processes, olives should be pressed within a few hours of harvesting. Additionally, proper extraction and cooling techniques are essential to preserve the aroma, nutrients, and properties of the oil. - Quality control during production
Monitoring the extraction and processing process at every stage ensures oil quality, avoiding excessive heating and the ingress of oxygen. - Appropriate storage
To protect the oil from light and oxidation, it is crucial to store it under optimal conditions, in darkness and at a controlled temperature, in containers made of inert materials such as stainless steel or dark glass.
