How Olive Oil is Pressed: A Tour of Oliviera Sant’Andrea in Sinalunga, Italy

Since we came first to Italy a few years ago we started appreciating the real, high-quality olive oil. What is being sold in most supermarkets around the world is marketed as high quality extra-virgin olive oil, but once you try the real deal, you will understand what all the fuss is about.

As October is usually the month when Italians start pressing their olive oil, we were in luck! On 17th of October we were lucky to get a small glimpse into how olive oil is pressed at a modern Oil Mill owned by the brand Olio Del Capùnto in Sinalunga.

Most farmers bring their olives in special containers to an oil mill and a few hours later they can walk out with freshly-pressed olive oil. Let’s take a look at the process.

Unfortunately we didn’t get to taste any of this oil, that would have been very interesting. Instead we got to taste olive oil that was already ~7 days old.

Once we run out of our reserves of genuine Tuscan olive oil, it will be difficult to get used to the one in the markets. Almost the same price but the taste and quality is sad to even compare.

One Reply to “How Olive Oil is Pressed: A Tour of Oliviera Sant’Andrea in Sinalunga, Italy”

  1. Sue Carter Reply

    Thanks for posting. I remember Malvin telling us about this process and how the oil was a neon green! It certainly is bright.

    Thanks! Sue Carter

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