WHAT IS A TRADITIONAL MILL?
It is what extracts the oil from the olive as it had always been done, crushing it with stone rollers and pressing the resulting paste into a hydraulic press. It’s the only “natural” way it exists.
Today there are very few traditional mills left.
THE TYPE OF OLIVE AND ITS MOLDING PROCESS
01
It is a fruity olive, peeled from the trees and not folded from the ground.
It arrives at the mill in sacks or in a trailer. They are then placed in a tank where it passes to a machine called a fan, which is used to remove the leaves.
02
Then the olives are weighed and finally washed with water just before reaching the stones of the mill.
03
Once clean they reach the rollers where they are crushed and a homogeneous mass is formed formed by the stones, the water, the skin, and the good of the fruit that is what the oil carries.
04
This pasta is placed in harmless coffins that are stacked on top of each other until the pasta is finished. This is called a "foot", which is placed in a hydraulic press and, with the pressure it exerts on the paste, it is possible to separate the solid from the liquid.
This system of extraction of the golden liquid is called COLD PRESSING, which is the characteristic of the traditional mill and which allows to preserve all the properties (vitamins and antioxidants) of the oil.
05
Finally, by settling, the liquid reaches special tanks which, due to the difference in density (oil above and water below), separate. Then, with the right and traditional tools, the oil is separated from the water and the process ends.
The leftover pasta, which is called sansa (dry stone paste), is removed from the coffins and these are again prepared to start another "foot".