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We have developed a proven protocol, the result of experimentation, ongoing research, and in-depth analysis. We manage processing times and methods to give our Extra Virgin Olive Oil unique organoleptic properties, the result of a blend of tradition and innovation, limiting the oxidation process and promoting high polyphenol extraction.
The flagship of our extraction system is stone grinding, using a three-wheeled granite millstone. The millstone is the tool used in this first step of extraction, derived from ancient stone millstones, hence our motto, "comu ficiru l'antichi" (as we do with the ancients).
The pressing process takes place through the traditional press method, in which the paste obtained from grinding is spread on fiscoli and put under pressure through hydraulic presses to obtain the must, a mixture of vegetation water and oil.
In the final step, extra virgin olive oil is obtained from the must resulting from pressing through a modern centrifugal separator, which separates it from the vegetation water.
We take care of our EVO oil and, after filtering it to remove any residual vegetation water and pulp, it is stored in stainless steel silos, under nitrogen, an inert gas that replaces oxygen, in temperature-controlled rooms.
Cold pressing improves the quality of the oil, enhances its body and fruity aroma, and improves its preservation because polyphenols, excellent natural antioxidants, are not dispersed into wastewater.
The olive processing method used to obtain the finished product is guaranteed cold. In no phase is the processed product heated above 27°C, preventing the olives' own enzymes from activating and promoting the oxidation process, a crucial aspect for obtaining the highest-quality extra virgin olive oil.
The traditional cold extraction process gives EVO oil organoleptic properties impossible to match with modern extraction plants. Despite being an uneconomical process, Frantoi Oleari SAMA has chosen quality to guarantee its customers the experience of an oil with characteristics that bring it as close as possible to those the fruit can provide.
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