Here's how we produce our extra virgin olive oil
an advanced technology that respects history and looks forward!
Craftsmanship and Tradition: a family story.
Each of our oils is born from precise techniques, passed down through time.
From harvest to production, we oversee every stage in-house, with the same attention and passion as always.
Harvesting is mechanized where possible, but is meticulously done manually in the oldest olive groves, where time and the land require a little more patience. This is complemented by a latest-generation extraction system, the technological heart of our mill.
We recently renovated our plant, choosing Pieralisi’s Molinova Serie Oro, a cutting-edge technology capable of maximizing the fruit’s characteristics, to obtain an extra virgin olive oil of the highest quality.
Extraction is strictly cold: temperatures are constantly monitored at every stage, hygiene is guaranteed by an automatic washing system, and processing is continuous, to get the olives from harvest to mill in the shortest possible time.
Because behind every bottle lies a precise choice:
respect for the fruit, the land, and those who bring it to the table.
From harvest to mill
Once harvested, the olives are quickly transferred to the mill, avoiding prolonged periods that could compromise the quality of the product. Here, the first fundamental operational phases begin:
- Weighing, to ensure traceability and batch control
- Defoliation, to remove leaves and foreign bodies
- Washing, to ensure the olives are as clean as possible
These preliminary steps are essential to preserve the freshness, integrity, and quality of the raw material, laying the foundation for a controlled extraction process geared toward excellence.
The processing
Two-phase cold extraction plant
Over time, the ancient stone mill was joined by a high-pressure mill and, in 2012, a completely renovated and more efficient crushing plant. These small, yet significant technological revolutions have accompanied the growth of Frantoio Bartolomei, making it the company it is today: innovative, yet with a sincere and genuine heart, faithful to its roots.
The extraction system we currently use is a continuous two-phase system from Pieralisi. The Molinova Serie Oro model represents cutting-edge technology, designed to respect the fruit and enhance every nuance.
Because for us, innovation is never an end in itself, but a tool:
serving quality without betraying tradition.
EVERY DETAIL COUNTS:
Choices that make the difference
The new stainless steel malaxation modules are constructed with a cavity for water circulation. Each has a shatterproof, fog-proof glass inspection dome equipped with a safety locking system and a new LED lighting system for improved visibility.
The individual tanks, designed to operate at different temperatures and speeds, are equipped with probes to monitor minimum and maximum levels and temperature, and an automatic stainless steel butterfly valve for emptying the paste.
Each module has a timed washing system that can be activated on request or at the end of each batch of olives.
With the two-phase process, we can work without adding water during the process. This means obtaining an oil rich in polyphenols and recovering processing waste.
Zero waste is another very important concept for us: we like to use everything to have the most eco-friendly impact possible on the environment.
Our plant is completed with a pitting machine that allows us to transform olive stones into Nocciolino di Sansa Vergine, a natural fuel that can be used in pellet stoves. In this way, we not only solve the problem of disposing of oil processing residues, but we also turn what many consider waste into an important resource, highly energy-efficient and environmentally friendly.
Third party processing
Our extraction plant is available not only for our own olives but also for contract processing by producers. Call or email us for more information.
The filtration
For us, filtering Extra Virgin Olive Oil is a conscious technical choice, aimed at protecting the quality, stability, and integrity of the product over time. It reflects our philosophy: to offer safe, balanced, and consistently high-quality Extra Virgin Olive Oil, from production to the consumer’s table.
Immediately after extraction, the oil may contain micro-droplets of vegetation water and suspended solid particles. These residues, if not removed, can promote fermentation and enzymatic degradation, with negative effects on both the sensory profile and shelf life of the oil.
Filtration allows us to:
- Reduce moisture content
- Limit microbial activity
- Increase oxidative stability
- Maintain consistent aroma and flavor over time
A properly filtered oil has a longer shelf life and less qualitative variability during storage.
Filtration is performed delicately and carefully, without compromising the phenolic compound content or the varietal aromatic profile. On the contrary, it allows you to obtain an oil that is cleaner from a sensorial point of view, stable and reliable.
Bottling: a guarantee of quality
Authenticity and taste, with
the utmost care
Would you ever have imagined, picking up a bottle of oil, how long and delicate the journey is, from olive harvest to bottling the extra virgin olive oil?
A journey full of important moments, always treated with the utmost care.
But caring for our oil doesn’t stop there. It’s stored in argon-filled tanks, where necessary we lightly filter the extra virgin olive oil, and we subject each batch to specific and frequent checks to ensure the oil maintains its excellent quality over time.
A true treasure of nature, carefully cared for at every stage.
All that’s left to do is come and see it all with your own eyes. We look forward to seeing you at the mill!