The olives at the Vecchio Mulino are hand-picked with the only help of motorised rakes, this method preserves the quality of the olive and respects the life of the tree as well. Currently, harvesting is performed by a variety of shakers that transmit vibrations to the tree branches, causing the olives to drop, unfortunately this technique stresses the tree whose roots can be effected by the vibrations which can cause the detachment of the roots provoking the death of the tree.
COLD EXTRACTION AND PRESSING
Once the olives are picked, they are stocked in grids to ensure the right ventilation, once at the mill the process begins immediately within the 24 hours in order to avoid a premature fermentation and the loss of the quality of the final product.
The Il Vecchio Mulino makes use of a modern cold-pressing process with continuous cycle (temperature of the process is no higher than 27 degree to preserve all organoleptic and nutritional features of the extra virgin olive oil). The machines in our plant and the various phases of the process are linked to each other so that the working process is never interrupted during the phases.
OLIVE OIL STORAGE
The storage procedure is fundamental to preserve the nutritional properties of an extra virgin olive oil.
In our mill the oil is stored in stainless steel tanks kept in suitable places and maintained at a constant temperature ranging between 8°C and 15°C