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Production

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We have two methods of production:

- the traditional system, or discontinuous, using grindstones to press the olives

- the continuous system, using mechanical olive presses - this line is certified as organic

 
 


Here is a brief explanation of the two different method:

 "TRADIZIONAL" SYSTEM
 "CONTINUOUS" SYSTEM
  • Milling the olives:

    The movement of huge granite wheels changes the olives into a pulp by exerting different actions on the different constituent parts of the olives, and exalting the harmony of the organoleptic (taste, smell and colour) qualities of the oil.

  • Kneading the pulp

    Both systems are similar: the pulp obtained by pressing the olives contains oil in the form of tiny droplets. These must be separated from the rest of the pulp by means of re-mixing in steel containers (kneading machines).

  • Oil extraction by pressure

    The separation of the oily must (oil and vegetation water) from
    the oil residues comes about through pressure in the “presses”.
    It is a critical phase and requires great skill.

    The oily must obtained by pressure is separated by vertical
    centrifuge into oil and vegetation water.


      

     

  •  Pressing the olives

Different types of mech- anical olive presses exert a more energetic action on the pulp compared to stone wheels, thus extracting a larger quantity of polyphenols and ensuring conditions of maximum hygiene.

  • Kneading the pulp

Both systems are similar: the pulp obtained by pressing the olives contains oil in the form of tiny droplets. These must be separated from the rest of the pulp by means of re-mixing in steel containers (kneading machines).

  • Oil extraction by centri-Fugation

Separators or “decanters” separate the oil from the other constituent parts of the olive pulp using centrifugal force.
The latest machines do not require the addition of hot water and therefore the characteristics of the oil are not altered.

The oil obtained by horizontal decanting contains a tiny amount of water which is separated by vertical centrifug
 
 
   

     
     
Oleificio Rosini  since 1982 extra virgin olive oil with passion , transparency , quality- P.iva 00966230427