PICCOLO-CRAMAROSSA: COLD PRESSING
The Oil Mill Cramarossa-Piccolo was founded in 1880 by Luigi Piccolo, who built an oil mill which made use of animals to move the huge granite wheels. In the following years and decades, Luigi’s heirs made various changes in the production system, until 1980, when Saverio Piccolo and his wife Maria Cramarossa, present administrator of the firm, totally reorganized both the spaces and the machines, always keeping a great care of the processings of oil making, according to the traditional system of cold pressing. Therefore, since 1880 until nowadays, the Piccolo-Cramarossa family deals with the selection of high quality products and directly follows all the stages of the production of oil, from harvesting to bottling and packaging. Further changes have been made in summer 2018 by the same owners, to renovate the production system and to get an always excellent oil.
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- Different selling sizes for a unique extra virgin olive oil
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- Hand picking (“bracatura”)
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- Olives cleaning before defoliation
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- Olives pressing by means of granite wheels
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- Pressed olives are made compact by the kneading machine
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- 4 pressing mats and 1 metal disk to assure evenness of pressing
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- Mats are covered with olive paste
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- Oil must is separated from the solid part and gathered in steel tanks
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- Oil must is separated from water thanks to a centrifugation at 8000 revolutions
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- Final result: a type of oil which has green colour, almondy and sometimes peppery flavour
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- Overview of the Oil Mill Piccolo-Cramarossa: granite wheels, oil presses, centrifuge
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- Three selling sizes for extra virgin olive oil