Every year we work hard to introduce innovations to our extraction cycle, yet remaining bound to our traditions, in order to move closer and closer to an excellent production. The prerogative of all our investments is to produce olive oil with peculiar characteristics, an oil that can maintain its undiscussed properties and fragrance unaltered through time.
The Nunzi olive mill is located in Cantalupo, in the heart of Umbria, in a valley surrounded by hills, near Bevagna, across Assisi and Spello, in a territory where growing olive trees is tradition and culture. In this countryside, where time seems to have stopped in the years in which the products of the land were wealth to humans, the Antico Frantoio Nunzi – the Old Nunzi Olive Mill – was founded in 1860. Our family has, for generations, been handing down a passion for extra-virgin olive oil, the same passion that allows us to give added value to our oil to this day: genuine, fragrant oil rich with the aromas of our land, certainly of a superior quality. Up to a few years ago, oil was extracted through the old traditional system that used ancient granite stones and hydraulic presses, all of which narrated the story of our family. Today they are all in our Historical Museum, visited every year by countless aficionados. Oil is currently extracted through an evolved so-called modern continuous cycle, allowing for excellent results in terms of both quality and efficiency. Respecting tradition, a synonym of genuineness, trust and territory, every year we add improvements to our production cycle, with the goal of increasing the qualitative level of our product more and more. The harvesting of the olives begins when they begin to ripen, becoming an equal mixture of dark and green; pneumatic shakers are used. The olives are then taken to the mill so they are worked as soon as possible, usually within 12-18 hours, to avoid fermentation and oxidative processes that would otherwise damage the quality of the oil.
1- DE-BRANCHING, DEFOLIATION, RINSING OF THE OLIVESThe first activity made to the olives that are to be worked is de-branching, which consists in removing the olives from the branches. This mass of olives is then submitted to suction in order to remove the residual loose leaves. The rinser then eliminates residues of soil and other impurities, using potable water.
2-PRESSINGOur MORI-TEM press with variable-rotation blades can adapt to all types of olives, enhancing the organoleptic qualities of the fruits.
3-KNEADINGKneading consists in continuously mixing the olive paste within a kneading machine. This is a crucial, delicate phase, as it allows for the oil drops in the paste to bind to each other, which will make extraction easier later.
4- EXTRACTIONExtraction is the heart of the working process. After kneading, the paste gets to the centrifuge separator with horizontal axle, the decanter that uses centrifuge force to separate the different components of the paste: oil, water, and pomace oil. In 2019 we started using a machine designed to obtain maximum yield and quality, with minimum water consumption: Decanter X6, top of range of Alfa Laval, a leading company in the sector.
5-SEPARATIONTwo modern vertical centrifuges separate oil from the water contained in the oily must from the decanter, resulting in extra-virgin olive oil that is ready to consume and rich with all its properties.
The entire production cycle takes place at controlled temperatures, electronically monitored in all its phases, to result in an excellent product.