Olive Oil Mill-Olive Oil in Verona since 1950


We’ve been offering our customers and the local community the best possible service for over 70 years.

how we obtain the olive oil

The production process to obtain our extra virgin olive oil is composed of 6 main stages:

1. HARVEST: The period of olive harvesting is between the beginning of October and mid-December
2. WASHING: The olives, previously gathered in polyethylene containers, are poured into the hopper (a sort of large steel funnel), which transfers the olives onto the conveyor belt. The latter has the task of transporting them to the defoliator, which separates them from the leaves and twigs. At this point the washing is done and, by draining the water, the drying is done.
3. CRUSHING: this phase involves the crushing of the olives, in order to obtain a dense and creamy paste. This operation is carried out by means of hammers that crush the drupes without causing friction and heat, which would compromise the quality of the drupes by starting the oxidation process.
4. GRINDING: In this phase the olive paste is transferred to the grinder, a stainless steel tank sealed (to minimize contact with the air, which would otherwise oxidize the product affecting the quality) where it is slowly mixed by mechanical arms at a temperature strictly between 20 and 27 ° (cold pressed), for a time not exceeding 60 minutes. The purpose of this action is to aggregate the drops of oil present, ensuring the preservation of the organoleptic qualities of the product.
5. CENTRIFUGATION: At the end of the kneading process the paste passes through the decanter, a horizontal centrifuge, which with the rotating action of the drum separates the paste into 3 elements: the pomace, the vegetation water and the oily must. The latter is in turn sent to a vertical separator which separates the oil from the remaining impurities.
6. STORAGE: In the last phase, the oil obtained is stored in food-grade stainless steel silos under nitrogen, in a temperature-controlled room, in order to preserve the organoleptic qualities of the product.


When, at about the beginning of October, the olives have reached the right degree of ripeness we collect them with care and, once the harvest is over, we immediately go to the oil mill where the oil is extracted cold (at a temperature of 24°-25°), so that the yield of scents and flavours is perfect.
The sensory analysis of extra virgin olive oil has always been entrusted to our Blend Master who bases his skills on a solid foundation of theoretical knowledge of gastronomy, chemistry and biology, combined with the experience he has developed over time. Thanks to it, our blendmaster is able to select the best oils in order to guarantee an always high quality standard.
The tasting rules for extra virgin olive oil are precise, as are the means used. To select oils, the Blend Master must evaluate their quality through a sensory analysis that has the task of envying their strengths and weaknesses and measuring their organoleptic characteristics. In order to reduce the influence of external factors, the expert shall carry out the test in a cabin which is insulated from odours and noise and under comfortable conditions. In order not to judge the oil by colour, blue or dark coloured glasses are used. The process of tasting extra virgin olive oil includes an olfactory analysis, followed by a more complex tasting phase, where the taster holds the oil in his mouth for a few seconds to perceive the aftertaste, fluidity and consistency.