Blera: land of Etruscans, Oil and Truffle
The ancient origins of Blera, dating back at least to VIII-VII century b.C. , seem to enrich, beyond the history of the city, also the fertile local ground, where abound products with rare features such as the truffle and the extra virgin olive oil.
"Qui radichi e cresca! Non vuole,
per crescere, ch'aria, che sole,
che tempo, l'ulivo!"
Giovanni Pascoli, La canzone dell'ulivo
The Cooperative, in contrast with massive and industrial production policies of other oil mills, has chosen the processing of singular lots allowing single producers to work their own olives separately from other lots, so as to give everyone the possibility of tasting the extra virgin olive oil of their own plants.
We use a stainless steel crusher with an high production capacity to safeguard volatile substances that give off in the pressing phase.
In the Amenduni decanter happens the oil separations from water and olives pulp through the centrifugal force. with the two phases system we obtain a great water saving and an oil with a lot of polyphenols, useful for a longer conservability.
It consists in a slow mixing of the olives paste. Processing time and temperature influence profoundly. The electronical control avoid the negative effects of thermo-oxidation.
To clarify mostly the product, we use our centrifugal vertical axis separator without altering the quality.
OUR OIL MILL
IS AN ORGANIC OIL MILL
COMPLETELY ZERO ENERGY IMPACT.
OUR PRODUCTS COMPLETELY ZERO KM.
Our oil mill is completely new and it is composed by a cold extraction and two phases system (without water addition), situated in open countryside, in the Farm of ‘Università Agraria di Blera’.
The electricity used is produced by the photovoltaic system that covers the oil mill, winter heating is done with a boiler fuelled by olive pulp ‘nocciolino’ , and the olive pulp is used for the fertirrigation of our olive groves.