The crusher

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Extra virgin olive oil

How you do it? 

The olives harvested through Abbacchiatura with facilitators are carried out between October / December from secular and non-secular olive trees, grown in the municipalities of Tuscia, are then transported to our oil mill and processed within 24-48 hours.

The Processing Cycle is divided into:strong> 6 essential phases:

Washing – Crushing – Kneading – Squeezing – Separation – Storage / Washing

Extra Virgin Olive Oil: how a quality product is born

We are all used to seasoning tasty summer salads and vegetables in general with oil, but perhaps we do not all know which path olives take to reach our tables with a product of the highest quality. Along that journey there are enchanting moments, gestures that arise from the passion and tradition for good things, innovative techniques that never lose sight of the steps that have always accompanied this ancient art.

Producing a good olive oil is an art that requires the participation of several subjects, who bring energy so that those beautiful olives that shine on the plants of our hills can be transformed into a delicate nectar.

Once at the mill, people met to exchange ideas and opinions, ready to start again as soon as their harvest had been transformed into that precious juice that we still find in bottles on our tables today. Today the atmosphere that reigned in those ancient oil mills can be found inside our factory.

At Frantoio Ferrari, located in Località San Liborio snc – Caprarola (VT) – the oil is still extracted cold, below 28 ° C. The cold pressing allows to keep the nutritional values ​​of the oil unaltered, which in addition to a delicate taste also ensures a high presence of nutrients and powerful antioxidants. Choosing to season our dishes with cold-pressed olive oil does not only mean enriching each dish with taste, but also providing our body with precious elements for its well-being. In addition to the cold pressing of our olives we also carry out, on request, third party processing. Ask for a no obligation quote.

From the olive tree to the table: the path of extra virgin olive oil
A good extra virgin olive oil, before reaching the table, faces six different phases of the production cycle:
– wash
– pressing
– kneading
– squeezing
– separation
– storage


Defoliation is the first phase of this long process in which the leaves and branches are eliminated first, which would alter the organoleptic characteristics of the oil. At the Frantoio Ferrari located in Caprarola in the province of Viterbo, a stone’s throw from Rome, defoliation is free.


Washing is the first stage of this long journey: the olives, once harvested by mechanical or manual means, are first inserted into the pliers to be weighed and, after having been inserted in special processing registers, are placed in the Tramoia. From here a conveyor belt leads them to the washing machine to be prepared for the next step. By washing the olives, any traces of earth, dust and leaves are eliminated. For this phase, clean, running drinking water is used.

Once cleaned of any residues, the olives are subjected to crushing. In this phase the olives are crushed by a stone mill, called molazza, which transforms them into a paste.


The olive paste is thus sent to the Gramolatura, a technique during which it will be mixed slowly and delicately to facilitate the oil leakage and allow the individual drops to transform into larger drops. The time required for the kneading is decided by the mill operator, based on his experience and the type of cultivation.


Thus we come to the pressing phase: the olive paste is sucked by a pump and introduced into the centrifuge. Here the various components of the olive paste are separated according to their specific weight. Vegetable water and olive oil are filtered inside a device that divides them into two distinct containers, while the virgin pomace is taken outside the plant with special augers to reach the large pomace factories that will transform it into pomace oil. When the relative oil has been extracted from the virgin pomace, it turns into spent pomace and is destined for the thermoelectric plants of Northern Europe or used as fuel for heating homes and offices.


Meanwhile, our olive oil is on its way to its final stages. From the two containers with vegetable water and olive oil, the liquids reach the Centrifugal Separators, where they undergo a further selection which, following the same principle already explained when talking about Centrifugation, eliminates, thanks to the centrifugal acceleration of the Decanter, any trace of impurities and sediments of crushed olives giving back that greenish liquid with a unique flavor that has always been the pride of Italy in the world.


The oil thus obtained is then placed in specific containers of 18/10 stainless steel, subdividing it according to its oleic acidity and placed in dark and cool environments. Temperature and absence of light are determining factors for the success of an oil, which will then be subjected to laboratory analyzes and specific tests (such as the Panal Test) to determine whether it is Olive Oil, Extra Virgin Olive Oil, Virgo, etc. Once the decanting period is over, our oil is ready to be bottled and reach your table.


The path that goes from olives to oil is long and laborious but not everyone, despite living in a country where oil leaves a deep mark on historical memory, knows its enchanting moments.

Producing excellent oil is an art that requires passion and commitment, also sacrifice and technique, choral participation of several energies; once upon a time, the mill took on the characteristics of a sacred place in which the oil was obtained from olives and where, for the entire milling season, there was the center and the engine of life.

The oil mill was then more simply a square, an agora, a spontaneous place for meetings and exchange of ideas, waiting for the olives to be transformed into the precious juice that today, without realizing it and ignoring its steps, we find ourselves in the bottle.

The Frantoio Ferrari, located in Località San Liborio snc – Caprarola (VT), in addition to the cold extraction of its olives below 28 ° C, also carries out processing on behalf of third parties.

For more information contact us.

Office +39 0761 1769405

Cell +39 338 6200178 (Domenico)