The Terre dell'Olmo oil mill and the emotions of the oil art

Making extra virgin olive oil is a challenge but above all it is an ancient art.
Its production has always been imbued with that emotion generated by the strong bond with the land that produces it and its traditions.
In the cultivation of olive oil, Salento's boast is an ultra millenary tradition that began with the Basilian monks and continued with the Cistercians and Olivetans monks.
The Basilian monks started, in addition to the cultivation of the olive tree, the growing of the very rare vallonea oak.
The Roman territorial organisation, the strategic position of the ports of Brindisi, Taranto, Gallipoli and Otranto but above all an exceptionally favourable climatic situation, meant that the industrious and enterprising farmers of Salento transformed "the heel of the boot" into an immense olive grove in a relatively short space of time.
Over the centuries, the various Byzantine, Saracen, Norman and Aragonese dominations started growing the most varied olives varieties, from which the wise mastery of local farmers selected those most suited to the area, creating a unique genetic heritage: Salento oil.
The Terre dell'Olmo oil mill is a continuous mill and thanks to technology and innovation, allows us to obtain a high quality product.
The olives are washed, defoliated and sent to the oil mill, the paste we obtain immediately goes to the press and water is added to it.
The heart of an oil mill with a continuous cycle machinery system is undoubtedly the centrifuge which separates the paste into three components: pomace, vegetation water and must oil. Water and must oil are then sent to the centrifugal separators to extract the oil.