FLAVOURED OIL BY PRESSING FRESHLY PICKED OLIVES WITH FRESH AROMAS
The idea of creating dressings from simultaneous pressing of olives with other flavours was born in the early Seventies.
The difficult part was to find a mill that could be dedicated to this experimental research. The world of olive oil is quite traditionalist, sometimes even too much. Under the guise of “it’s always been done this way”, there can be the risk of creating a mediocre product, because reluctant to accept technological innovations.
The pilot mill of Castelvetrano, designed ad hoc with Pieralisi, a leader in the manufacturing of pressing machines, has provided an important contribution in terms of research. It allowed Coppini Arte Olearia, to conduct continuous research for improving pressing techniques thus the finished product while keeping high levels of biophenols.