The organic olive mill of Montemurlo

From October to December we mill our own olives and those of anyone who brings them to us. Continuous cycle, cold extraction below 27 °C and a line dedicated to organic olives, kept separate so that certified batches are not contaminated.

The Rocca of Montemurlo seen from above, with the village and the olive groves around it — The Rocca of Montemurlo: the mill is here, in Piazza Castello.

Tasting freshly pressed oil straight from the collecting vessel — Tasting the new oil, straight out of the continuous cycle.

The Curcetti family on the day the mill was inaugurated — The day the mill was inaugurated.

How bringing your olives works

You bring the harvest in on the same day, it is weighed on arrival and milled as soon as possible: olives left in the crate lose quality by the hour. When milling is finished we hand you the yield statement, with the weight of the olives and the oil obtained.

For collective millings, when several deliveries are processed together, the oil is shared out in proportion to the kilos each person brought, and we issue the statement.

Address: Piazza Castello 1, 59013 Montemurlo (PO)
Season: October – December, every day
Process: Continuous cycle, cold extraction below 27 °C
Certification: Dedicated organic line
Minimum delivery: 100 kg of olives
Contact: Felice 335 8372623 · frantoiolarocca@gmail.com