OliveOil
The guide to the italian Producers of olive oil
Olive Oil
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Olive mills (6)

Year after year we are renewing the challenge to achieve the best quality, thanks to modern machineries and our passion, and above all looking at ancient traditions. The first “semi-automatic stacker” which was aw ...>>>
Along the ancient Via Cassia, which passes through the land of the Etruscans - between Rome, the “Eternal City”, and Viterbo, the “City of the Popes” - are situated the doors of the Frantoio Tuscus oil mill, wh ...>>>
In the organic farm Il Toppo's fileds (certified ICEA) olives grove consisting of about 3000 plants located at a height between 400 and 500 meters and south-facing where they can happily enjoy a highly favorable microcl ...>>>
The best olives are harvested by hand in the months of October and November to be cold pressed within 12 hours and then become oil. The particular nature of the terrain and climate, the centuries-old trees, our passion a ...>>>
what inspires us ... "ancient traditions, who have shared love and passion for the production of extra virgin olive oil, now make excellent vocations for a product that combines the satisfaction of the palate with a ...>>>
Extra virgin olive oil: “l’Antico Frantoio dei Cardarelli” Our own extra virgin olive oil “l’Antico Frantoio dei Cardarelli” is obtained by “Muraiolo olives” a typical variety of our valley, grown on our ...>>>
Oil mill: Plant Pieralisi M3 capacity of 16 hours per day 240 tons of olives per day. Warehousing and storage: storage capacity of 20 tanks divided by 660 tons of oil with temperature-controlled warehouse and storage s ...>>>
The working of our Olive Mill is still traditional with cold squeezing. Traditional working because the olives are broken and transformed into a pulp with ancient squeezing methods: slow edge-runners that crash the oliv ...>>>