MILLING OLIVES

 

There are always so many questions about milling olives, and making extra virgin olive oil.

Here is the simplified synopsis:  good fruit, meaning good olives, makes good oil!

 

The process

  1. Olives are delivered to the mill the same day they are harvested

step1

 

2. Olives are inspected and photographed and the temperature is documented

step-2

 

3. Olives are weighed (olives minus bin = weight of fruit)

 

4. Olives are washed, very lightly

step-4

 

5. Olives (including pit, skin and tissue) are crushed in the hammer mill crusher

step-5

 

6. Olives are malaxed (mixing and warming)

step-6

 

7. Centrifuge Number 1, the Decanter, separates material (pit, skin and tissue) from the oil

step-7

 

8. Centrifuge Number 2, the Valente, clarifying the oil

step-8

 

9. Storage 62° F, cold, dark and under an inert gas

 

10. Decanting is important and should happen in 6-10 weeks after milling

 

You can make good oil with good olives and good machinery. We learn new techniques every year and experience is valuable. With climate change, and general warming, we at IL Fiorello, have made significant changes to our methods and internal temperatures during milling.

 

The result is great oil.

 

Ciao,

Ann

 

 

Trip Advisor certificate of excellence

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...

Trip Advisor certificate of excellence

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...