Frantoio Oleario Arrizza Nicola

The mill belongs to the family at least since 1905 Arrizza. PRODUCTION METHOD: As soon as they arrive on our premises, the olives are defoliated and stored in containers. The product is then processed within the following 24 – 36 hours so that its properties are not altered. Olives are processed using a continuous system: for the grinding we use crushing machines, while the extraction is done with a tri-phase centrifugation method. Once the oil is extracted, it is stored and then filtered before it is bottled, to eliminate any type of sediment. In order to maintain its properties, our oli