The Oil Mill owned by the Pavi family has been synonymous with quality since 2003. Located in the hills of Pontassieve, near the little village of Acone, thanks to the guidance of Cristian Pavi, the oil mill has become a reference point for the families in the area looking for a place where press their olives. The new plant of the PIERALISI company allows, today as yesterday, to obtain an excellent product, both in qualitative and quantitative terms, able to satisfy the ever-increasing demands of customers. The oil produced comes solely from the pressing of olives harvested in areas particularly suited to olive growing.
The excellent quality of the oil is guaranteed by the selection of the olives, in fact we pay attention in selecting different harvesting periods according to the degree of maturity of the product and heed on pressing the olives with cold mechanical extraction within 12 hours in our oil mill.
This combination guarantees a product that enhances its high nutritional value and remarkable organoleptic characteristics, typical of the area in which we live.
In addition to quality, the philosophy of the Pavi family has always been to offer a healthy, genuine and natural product, while also fully respecting the environmental values that characterize our hills. And that is why, since its inception, the company has decided to join the Organic Certification, allowing the production of high quality oil while respecting the surrounding areas and minimizing the environmental impact in all phases of agronomic operations.
The farm's olive groves extend for about 35 hectares with plants of different types: Frantoio, Moraiolo and Leccino.
The olives are normally harvested from October 15th to December 15th, during the harvest, also known as “brucatura”, the worker use compressed air blast chillers (mechanical rakes) which, by moving, make the olives fall on cloths.
From the fields the olives are then brought to the mill and placed in large plastic crates with large holes to allow ventilation on all sides to facilitate the storage. The olives thus obtained are pressed within 24/48 hours of harvesting to maintain the organoleptic and health characteristics of the oil unaltered.
