The oil mill
The greatness of the Cerrosughero oil mill is in the craftsmanship of our Extra Virgin Olive Oil
"It was 2006 when I started pressing on my own. They are memories, very dear to me, of a complicated beginning. The mill was on a trailer and the transition between harvesting and pressing was immediate."
Laura De Parri
Continuous cycle oil press
In 2010 the actual oil mill was built and the choice fell upon Alfa Laval machinery. The continuous cycle allows a control of the processing temperature, which does not exceed 26 °. The olives arrive in perforated crates that allow air to circulate and the drupes not to be crushed while maintaining their integrity. The next step, the defoliation and washing, is delicate and important because it allows for a clean product, free from impurities, to enter the mill.
The malaxation takes place with a careful control of the temperature in order to keep the sensory profile intact.
The oil is then filtered and stored in stainless steel tanks under nitrogen and then packaged on the spot.
Discover the Extra Virgin Cerrosughero
A recognizable style, a unique taste
