Molino follows a cultivation practice exclusively organic, only the olives produced in our own lands are pressed in our corporate oil mill.
Olives are harvested using the foliage brushing technique, developed exclusively by Il Molino. Having fallen in to large nets, they are hand-picked and placed in airy containers, then immediately moved to the oil mill for the grinding.
The resulting oil is stored in steel containers kept under nitrogen to fully preserve the organoleptic qualities of the product, avoiding its oxidation.
The tillage is diversified for the cultivar, the stoned mill, the light one and the Canina variety, which has a stronger flavor.
The extra virgin organic olive oil produced by Molino obtained the PDO Tuscia Certification.
