Oil Mill

frantoio olive

 Oil mill

For almost one hundred years, the Salvagno oil mill has been passionately producing extra virgin olive oil destined for demanding consumers who are looking for top quality and genuine products which are simple and natural. The perfect mix of tradition and innovation has allowed this well-established company in Verona to experiment with alternative cultivation methods able to guarantee the production of top quality extra virgin olive oil and numerous other products such as olives, balsamic vinegar and pesto.
From the harvesting to the pressing for an intensely flavoured oil

Our well established oil mill, dating back to 1923, is the key to creating oil with a prestigious flavour which is intense and unique and is rooted in special artisan working methods which begin the moment the olives are cultivated on the charming hills of Verona and are immediately harvested when they have reached the right point of maturity. Then come the delicate operations involved in removing the leaves and washing the olives to remove any foreign bodies before they move on to the crushing and pressing processes.
All the quality of a genuine product

Well known throughout the world, the oil produced by the Frantoio Salvagno maintains unaltered all the original properties and the nutritional value in the fruit which is celebrated in its exquisite perfume and highly valued flavour.
raccolta olive a mano

The Harvest

The olive harvest is still carried out using the traditional “hand stripping” system. Nets are placed under the olive trees on which the farmers can comb through the olives before being subsequently placed into suitable plastic crates in order to guarantee that the fruit is properly aired.
molitura olive

The Milling

Once the olives have arrived at the mill, no longer than 24 hours after being harvested, the leaves are removed, then they are washed with cold water and slowly ground using traditional granite grindstones "molazze". After around 20 minutes of being worked, a paste is obtained which is ready to undergo the next phase.
pressatura olive

The Press

At this point in the working process, despite having been ground for many hours, the olives still have not released their previous content. Hence, they need to be dosed through filter diaphragms called “fiscoli” which are interwoven nylon discs that are stacked on to trolleys and put beneath the presses to be squeezed. The presses squeeze the paste from the olives very slowly.
lavorazione olive

The Separator

After pressing, a dark liquid made up of oil and water is extracted: in fact, like all fruits, olives contain around 40-45% water with an average percentage of oil of 15-20% whilst the remaining 40% is a residual called "sansa", which stays in the filter discs for use as a combustible. The last working phase is the separation of the oily must using a centrifugal separator which separates the oil from the water.
stoccaggio olio


Once it has left the separator, the oil is lightly filtered using cotton filters to remove any remaining impurities. It is then put into steel tanks below ground level where it is stored for a whole year at a constant temperature. During the year it is bottled and shipped off for selling.
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