Company
| The olive mill and Oil processing |
  The ‘Antico Frantoio Trampolini’ olive mill has been producing oil typical of the Umbrian region since 1785 and is the last remaining mill within the internal perimeter of Perugia. While continuing to respect our traditions and mainain the highest quality, over the years we have acquired more modern equipment in order to guarantee the consumer a product with perfect organoleptic characteristics. Our current ‘AlfaLaval X4’ continuous cold pressing system has a production capacity of 20 quintals/hour. The olives are stored in 20kg aerated boxes and the process of removing leaves, washing and cold pressing takes place within 12 hours.   Cold pressing takes place through a system of steel discs that crush the olives into a very fine paste The paste is collected in a thermal tank, where the kneading process, the continuous movement of the paste, begins. In order to separate the oil from the solid matter, the paste must reach a temperature of 27°C.  After 30 minutes of kneading, the extraction stage begins: the paste is pushed through a pump in the ‘Decanter’, and a centrifugal process separates the solid matter, stones, dried pulp and skins, from the liquid, oil and water, called ‘Most’.  The ‘Most’ is then processed further using another separation method, followed by centrifugation to eliminate any impurities. The resulting oil, now amber in appearance, is known as ‘Noble Oil’ – opaque and leafy-green with golden hues and persistent shades with a unique, fine and delicately fruity flavour.   Stored separately in sealed stainless steel tanks, this oil is bottled on request in the desired packaging and sent directly to you, our customers...for your tables all over the world. |