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Frantoio olive oil making in the
traditional stone crushing method Frantoio Restaurant patrons, during the crushing season (November - December), can watch the entire olive oil making process while enjoying an authentic contemporary Italian meal. Follow this virtual tour below in our state of the art press and find out how olive oil is crafted in the traditional stone crushing method.
Order online >>
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The most important
thing: good olives make good olive oil. Here are some containers of freshly picked olives
that olive oil authority and Frantoio 's president Dr.
Roberto Zecca personally selects for Frantoio. Olives have to be processed as soon as
possible after harvest. |
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Thoroughly cleaning and
hand picking among tons of olives to discard unwanted ones and foreign objects, it's
another painstakingly step that makes Frantoio olive oils so special. |
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After getting washed the
olives are poured into the crusher through a conveyor belt......... |
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....and are then crushed by 3200 lbs. of granite stone wheels for 10 to 15 minutes to pre-crush at the coldest possible
temperature to promote fruitiness. |
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At this stage the paste is crushed a second time in a finishing hammer mill at slow revolutions for maximum extraction of polyphenals. The paste is then processed in a two-phased Pieralisi decanter of the latest generation. |
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Looks like liquid gold! The olive oil is finally extracted by the
vertical centrifuge separator. The whole process took about 1 hour. From the initial 1/2 ton of olives only about 15 gallons of extra virgin olive oil will be produced.
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The golden liquid is then hand
bottled in limited quantities.
Our Proprietor Select Extra Virgin Olive Oil
is only sold at Frantoio Restaurant and
from our website directly to the
consumer to insure freshness
and excellent price quality ratio.
ONLINE ORDERING
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152 SHORELINE HWY. MILL VALLEY, CALIFORNIA 94941
TEL. 415-289 5777
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