THE MILL

"When we decided to created a new facility for production - tell Paolo and Gionni - and we set aside the old, traditional mill, we cried. There are so many memories that connect us to those millstones... Memories that we want to keep alive, because we should not forget our past. But, at the same time, it is just as right to address changes, if they can bring along something better. (Photo 1)

The process
Olive harvesting is carried out by hand or with small mechanical machines.
Planning the harvest carefully aims to pick every olive at its optimum maturation point, which varies in relation to the characteristics of the land and the varieties that have been grown there.
After the harvest, the olives are put in slated crates and are then processed in the mill within 4 hours of harvest(Photo 2)..

The olives are put into a machine that mechanically separates the olive from leaves and small twigs (Photo 3).

The olives are washed with cold water (Photo 4).

Extraction, which is obviously made through mechanical means only, is strictly done cold temperature (always below 27°C) in order to both enhance all the oil's aromas and flavours and to keep its healthy components intact (particularly the anti-oxidants, which are very sensitive to heat). The pressing method is constantly varied to obtain the best from each variety: the olive mill is actually equipped with a hammer mill, a disc mill and a depitting machine. Within the press, sealed and filled with nitrogen, the times and temperatures of the paste are always determined in relation to the variety and stage of maturation(Photo 5).

The two-phase decanter extracts the oil from the paste without adding water, a detail that is very important and allows the phenolic part of the oil to be best preserved. As soon as the oil is extracted it is filtered with special machines that use absorbent cotton and cardboard. This allows the mud (a residue which is too often found at the bottom of bottles of oil and that alters the product's characteristics damaging its conservation) to be removed (Photo 6).

Storage takes place in special rooms where the temperature is constantly controlled, in stainless steel containers where the oil is kept until bottling, involving the use of inert gases (nitrogen, argon) to reduce oxidation to the minimum (Photo 7).

Oil is bottled in a bottling line that has a low oxidative impact, very modern and very well performing even from the point of view of ensuring sanitary conditions (Photo 8).

Bottling only occurs after a request, in order to guarantee the utmost quality and an appropriate and extended shelf life (Photo 9).

Scrupulous control of the packaging and labelling operations guarantees that each bottle of PRUNETI olive oil arrives elegant and perfect on the table of the consumer (Photo 10).



5- The times and temperatures of the paste are always determined in relation to the variety and stage of maturation




7- The typical green colour of the oil soon after extraction



9- Bottling only occurs after a request

1- Gionni and Paolo Pruneti's mill


2- Olives entering the mill



3- The machine used to remove leafs and twigs


4- Olives being washed


6- Oil soon after extraction, just before being filtered


8- The bottling line


10- Quality control