A perfect combination of traditional craftsmanship and technology enables us to set in motion the production process within 24 hours of the time the olives are harvested. This allows us to guarantee an outstanding product, able to preserve all the beneficial properties and superb flavour of the fruit.
The olives come from different cultivars, all typical of the northern region of Lazio, such as Frantoio, Pendolino, Moraiolo, Leccino and Canino, which is the most common one. Furthermore, Canino olive oil has very peculiar characteristics like the green emerald color with golden hues.
The photovoltaic system we have installed allows us to produce the energy we need for processing the olives, with zero CO2 emissions. That's why Frantoio Gentili is so kind to the environment.
The olives from the baskets, stored under a roof so they are not subjected to rises in temperature, are poured into a hopper and transported on a conveyor belt to the leaf remover and washer to have all the leaves, branches, earth and other impurities removed.
Once they have been washed, the olives are milled using blades and hammer crushers. This process is carried out in a closed environment in order to prevent the dissipation of extremely useful volatile substances such as the polyphenols that help preserve the oil, and well away from oxygen, which would oxidise the product by producing peroxides.
The following step is known as malaxing. The paste is mixed and softened for about half an hour in tanks at a temperature of 25-26°C. This is very important because it allows oil to preserve all of its beneficial properties.
After malaxing, the paste is transferred into another tank, where it is mixed again and diluted with the water produced by the olives, because normal water might affect the final stage in the separation of the oil from the water.
Once this final malaxing process is complete, the paste is pushed into the decanter, where the remaining oil is extracted by centrifugation. The must produced is then pumped into the separators, which use centrifugal force to spin the oil away from the water and the solid residue.
The oil thus extracted is stored in steel tanks, where it is left to decant for 10 days before being transferred into other containers where it is lightly filtered before bottling.