SINCE 1932


Characterized by narrow bands, dry stone walls and ancient trees of exclusive Taggiasca variety, our olive groves are located on the hills, at a height between 250 and 400 meters above sea level, with different exposures: some of them overlook the sea and others are exposed to the North, these are called “to the wild”. This variety of microclimates allows us to have fruit that rippens in different times, spreading olive picking from November to late February. Olive picking takes place through electric olive harvesters and the typical trappe, long sticks still used to make the olives fall from the top of the tallest trees that reach heights of over 10 meters. They are hand-picked from the nets at the end of the day and they are taken to the mill to be processed.


Once taken to the mill in the baskets, the olives are weighed, defoliated and washed; then, they are put manually in the mill, which was once driven mechanically by the water channeled from the stream, and now converted to electric current. It is composed of a large stone bath in which two heavy granite millstones rotate slowly and, in about 40 minutes, the olives are crushed gently to create a homogeneous paste. This ‘old’ processing method, now abandoned, involves a low degree of emulsification between water and oil and allows us to obtain higher quality and quantity yields, enhancing the valuable Taggiasca cultivar and obtaining a high quality oil.


Being carried out according to the traditional method, the so-called first cold pressing, separates the mosto (unfiltered) oil from the residues by filtration operated by a hydraulic press, without the addition of hot water. The entire loading operation of a press is made manually by arranging the oil paste inside some filter discs called sportini, stacked one on the other in a sort of tower and subjected to medium pressure of about 300 atm. Due to the pressure, the mosto oil separated from the solid fraction, flows along the outside and is collected in a special steel tank waiting for the next phase. After the extraction, the stack is dismantled and the removed olive residue, now dry, is used for heating.


The mosto oil obtained from the pressing still contains a small amount of residual water that must be removed from the oil due to the different densities of the two liquids. This takes place by means of a centrifugal separator that, by virtue of a high-speed rotation, performs the separation. After leaving the separator, the oil appears turbid and can be consumed; it is not filtered but stored in steel drums at a controlled temperature waiting for the solid residue to collect at the bottom and the oil becomes clear spontaneously. After resting for several months, in spring, the San Martino extra virgin oil is packaged in dark glass bottles that are sealed in order to preserve all organoleptic qualities of this oil.

Via San Martino 8, 18020 DOLCEDO (IM) - Tel (+39) 0183.280041
email: info@frantoiosanmartino.it - P.iva 01626960080
Slideshow Immagine 3