Molitura_ENG

THE MILLING

In the Vallone family oil mill, very modern machinery is used for extracting of the extra virgin olive oil with a continuous cycle and cold milling. Since mid-October, when the still green olives show a few slight purple reflections, hand-picked, carefully selected in small baskets, they flow to the family oil mill to be pressed within a few hours. After an accurate defoliation and washing with fresh water, the phase of cold pressing begins (less than 27°), followed with care and attention by expert eyes and hands. From crushing to slow and constant kneading, an intoxicating perfume pervades and captures us: it's the new green-colored oil, which flows slowly into stainless steel containers, then hermetically sealed to harness all the aromas, fragrances and flavors of a precious and unforgettable oil. Only thanks to a meticulous care and attention for each of these phases can one get the "Angelicum" oil which preserves all the positive properties contained in the olives, as evidenced by the high polyphenol content.