extraction of olive oil Italy

... olive oil campaign, members deliver olives daily, and the milling of these olives occurs within 24 hours using mechanical processes (cold extraction); this method allows for the production of high-quality Extra Virgin olive oil. Visually, our oil, produced exclusively in the FARNESE area, has an emerald green color with golden reflections and emits a fruity aroma reminiscent of freshly harvested...

...The Petasecca Donati Oil Mill has been active in Bevagna since 1962. The oil plant, renamed "The Bevagna Oil Mill," utilizes the best oil extraction techniques and a modern cold-pressing facility, producing today a high-quality EXTRA VIRGIN OLIVE OIL and ranking among the best producers of ITALIAN EXTRA VIRGIN OLIVE OIL. For this reason, the Bevagna Oil Mill has obtained certification for D.O.P. EXTRA VIRGIN OLIVE OIL and certified ORGANIC EXTRA VIRGIN OLIVE OIL.

...November, and December. This is done entirely by hand to preserve the quality of the olives. Storage of Olives: The olives are stored in plastic containers with holes to facilitate ventilation and prevent mold formation. The olives are processed within 12 to 24 hours after harvesting to ensure the high quality of the product. Extraction: The oil is extracted using modern machinery through a...

... olive oil production offered by Olio e Natura, located in Vittoria, in the province of Ragusa, includes: Extra virgin olive oil in bottles of 0.10 cl - 0.50 cl - 0.75 cl. In cans of 0.25 cl - 0.50 cl - 1 lt - 2 lt - 3 lt - 5 lt. The Olive Pomace Cake: • A great alternative to granular natural fuel pellets, considered biomass, for feeding boilers for heating and sanitary water, for thermo-fireplaces, ovens, and all types of multi-fuel boilers with feeders. Available in bulk or in packages of 25 kg.

... healthy olive that must be harvested at the right degree of ripeness, (bottling), and milled within twenty-four hours. The extraction of the oil is carried out through cold pressing and using cutting-edge mechanical processes, thanks to which the resulting product retains almost all the organoleptic properties typical of fresh olives. The company boasts nearly a century of experience in the sector, thanks to the significant professionalism acquired by its founder, Mr. REMO MONACI.

... "dritta". All the company's lands are fertilized with organic substances, while the plants are not subjected to any phytosanitary treatments, fully respecting the regulations governing organic production. The milling of the olives takes place strictly within 24 hours of harvesting through a cold extraction process. The final product is a high-quality extra virgin olive oil characterized by a medium fruity aroma, herbaceous in nature, with hints of artichoke and notes of bitterness and spiciness. It is recommended to pair it with grain or legume soups, roasts, and salads.

The Faggeto farm primarily produces extra virgin olive oil. The entire production process is carried out on-site, from the harvesting to the milling of the olives, which takes place in the company’s mill. The mill operates continuously, and the extraction is done entirely cold. The company also produces baked goods made mainly with extra virgin olive oil and flour obtained from the grains we...

The production process is strictly controlled, from the sourcing of raw materials to the output of the oil, utilizing all necessary hygienic and sanitary measures such as leaf removal and washing, the use of stainless steel in all contact surface stages, the introduction of AISI 304 stainless steel plates in the pressure extraction process, the use of new filtering membranes for each campaign...

With 70 years of experience, always focused on the construction of machines and complete systems for olive oil extraction, we are able to offer flexible, reliable, and technologically advanced plant solutions. OMT operates not only throughout the national territory but also with countries bordering the Mediterranean Basin and emerging countries in olive oil production such as Australia, New...