The Terre dell'Olmo oil mill

The sun and the sea of Salento have always been the ideal cradle for the natural maturation of a very ancient durum wheat, the Saragolla wheat (Triticum durum turanicum) which belongs to the Khorasan family.
The ancient cereal-growing vocation of the territory of Campi Salentina already emerges in the toponymy, as it can be clearly seen if you observe the municipal heraldic coat of arms depicting an open sheaf of wheat..
In our Terre dell'Olmo mill, we implement a grinding system that is actually the simple mechanization of gestures performed by man since prehistoric times, when the grains were crushed with the movement of a roller on a flat stone into a kind of mortar.
At the Terre dell'Olmo, we have been growing wheat for over 50 years and we have been working to transform it into flour to bring quality and genuineness to your tables.
Our mill carries out a milling with a roller that takes place in only 4 steps and allows a breaking of the grain that separates the inside (endosperm) from the cortical parts of the caryopsis of the wheat without removing the germ.
We have chosen to carry out a dry milling so that the whole process takes place on dry wheat.
This is because if the grain is moistened, in order to facilitate and make milling profitable, there are negative effects such as the potential formation of mould and a rapid degradation of the organoleptic properties of the flour produced.