Croci oil mill was born in 2004, with the idea of creating a family-run mill that favors quality over quantity and yield of olives. If it is true that to obtain an excellent oil, first of all we need healthy, quality olives, harvested at the right time and crushed in the shortest possible time, it is also true to understand that the oil mill has a 50% impact on quality oil.
The olives are crushed by a disc crusher, thanks to which we have no emulsions (the pasta does not emulsify with water and air and therefore gives less pressure to oxidation), a more rounded taste with oil and less bitter. The obtained pasta is sent into the kneaders in the atmosphere where the dough is worked for about 30 minutes at a controlled temperature ranging from 24 to 28 ° C. Depending on the ripeness and the varieties of olives it can change the temperature and the times of kneading (even 20 minutes).
Thanks to these last generation grinders, pasta is not in contact with oxygen and therefore we have no oxidation. When the pasta is ready it goes to the centrifuge where the solid part (sansa) and the liquid part (oil and water) are separated.
Even with this machine, of the latest generation, we are able to work with little incoming water, thus obtaining an oil rich in polyphenols, a cleaner and higher quality oil. The oil obtained from this machine then passes to 2 separators; they work in the absence of water and have the task of cleaning up the oil eliminating the water.
Instead of the oil mill, we also have a pit separator that separates the pits from the pulp of the olives. With this method we obtain an oil with less acidity, and a better preservation. We are very few in Tuscany to carry out this type of pressing mainly used to obtain new olive trees from the stone.