The olives are pressed into the mill within 6 hours of being harvested. All the works operations are carried out with COLD EXTRACTION and scrupulous attention .

  • Washing and De-leafing Station
  • Frangitura and Gramolazione
  • Centrifuge Extraction
  • Final Separation

STORAGE AND BOTTLING

After extraction, the oil is kept in stainless steel containers between 13º and 15ºC, in controlled temperature without oxygen. Afterwards, the oil is filtered thus maintaining the oil’s chemical and organoleptic values .

All the bottling operations are carried out directly by members of the Suatoni Family.

English
Galleria: