A Story of Passion and Tradition
The olive mill on Via Galatea was established in the 1800s, back when stone-milling and pressing relied entirely on the driving force of animals and the hard labor of men’s backs. In 1935, great-grandfather Giuseppe Massa purchased the first internal combustion engine, speeding up the rotation of the millstones and making the process much smoother. In the post-war era, the system was modernized with the introduction of the first hydraulic press and electric motors, alongside the first clarifier, which yielded a more delicate oil.
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The Stone-Milling
In 2004, a three-wheeled electric stone mill was introduced, preserving the traditional stone-processing method. The presses were increased to four to ensure a more consistent output, meeting the growing demand for first cold-pressed olive oil. Today, we carry forward this tradition using modern machinery combined with friendly, professional service, ensuring the highest quality and safety of the final product.
The traditional Cold Pressing
While global trends lead many to prefer hot-processing to speed up production, we stick to the tradition of TRUE cold pressing to guarantee a more wholesome extra virgin olive oil.
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