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The Oil Mill at work
Visit our traditional olive mill, to see the process behind our world famous Extra Virgin Olive Oil.
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HOW IT’S PRODUCED
1. HARVESTING
We collect the finest olives from the olive groves, and once they’re brought to the olive warehouse, they must be processed within 24-48 hours.
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2. THE OLIVE STOREHOUSE
The quality of the olives is verified once again in the olive storehouse.
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1. THE START OF THE PROCESS
From the storehouse, the olives are sent down into the oil mill for the first stage of processing.
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2. WASHING
The olives are washed thoroughly with water.
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3. PRESSING
The olives are crushed into a paste with large millstones, and this paste is then finished further with a mechanical press.
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4. MALAXING
The paste is kept constantly in movement to help release the oil.
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5. DECANTING
The paste is fed into a decanter to separate the oil from the solid residue.
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6. CENTRIFUGATION
In the centrifuge, the oil is separated from the vegetation water.
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7. STORAGE
The oil produced is weighed, analysed and stored at a constant temperature in stainless steel tanks.
The Carlo Carli Olive Tree Museum
We cherish here the history of the world's loveliest tree.
Find out more