How Secchi Olive Oil is Made
We have set up an oil mill which combines the best of traditional methods with the best of technology. By using granite milling stone for pressing, and then the Sinolea® - a system which smoothly extracts the oil from the pulp with as little handling as possible.
The oil that we obtain from this process is of an exceptional quality, as it keeps even the most delicate biochemical components of the fruit intact.
It is only at this point that we use a modern centrifugal separator, to extract the residual oil that is still left in the paste.
In this phase, thanks to our new extraction system allowing for minimal water addition, we are able to pass on to our olive oil the most precious features of the olive fruit itself.
Preserved to Perfection
We have left no stone unturned to make sure that the oil arrives on your table exactly as it was at the moment of pressing.
Each step in the milling, storing and bottling process takes place automatically under controlled temperature.
As it flows out of the presses, the Secchi Extra Virgin Olive Oil brings something special along with it - it keeps intact those qualities which only the best cold-pressed extra virgin olive oils made with the traditional system will have at the moment of milling.