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The new oil mill in continuous operation, built in 2010 in a specific structure, uses the latest technologies to keep the organoleptic qualities of fruit unaltered.
It is an Alfa Laval model with a disk olive press and closed kneaders, with control of the operating temperature that never goes above 26°.
The olives, within a few hours of harvesting, are carefully washed and crushed. The resulting olive oil, after being filtered, is stored in stainless steel tanks in controlled temperature environments (15-17°).

 
   

Azienda Agricola CERROSUGHERO di Laura De Parri Loc. Cerrosughero S.S. 312 Km 22,600 CANINO - VITERBO - ITALIA Tel/Fax +39 0761 438594 lauradeparri@libero.it