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