The extra virgin olive oil productionGargiulo to the mill oil production takes place through traditional pressing of olives, in order to obtain traditional olive oil, but also lemon olive oil and citrus olive oil. The olives are harvested first and then transfer to the mill in well-ventilated baskets putting cue not to crush the fruit. The next step involves the separation of the fruit from any leaves, branches, and mold by aspiration and washing. The paste thus obtained is subjected to a continuous and slow mixing inwards the gretole in order to aggregate the drops in gradually larger drops, thus facilitating the extraction. The paste goes then into a centrifuge which separates the oily part, called most oil, from the solid one, and the from the vegetation water. It is necessary to rest the oil-must because it is cloudy and contains particles of water and air. Then the oil is decanted and filtered to prevent that the vegetable particles accelerate the rancidity phenomena. At this point the oil is ready to be tasted: We advise you to sip as you do with the wine, poured into a glass and shaking the glass and warming his hands before tasting it.
The cultivation of olivesThe olive harvestThe pressing of olive oilOil conservationHow to taste olive oilThe mill products: olive oil and in oil products
Mill techinal information
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The "Gargiulo" farm produces Extravirgin Olive Oil according to the most traditional production techniques to provide a product that meets all the characteristics required for olive oil DOP of the Sorrento peninsula. Among the most significant productions, there are: the 
