THE OIL PRESS

Totally innovative, th oil press of ARTE OLEARIA (Oil Art) can rely on unique machinery, studied, projected and created exclusively for ‘Arte Olearia’ from the ‘TOSCANA ENOLOGICA MORI’.
The aim of the whole extracting process is to obtain a product as similar as possible to the natural chracteristics of the original fruit, at the same time enhancing the differences among the various cultivars.
The olives are then gathered and brought as quickly as possible to the olive press, -never after more than three hours from their gathering- and checked by the staff of the olive press. They are subsequently catalogued and immediately submitted to working with the procedure most appropriate to their kind of cultivar and to their phase of ripening. All the process is organized in order not to damage the product, and the vacuum bottle allows the product non to suffer alterations by agents that could cause its oxidation.
Each machine is connected with a computer provided with an opportune software that controls, monitors and records all the parameters. Each squeezing of the olives is carried out following a report indicating all the significant data of that batch of fruits and of the working itself, and is followed by a phase of tasting of the product when the final product is ready. All this in order to streamline the duration and manners of the squeeezing, and to be able to check how the organolectic  characteristics are altered or enhanced by the working process.

Moreover, the firm ARTE OLEARIA has a severe internal regulation, created and discussed by the members of the cooperative, and by an organisation run directly by the oil producers Matteo Mugelli and Gian Luca Grandis.

Besides this, each week some chemists of the ‘LABORATORIO CHIMICO MERCEOLOGICO’ of the CCIAA in Florence goes to the olive press to take samples of the oil and to analyse it. Often such analysis show a high percentage of natural anti-oxidating substances such as the tocopherols and poliphenols.