Our Company

Our company was founded in the mid-80s continuing the long tradition that our family has had since the early years of the '900. We are located in the central part of Valdinievole and in a mostly hilly terrain. We started with the production of vegetables, extra virgin olive oil and with the breeding of cattle and pigs; all activities that we have expanded over the years and still do. The company covers an area of about 15 ha between properties and land for rent with a dwelling of about 3500 olive trees. In 2004 we created a company olive mill equipped with the most modern and sophisticated machines in order to favor quality over quantity and yield of olives. The mill carries out the milling of olives also for third parties. Our experience and continuous improvement of the technologies used allow us to offer high quality standards for all our customers. Since 2006, the company has been operating agritourism activity where our healthy and wholesome products are the main protagonists of our menus and our dishes, to make you savor tastes and aromas lost over time.

Croci Oil Mill Staff

The Family Campioni is taking care since generations of the fields that it cultivates. A tradition that for decades has been known in the area for the quality of the cultivated products and for the dedication to their work.

Federico
Federico
After obtaining a diploma from the Agricultural Technical Institute D. Anzilotti of Pescia, he immediately joined the company, pursuing and honing the knowledge gained in studies and learned in the family. In the company he covers different roles such as the pruning, the olive harvest, the production of vegetables and caring for the most part the role of miller, while in the agritur he works as a cook assistant. It also manages all the administrative, marketing and customer relations. In 2017 he became Regional Delegate of the Italian Olive Oil Mill Association.
Gabriele
Gabriele
After obtaining a diploma from the Agricultural Technical Institute D. Anzilotti of Pescia, he immediately joined the company, pursuing and honing the knowledge gained in studies and learning in the family. In the company he holds various roles such as that of olive harvesting, the production of vegetables and care for the most part all agronomic part of the land, while in the agriturismo he carries out the activity of head room. He is also responsible for the logistics and the company's machinery department.
Mauro
Mauro
They founded the company in the first half of the 80s, starting with the production of oil and the cultivation of vegetables. In the company they must be considered as "jokers" because they cover multiple activities to support their children, while on the agriturismo they work as cooks.
Paola
Paola
They founded the company in the first half of the 80s, starting with the production of oil and the cultivation of vegetables. In the company they must be considered as "jokers" because they cover multiple activities to support their children, while on the agriturismo they work as cooks.
Pruning
Pruning
Pruning is an operation that we perform every year on plants from mid-January to April. This consists in making cuts on the plants in order to increase their productivity and maintain an ordered shape, as the olive tree is a plant that tends to take on a bush shape.
Fertilization
Fertilization
Fertilization is an agronomic practice that is not said to be done every year. On the basis of a visual examination of the plants and in other cases also thanks to the analysis of the soil, in the period of February-March we fertilize with organic, mixed-organic or biological fertilizers, depending on the plot.
Shredding
Shredding
The farm is cleaned about two to three times a year on average. The first time to eliminate the branches of pruning that are laid down on the ground and mechanically shredded. The other times in July and then before the harvest in October
Harvest
Harvest
Harvesting is done from mid-October until November. To speed it up so that we can reconcile the work for third parties in the mill we have equipped with self-propelled machinery of the latest generation. Attached to the tractor we have a mechanical shaker equipped with a clamp that takes the branch of the olive tree and vibrating makes the olives fall. These do not fall on the ground but are intercepted by another machine called "umbrella" equipped with a cloth that embraces a variable circumference of 6-10 meters the plant. Depending on the plot and the charge of the plants we can gather in two people from 15 to 25 quintals of olives per day
The pressing
The pressing
The olives are taken to the mill to be crushed not later than 8-12 hours from the harvest . Placed in big boxes they are turned into a tub and then they pass to a deramificator that has the task of removing the branches, twigs and leaves from the olives. Then the olives are washed by a washing machine that has the task of eliminating soil-like dirt and other products that remain on the skin. Then you can choose between 2 types of pressing:

Traditional Crushing

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.

Pitted Crushing

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.
Storage and bottling
Storage and bottling
The freshly pressed oil is placed in stainless steel tanks. Some of them are under nitrogen where we keep the oil that is consumed later, in order to find it with the usual aromas and the usual characteristics of when we have pressed it. The rooms are equipped with air conditioning in order to have a constant temperature of 16-18 °, ideal for storing extra virgin olive oil we have. We bottle as we receive the orders, drawing directly from the closed silos in order to avoid contact with oxygen.

The Farm

Gamberaio
Gamberaio
 Superficie
2 ha
 Cultivar
60% Frantoio 35% leccino 5% pendolino Maurino Ceretine
 Numero piante
circa 300
 Dove si trova
Località Gamberaio, Massa e Cozzile
Croci
Croci
 Superficie
4 ha
 Cultivar
Frantoio 50 % leccino 40% altre 10% moraiolo pendolino maurino
 Numero piante
1400 piante
 Dove si trova
Via Vignoli, Massa e Cozzile
Acquavivola
Acquavivola
 Superficie
Poco più di 2 ha
 Cultivar
70 % Frantoio 20% Leccino 10% pendolino Maurino
 Numero piante
più di 600
 Dove si trova
Località Acquavivola, Gamberaio, Buggiano
Pieve a Nievole
Pieve a Nievole
 Superfice
4ha
 Cultivar
Frantoio, Pendolino, Moraiolo
 Numero piante
800 Olivi
 Dove si trova
Via Frà Carlo, Pieve a Nievole