The olive oil that is produced in the region of Messinia, from the Koroneiki variety, is famous for his excelled quality as exceptional virgin olive oil. It has been recognized by the European Union with regulation 1056/97, as olive oil, Protected Designation of Origin (P.D.O).

In our olive mill the olives come from the olive groves of regions around the mountains of Tryfillias and south-western of the Ionian Sea. The olives are gathered at his early age before the stage of complete maturation and produce characteristic oil known as agoureleo with an intense flavour of the green olive.

In our olive mill the olive oil is extracted from the olive IN COLD, by using suitable up to date machinery SINOLEA® by natural extraction method, (drop-by-drop).

The method SINOLEA is a unique process, allowing the produced oil to keep intact all of its natural and nutritious components (antioxidants, polyphenols, vitamins), making this olive oil the best food product in the world.

The olive oil is of low acidity with a high percentage from antioxidant elements that ensures excellently organoleptic characteristics, with exceptional flavour and perfume all the time. The received olive oil thus stored in reservoirs by stainless steel up to the moment of bottling.

The ability of checking all the production process, from the field in the olive press, allows us to guarantee that we produce a 100% natural product.

We have only EXTRA VIRGIN OIL, and we can supply you with any quantity you ask. Our oil is stored in bottles of 0,75 lt – 1lt and metallic tins of 5 lt.

SINOLEA® RAPANELLI
 

The oil and vegetal water can be separated from the pulp by using pressure, centrifuges or the Sinolea® system, the one we use. This method is based on a very simple law of physics: liquids with different molecular cohesion have different surface tensions.

Therefore, when a blade is plunged into a mixture of oil and water, only the oil sticks to the blade, thus separating the oil from the pulp by natural way. The machine which performs this action is called a Sinolea®.

To understand better this process, we may go through this simple experimentation.

Take two glasses and fill the first one with water and oil. The second glass remains empty. Now immerse a steel blade (spoon or knife) into glass 1, which is holding a mixture of water and oil, after that let blade drip into empty glass 2.

Being patient enough and repeating this move for a large number of times, we will transfer all the oil into empty glass 2. Water will remain in glass1.

This dripping system or percolation is the base of Sinolea process in which, instead of our steel blade, there are exits thousands of stainless steel blades.

Those blades are set like combs and are penetrating in and out of the olive paste alternatively, extracting the oil which will be then dripping in collecting tank. In this first separation phase of the Sinolea system, extracts between 70 and 90% of the oil. The remaining oil in the paste can be extracted either by centrifugation.

Sinolea oil mill