Frantoio Paganelli

The olive arrives at the mill shortly after harvesting. After the malaxation phase, the oil is separated from the paste of olive ground using our “decanter”, in a single operation. Our two-stage decanter separates the oil without addition of mains water, using only vegetation water naturally present in the olive (very rich in antioxidants), with a great advantage for the environment and quality of the oil produced. The oil is then filtered in the shortest possible time, so that the chemical and organoleptic characteristics of the freshly pressed oil, are preserved for longer. It is then preserved in the stainless steel tanks, in our basement/cellar, at the optimal storage temperature, much of it in nitrogen head. Packaging of bottles or cans it only happens in small batches at a time, based on orders.