The Frantoio Romano Vincenzo since 1959, mainly deals with the transformation of olives into extra virgin olive oil, both on behalf of third parties and on its own. The Mill, during the activity for third parties, takes care of consultancy relating to the cultivation and harvesting phases aimed at improving the quality of the olive oil, directing producers to obtain an increasingly high quality extra virgin olive oil. Over the years the company has always used cutting-edge technologies in the olive process. In 2007 important investments were made with the installation at the premises of a plant with a continuous integral extraction system entirely built in stainless steel and totally washable from batch to batch precisely to avoid mixing between the oil in the oil. one batch and the other so as not to modify the organoleptic qualities of the oil of the individual producers. The advantages of continuous systems compared to a traditional single pressure system of the same working capacity are: 1. it occupies a much smaller area, about 60%; 2. it requires reduced manpower, in consideration of its high automatism; 3. has high productivity, cleaner machinery, with better overall quality oil production. From a continuous cycle, with the same quality of the pressed olives, an oil with a spicier flavor is often obtained, with a greater load of polyphenols and, therefore, greater supply of natural antioxidants, more preservable and healthy.    

stages of processing