After years of studying and continuous research, as well as the collaboration with Professor Maurizio Servili of the Agricultural University of Perugia who helped perfect our blend of cultivars, we have created and developed a proprietary oil mill within our largest company, La Trinità (Marta VT), in 2015 with the aim of optimizing and maintaining the high quality of our oil consistently.
Thanks to this very important internal resource, we have been able to shorten the production times significantly. The olives are harvested, transported, defoliated, washed, refrigerated and the oil is continuously cold extracted within a few hours.
In this way, the heating due to storage is avoided preventing fermentation, mold or acidity, thus obtaining an intact high-quality oil.
The mill is divided into two separate Alfa Laval lines:
one classic continuous line (crusher, pasta cooling, malaxer in the absence of air, and decanter for two-phase separation);
the other more innovative presents the vacuum malaxer. This allows a complete extraction of the oil at lower temperatures, enhancing the polyphenols and aromas of the product. It also has an integral pitter that separates the stone from the pulp, a fundamental step to give greater delicacy to our oil, eliminating all the impurities and woody scents of the olive stones.
The temperatures do not exceed 68/75 degrees throughout the process, thus managing to obtain an oil with a good color, richness of aromas, stability and low acidity at the end of the processing.