The Mill
Cold-Extraction Technology
The historic Capalbio mill, Frantoio, was restored in 2023. Cold extraction technology was introduced to better preserve flavour, polyphenols, and antioxidants, and with them, the oil's natural health benefits.
Cold Extraction, No Over-Processing
Extraction is kept at low temperature. This slows the process, but protects what the olives naturally contain:
Flavour
Polyphenols
Antioxidants
The oil is filtered once, and only once. We do not re-filter to extract more oil, because each additional step reduces structure, flavour, and integrity.
What remains from the olives, the pits, returns to the land, enjoyed by livestock.
24 Hours a Day
During harvest season, in September and October, the mill runs 24 hours a day. Olives are processed as soon as they are picked.
Freshness is critical. With each passing hour, polyphenols begin to decrease, and with them, the taste of the oil and its characteristic peppery finish.
2023
Mill Restored
24h
Daily Operation
<24h
Pick to Press
1×
Filtered
From grove to bottle, nothing is rushed.
Capalbio, Tuscany.
Harvest Timeline: the seasons
