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.
The traditional Cold Pressing
While global trends lead many to prefer hot-processing to speed up production, we stick to the tradition of the true cold pressing to guarantee a more wholesome extra virgin olive oil.
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.
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