Paganelli Oil Mill

The olive arrives at the mill shortly after harvesting. After the kneading stage, the oil is separated from the ground olive paste by means of our 'decanter', in a single operation. Our two-stage decanter separates the oil without adding mains water, using only the vegetation water naturally present in the olive (which is very rich in antioxidants), with a great advantage for the environment and for the quality of the oil produced.

The oil is then filtered as quickly as possible so that the chemical and organoleptic characteristics of the freshly pressed oil are preserved for longer. It is then stored in stainless steel tanks, in our basement/cellar, at the optimum storage temperature, much of it in nitrogen. Bottles or cans are only packaged in small batches at a time, according to orders.