Innovation in respect of the artisan roots
Frantoio Ghiglione: artisans of taste, since 1920. The current continuous cycle plant allows the removal of the olive leaves and the washing of the olives in order to prepare the fruit for grinding without any impurities. During the processing – from the pressing to the separation of the water from the oil passing through the kneading process and the centrifugation – the automatic temperature control operates which allows the declaration on the label of the wording “obtained by cold pressing”. The oil is transferred to stainless steel tanks and stored under nitrogen. Its properties are kept intact, avoiding contact with oxygen which would promote the process of oxidation and, therefore, of aging.