The Olive-Mill
The Villa a Sesta olive mill is one of the few still in existence that continues to use the traditional “cold extraction” technique, handed down through the rural generations.
The traditional method consists in the use of grindstones made of stone to prevent alteration of the quality of the oil and to maintain its genuine flavours and fragrances.
The movement of the stone wheels transforms the olives into a paste. This is followed by kneading at ambient temperature, and then squeezing performed using presses: the olive paste is spread on diaphragms (which are used to prevent alteration of the natural quality of the oil) and is then pressed, thus obtaining a concentrate of oil and water; centrifuging then separates the oil from the watery part.