At the Suatoni Oil Mill we follow and carefully take care of every single processing step. The olive harvest is done strictly by hand, as in the past. The olive is a particularly delicate fruit, and hand-picking makes it possible not to damage it before pressing. The olive harvest is a tradition which has been renewed for centuries, always in the same way, which is handed down and preserved, from father to son.
THE OIL MILL
On this page are some photos of life in our mill. The images tell of some of the moments concerning the production of very high-quality oil which the Suatoni Oil Mill offers, a historic company which since 1949 produces and distributes extra virgin olive oil cold-pressed from our olives.
Among the strengths of our company is the Alfa Laval 2.5 stage extraction line of 1500 kg/h. Our olives are processed within 6 hours of collection. The processing operations are all performed with great care, strictly with cold extraction. The olives pass from the washing and defoliation station, to the crushing and kneading, to the centrifugal extraction...
STORAGE AND BOTTLING
Once it has passed through the extraction crack, the oil is decanted into stainless steel silos at a controlled temperature which fluctuates between 13° and 15°C (in the absence of oxygen) and is stored in these containers. Afterwards, the oil is filtered, with the necessary care to ensure that the chemical and organoleptic values remain unchanged. Follow the bottling operations, carried out directly by the members of the Suatoni family, today as in the past.