The mill has state-of-the-art, stainless steel machines with a production capacity of 40 q/h, allowing us to process olives on the same day, in large quantities, offering the milling service to a wide range of customers.

In order to offer an excellent quality product, we have chosen to cultivate a highly prized variety of olives: the Nocellara Etnea. Harvesting is done strictly by hand, using traditional methods handed down from our father. The harvested olives are placed in the hopper, and by means of belt ladders, continue for washing.

They are then channeled to the hammer, which crushes them, resulting in a creamy paste that will be poured into containers, the "Gramole," which are perfectly closed. The paste will be gramulated for 20-30 minutes and by means of screw pumps will be put into a centrifuge called a "Decanter." Here the extraction will take place, a process that is carried out without adding water to the olive paste and at room temperature. This will result in the formation of two elements:

The first is extra virgin oil, while the second contains spent paste with vegetation water, so it will be directed to the appropriate drain where it will be stripped of its crushed kernel. The extracted oil will be channelled to a second centrifuge that will make it 99% dross-free. This is also a processing that takes place at room temperature; it is therefore referred to as "Cold Extraction."

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