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Our mill utilizes the Mori TEM "Cultivar 1200"—an Italian system of world-renowned excellence—to extract premium, artisanal Extra Virgin Olive Oil. We have developed a proven protocol based on experimentation, continuous study, and in-depth research. We carefully manage processing times and methods, defining specific recipes for each olive variety to impart unique organoleptic qualities to our oil; furthermore, through constant innovation, we minimize oxidation to maximize polyphenol extraction.
After being brought to the optimal processing temperature in a refrigerated washer, our olives are crushed using Mori TEM’s helical blade technology—a “soft” crushing system that breaks down the fruit gradually and gently. The crusher is cooled by a chiller, which keeps the temperature of the olive paste under control during processing. This step—one of the most delicate in the entire production process—is crucial for preserving the olive’s aromatic and polyphenolic profile, thereby enhancing the fruitiness and organoleptic quality of our extra virgin olive oil.
After crushing, the olive paste is processed in Mori TEM vertical malaxers—a world-exclusive technology in the olive oil industry. These enclosed malaxers allow the paste to be processed with minimal oxidative impact, thanks to the ability to create a vacuum inside the unit. A low-speed agitator promotes the coalescence of oil micro-droplets, while electronic temperature control preserves the integrity of the oil’s aromatic compounds and antioxidants. The result is an extra virgin olive oil with rich fruity notes and a high polyphenol content.
The oil is extracted using a Mori TEM two-phase centrifugal decanter: the paste travels the entire length of the drum's cylindrical section, while a sealed central tube prevents air from entering during the process, thereby limiting oxidation and preserving aromas and polyphenols. Processing at low temperatures and the absence of the stagnation typical of conventional two-phase systems ensure a higher yield without compromising quality.
Immediately after extraction, the oil undergoes immediate filtration to remove solid residues and moisture—a step that ensures long-term stability and preserves all its organoleptic characteristics, resulting in an extra virgin oil that is “greener” and longer-lasting.
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 extraction improves the oil's quality, enhances its body and fruity aroma, and improves its shelf life, as polyphenols—excellent natural antioxidants—are not lost in the wastewater.
The olive processing system used to obtain the finished product guarantees cold processing. Indeed, at no stage does the product exceed a temperature of 27°C; this prevents the activation of the olives' natural enzymes and the resulting oxidation process—a factor of fundamental importance for producing top-quality extra virgin olive oil. Our technology allows us to select the extraction temperature, enabling us to operate well below 27°C.
The cold extraction process imparts organoleptic properties to the extra virgin olive oil that cannot be achieved through standard continuous-cycle extraction systems. Frantoi Sama has prioritized quality to ensure its customers experience an oil that retains characteristics as close as possible to those naturally offered by the fruit.
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