it’s not a simple oil mill...

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.

Certified excellence

IGP certification
Organic certification

Continuous cycle…

If until a few years ago we were looking for oil quality going to crush in modern crushers in a continuous cycle instead of stone ones, today it is not enough anymore…

…but not only.

we need to make a further choice, looking for modern continuous cycle crushers, but that adopt the latest generation of machinery

to get the most out of it

For this reason, every year we present the latest technological innovations introduced in the oil world in order to obtain the maximum in terms of quality for our oil and that of our customers.

our choiche…..

Cleaning and washing system with recirculation of clean water, crushers with the possibility of varying the speed of crushing of the olives, thermal conditioning module to lower the temperature by 10 ° C when the T ° is high in the initial moments of the harvest, kneaders in the atmosphere controlled with constant temperature control, choice between 2-phase and 3-phase centrifuge, carton filtering and oil storage under argon.

Traditional or pitted

Traditional Crushing

The olives initially pass into machines where cleaning and washing takes place, the latter equipped with a water recirculation system. The olives are then ground by a knife crusher with inverter in order to vary the revolutions and the crushing speed of the olives, thanks to which we can, based on the olive and its degree of ripeness, intervene on the volatile part (perfumes ) and aromatic (light, medium, intense fruity) depending on the type of oil we want to obtain. After the crushing of the olives, before reaching the kneaders, the pasta passes through a pasta conditioning module, which is cooled and brought to a temperature of 18 ° C, thus reducing the degradation of the phenolic compounds and / or increasing the formation of volatile compounds in extra virgin oil. The pasta obtained is sent to the kneaders in an atmosphere where it is worked for about 20/30 minutes at a controlled temperature that varies from 24 to 28 ° C. Thanks to these latest generation kneaders the pasta is not in contact with oxygen and therefore we have no oxidation. When the pasta is ready, go to the centrifuge. The crusher is equipped with 2 centrifuges, one with 3 phases and the other with 2 phases. The three-phase centrifuge separates the solid part (pomace), the oil and the water. With this latest generation machine, we are able to work even the smallest batches of olives in an optimal way, without losing yield and to work with a little incoming water thus obtaining a more sweet and clean oil. In the two-phase centrifuge, on the other hand, the solid part (water and pomace) and the “oily must” are separated by working without water, we are able to obtain oils rich in polyphenols with a stronger and more intense taste. From here the oil then passes to the separator that works in the absence of water and has the task of cleaning the oil of impurities. Subsequently Filtration with cellulose cartons takes place where we eliminate all those substances that would alter the state of conservation of the oil. With these the cycle ends

Pitted crushing

Instead of the crusher we also have a stoner that separates the core from the pulp of the olives. With this method we obtain an oil with less acidity, and a better conservation. We are very few in Tuscany to carry out this type of pressing used
especially to extract new olive trees from the core.