The estate Masciantonio has installed its first olive mill back in 1948 and over the years continuously introduced the latest technical improvements. The last modernization dates back to 2008, but still remains connected to traditions maintaining a machine at cold extraction.
We are working with a precision and dedication, that only grows with experience and in fact, the olives are being processed right after the olives come in from the fields.
First, the leaves are removed and then the fruits are washed. Right afterwards follows the milling between granite stones and the subsequent GRAMOLATURA.
The olive paste is then stratified onto filtering mats (diaphragms) to extract the oil in the presses.
Our precious oil is being stored at a constant temperature of 15 to 18 Celsius in stainless steel tanks under nitrogen to protect the oil from oxidization.