Olives cold pressing

The olives processing starts in to the mill and the oil goodness depends from olives that contain it. The oil extracting process, if it is executed poorly, can damage the extravirgin olive oil quality.

Gargiulo mill uses pressing olives traditional method.

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.

Then there is  the pressing. At this stage, olives are crushed in order to break the cells of the pulp and allow the escape of the vacuoles oil, that is the cells present in the olive which in there is the oil.

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. It is necessary to rest it because it is cloudy and it can contain water and air particles. For the lemon olive oil and for the orange olive oil the fruits are worked wholesome with the oil.

The cultivation of olives

The olive harvest

Oil conservation

How to taste olive oil