Frantoio Ristorante and Olive Oil Co in Mill Valley, Marin County, United States | Olive oil

At Frantoio Ristorante and Olive oil Co in Mill Valley, California, United States the most important thing: good olives make good Olive oil. Here are some containers of freshly picked olives that Olive oil authority and president of Frantoio Ristorante and Olive oil Co Dr. Roberto Zecca personally selects for Frantoio Frantoio Ristorante and Olive oil Co in Mill Valley, California. Olives have to be processed as soon as possible after harvest. Olive oil making - olives


Thoroughly cleaning and hand picking among tons of olives to discard unwanted ones and foreign objects, it's another painstakingly step that makes Frantoio Olive oils so special.
After getting washed the olives are poured into the crusher through a conveyor belt.........

....and are then crushed by 3200 lbs. of granite stone wheels for 10 to 15 minutes to pre-crush at the coldest possible temperature to promote fruitiness.
At this stage the paste is crushed a second time in a finishing hammer mill at slow revolutions for maximum extraction of polyphenals. The paste is then processed in a two-phased Pieralisi decanter of the latest generation.

Here in Mill Valley at Frantoio Ristorante and Olive oil Co it looks like liquid gold! The Olive oil is finally extracted by the vertical centrifuge separator. The whole process took about 1 hour. From the initial 1/2 ton of olives only about 15 gallons of extra virgin Olive oil will be produced.