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Antioxidants - A chemical compound or substance that inhibits oxidation. Certain vitamins, such as vitamin E, are antioxidants and may protect body cells from damage caused by the oxidative effects of free radicals.



Bruschetta - An Italian appetizer consisting of toasted bread slices drizzled with olive oil and usually topped with tomatoes and basil.



Continuous system - Working with a continuous system, ensures  consistent quality products and the highest standards of hygiene. The system allows to control the entire process (from the cleaning of olives to the finished product) it also allows to monitor the parameters. 


Decanter - Separates centrifuge. The kneaded olives are brought inside of a horizontal centrifuge (decanter) exploiting the principle of specific gravity for the separation of solids (pulp, peel and seed) and liquids (oil and water).

Defoliation and washing of the olives - Once the olives get to the mill, after they are weighted they are transferred to be defoliated  by means of a suction turbine which allows the removal of leaves and twigs. The olives are then washed by powerful jets of water. At this point the olives are poured into a hopper, ready to be placed into a grinder or as an alternative a grinding mill.



Fiscoli - Plates made of natural fibers. They are usually placed one on top of the other on a cart, which is then brought to the press to obtain oil through mechanical pressing.

Fine Frying - To fry successfully



Gramola - Operation of continuous mixing of the olive paste to facilitate the aggregation of small  oil particles, at a temperature between 20 and 27 ° C for a maximum time of 60 min.



Leccino -  Straight plant, with dense foliage, very vigorous. It is widely present in the olive groves, especially in newer ones .



Marasca (marasca bottle) - Tipycal bottle to contain olive oil of a squared shape.

Mill - Pendulous or semipendulous plant, with expanded and sparsed hair, characterized by medium vigor. It is widespread in the groves of Friuli.

Milling - Process of extracting olive oil from olives.

Muller - Grinding stone necessary to press the olives. It is the main element of the crusher, through a hammering system and a low rpm grill with double crushers.

Mechanical pressing - ...


Pieralisi - Milling Plant Producer (for external process) of olive oil ( read more ).



Olive Paste -


olio grezzo filtratoThe filtering process of the oil is carried out by using  a paper filter.

In the unfiltered Oil you will be able to find pieces of the fruit, which donate the aroma and flavor to the oil for months. It works as a reserve, which continuosly releases to the product the essence that derives from the original fruit. As time goes by the particles of the fruit reach the buttom starting to decompose becoming "sludge". In order for this process not to affect the quality of the oil, it is important to separate those remainders from the actual oil during spring or fall, especially if the "sludge" percentage is high (2-3 % of the total product).

In the filtered oil the deposit process is extremly reduced and so is the concistency of the fruit parts. The difference between filtered oil and non filtered will be more obvious as time goes by, for filtered oil the decay will be slightly faster in terms of flavour and taste and also there is an increased risk of oxidation (rancid taste). However the difference between the two can be decreased by using crushing tecniques at low temperature and with low air contamination, also by keeping the oil in air and light sealed containers , and  at a temperature of 15° (especially in the summer).

In newer oil - full of flavour and taste - the difference between filtered or non filtered oil is minimal. However as times passes unfiltered oil is more likely to maintain  good organoleptic characteristics   and stays fresh. On the other hand, filtered oil stays more clear.

Therefore for unfiltered oil, it is very common and a sign of good quality to find some residues or deposits at the bottom of packages and/or bottles.

Olive Residues - is a byproduct of the olive oil extraction process that comes from the pulp residues and fragments of the seeds.


Raggiola - The plant is  vigorous, with dense branching and broad  leaves . The plant has good resistance to the cold.