{"id":982,"date":"2020-12-04T01:19:24","date_gmt":"2020-12-04T00:19:24","guid":{"rendered":"http:\/\/www.collietruschi.it\/?page_id=982"},"modified":"2021-03-13T01:54:03","modified_gmt":"2021-03-13T00:54:03","slug":"il-frantoio","status":"publish","type":"page","link":"https:\/\/www.collietruschi.it\/en\/il-frantoio\/","title":{"rendered":"The oil mill"},"content":{"rendered":"
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Colli Etruschi<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The oil mill<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Collection<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The ancient Romans already knew our secret: picking olives at the right time.\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pliny in the Naturalis Historia recommended harvesting the olives when they are still green or at the beginning of veraison when the bright green of the drupes begins to turn towards darker colors. <\/span>oleum quam very sour olive optimum fieri (Pliny, <\/span>Naturalis Historia<\/span><\/i> VII 17-33) the more unripe olive oil is obtained.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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From the tree to the oil mill without touching the ground.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The stripping is manual with the aid of facilitating equipment or in some cases mechanical, but always directly from the tree, never on the ground. This allows us to have an intact product, without dents or injuries. We then transport the olives to the mill on the same day as they are harvested, placed in perforated boxes that facilitate ventilation.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The crushing\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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First of all: cleaning.\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The process of obtaining the oil is complex and delicate and requires the utmost attention to the cleaning of environments and machinery. For this reason, in our oil mill we have taken steps to detach the machinery from the ground to facilitate a more thorough cleaning carried out with hot water without adding chemical detergents.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Speed and transparency \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The olives arrive at the mill directly from the fields placed in rigid perforated boxes and access our weighing system which is in line with the unloading, to make everything faster and more transparent.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Experience in technique.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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We have recently made further improvements to our system including a de-branching that allows us to completely defoliate the product and, above all, a washing system with integrated thermal conditioner. This allows us, if necessary, to lower the temperature of the product BEFORE any transformation in order to subsequently carry out a real extraction at the desired temperature without the risk of emulsions.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Looking to innovation to obtain a healthy product, rich in polyphenols\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our<\/span> attention is focused with particular care in preserving the aromas and maintaining the organoleptic characteristics avoiding taste alterations due to fermentation processes. From here the olives are sent to the crusher which crushes them and transforms them into pat\u00e9 (pulp) ready for kneading. The malaxers are hermetically sealed steel tanks to avoid the dispersion of aromas in which it is possible to add nitrogen and thus eliminate any risk of oxidation that would occur in contact with air and heat. In these tanks, the pulp is slowly mixed at a constant temperature of 24 \u00b0 -27 \u00b0 for 30 minutes. Subsequently the pulp is pushed towards the centrifuge where the separation of the solid part, i.e. the skins and pits (pomace) from the liquid part (oil), takes place. In our Cooperative this step takes place in the Pieralisi Multifunction Decanter (DMF).<\/span>.<\/span>
<\/span>The system allows you to work without adding water to the pasta with two significant advantages: on the one hand, the integrity of the pasta itself which is not "washed out" so it maintains its charge of polyphenols and other precious water-soluble substances, giving us a more rich and qualitatively superior, on the other hand a significant reduction in water consumption and a lowering of disposal costs.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Taking care of the environment.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The little vegetation water that is produced in any case is dispersed directly on the land of the members with a fertilizing action. The pat\u00e9 instead is used as biomass for the production of electricity, transforming what was a disposal cost into a value.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Conservation\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Preserving the oil immediately after pressing is the most delicate phase of the process to which we pay particular attention. In fact, the guarantee of the maintenance of the characteristics obtained during production will depend on the right conservation.<\/span>
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Protected from light and at controlled temperatures.\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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After filtering, we transfer the oil to the stainless steel tanks in nitrogen saturation, away from light and air and away from thermal fluctuations, in a special, air-conditioned room with a controlled temperature between 15 \u00b0 and 17 \u00b0.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\tGuaranteeing the highest quality of the product is a form of respect for those who grow and for those who buy.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Colli Etruschi Il frantoio La Raccolta Il nostro segreto lo conoscevano gi\u00e0 gli antichi romani: raccogliere le olive al momento giusto. Plinio nella Naturalis Historia raccomandava di raccogliere le olive quando sono ancora verdi o all\u2019inizio dell\u2019invaiatura quando il verde brillante\u00a0 delle drupe inizia a virare verso colorazioni pi\u00f9 scure oleum quam acerbissima oliva optimum […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_angie_page":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"enabled","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-982","page","type-page","status-publish","hentry"],"yoast_head":"\nIl frantoio - Cooperativa agricola Colli Etruschi Blera<\/title>\n<meta name=\"description\" content=\"La cooperativa agricola Colli Etruschi di Blera assiste i soci nel miglioramento, valorizzazione e qualificazione della produzione olivicola.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.collietruschi.it\/en\/il-frantoio\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Il frantoio - Cooperativa agricola Colli Etruschi Blera\" \/>\n<meta property=\"og:description\" content=\"La cooperativa agricola Colli Etruschi di Blera assiste i soci nel miglioramento, valorizzazione e qualificazione della produzione olivicola.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.collietruschi.it\/en\/il-frantoio\/\" \/>\n<meta property=\"og:site_name\" content=\"Colli Etruschi\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-13T00:54:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.collietruschi.it\/wp-content\/uploads\/2021\/01\/colli-etruschi-2021-4.jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.collietruschi.it\\\/il-frantoio\\\/\",\"url\":\"https:\\\/\\\/www.collietruschi.it\\\/il-frantoio\\\/\",\"name\":\"Il frantoio - 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