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This is a frantoio - a place where you bring your olives to be pressed. It's a few km down the road from us and has been run by the Carletti family for 4 generations.

Olive picking season runs from October to December and that's when these mills are open.

There are 2 methods to get extra virgin cold pressed olive oil. The traditional method uses stone wheels and hydraulic presses. The more modern system uses something called a hammermill. There are pluses and minuses to each but we chose a traditional frantoio - which are fast disappearing from the landscape here.