Mill

  • The oil mill

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    The oil mill is the place where the transformation of the olive into oil takes place.

    History tells us that since ancient times olives were appreciated not only as a food, but also for oil extraction.  At the end of the seventh century before Christ, the Etruscans produced containers for the exportation of oil, which at the time was used for washing, perfuming and lighting. The Romans later understood its most valuable properties, classifying the oil into different categories based on the level of ripeness of the olives at the time of processing. They realized that freshly picked unripe olives gave excellent oil.

    The extraction systems have remained unchanged for centuries.  Today we have, without getting into boring technicalities, two extraction systems: the traditional or discontinuous one and the modern continuous cycle.

    The traditional system involves grinding by stone, pressing the substance thus obtained and the separating of the oil by centrifuge.

    The modern system replaces the stone with a continuous mechanical system, which without pressing leads directly to separation. This system is gradually replacing the traditional one, as it is possible to work constantly at a controlled temperature. The process is more hygienic because it is hermetically sealed and thus superior quality oils are obtained, which maintain their precious qualities longer.

    Among the enemies of oil we find above all oxygen, light and heat. In the modern extraction system, the oil is protected from all of this. When we bring our olives to the mill we need to know the type of mill and the product we want to obtain.

    Not all oil mills are the same, as not all oils are the same.

    Desirée Nieves
    Olivicoltore
    Sommelier dell’olio
    Assaggiatore professionale

     

  • From the plant to the mill

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    Harvesting plays a fundamental role in the process of obtaining a quality oil.  The olive grower chooses the harvesting method that best suits the needs of his olive grove and the ideal period is when the olive is ripe.

     Why do olive growers who want to obtain the highest quality oils prefer to anticipate the harvest as much as possible?  Because the still unripe olive contains the maximum quantity of polyphenols and therefore bitter and spicy in sufficient quantities to obtain that precious nectar that we can classify as a nutraceutical.

     But what happens when we harvest the olives?  The journey to the oil mill begins.  We must ensure that the fruit arrives healthy, because the smallest wound will initiate an oxidation process which will negatively affect the quality of the oil.  Precisely for this reason, before starting the harvest, nets are placed under the plants.  In this way the olives do not touch the ground, they are not injured, they do not come into contact with other elements that can be found on the ground.  Once the olives are on the nets, they are collected and placed in perforated boxes, so that they are always aired and do not suffer from heating.  Once the boxes have been filled, the journey to the mill begins, where the transformation of the olive into oil will take place.

    Desirée Nieves
    Olivicoltore
    Sommelier dell’olio
    Assaggiatore professionale