Production
The quality of a product comes from the land, from the care and respect we have for it.
We enjoy walking through our olive grove and observing the ripening of our olives because only by coming into contact with nature can we truly understand our product.
Nature tells us when is the ideal time to harvest our olives, and their history guides us in choosing the most suitable milling process for each season’s harvest.
The attention we pay to the processes of crushing and pressing is in fact a natural consequence of the history of our olives, which varies from season to season and according to their ripening process.
At the mill, we carefully select each olive, scrupulously following every stage of production, from washing to kneading and extraction, with the aim of obtaining the taste and aroma that make our oil unique. The production system that allows oil extraction has evolved considerably over the years, and today’s technology allows us to carry out each step in an increasingly controlled and efficient manner. The production system that allows oil extraction has evolved considerably over the years, and today’s technology allows us to carry out each step in an increasingly controlled and efficient manner.
The transition from millstone to stone, obtained by means of two large granite wheels which crushed the olives thanks to their weight and which were placed between the two wheels. olives thanks to their weight and which has characterised our system of extraction up to a few years ago. a23> of extraction until a few years ago, at the crushing obtained thanks to mechanical discs which rotate on the olives until obtaining a homogeneous paste, which allows us today to speed up the time it takes to a54> crushing of the olives thus avoiding their oxidation which a61> could deteriorate and compromise the final product.
The kneading process is carried out by means of mechanical arms which mix the olive paste and heat it. mixing the paste of olives and heating it gently (up to a maximum of 27°C), allowing the emulsion between the oil and the water to form droplets of a oil larger than those floating on the water itself. This process takes place in approximately 30 minutes, inside airtight tanks that protect the oil from oxidation and preserve its organoleptic properties.
Our liquid gold is stored in tins or bottles until it is sold. Both methods allow us to preserve our product in full compliance with the conditions necessary to maintain its organoleptic properties and the aromas that pervade the mill during milling.
It is precisely in the hills bordering the coast, between the Adriatic Sea and the Apennines, that our oil mill is located, where the conditions are most favourable for our olive groves to flourish and where, thanks to the excellent exposure and characteristics of the terroir, the fruit of our labour ripens to produce an olive that stands out for its aroma and flavour.
The Corazza oil mill is a family-run business located in the green heart of Rimini, just 5 km from the coast and the Rimini hills.
The farm consists of part of the family’s olive groves, the workshop where we press our olives, and a shop where you can learn about, taste, and purchase our products.
Our days are punctuated by walks among the olive trees, a collective ritual that involves all the employees of the oil mill and which has the purpose of training and updating all our operators. Welcoming guests who book an olive grove experience, small events in which we show our customers life in the oil mill, inform them about the distinctive features of our product and prepare tasting sessions for them.
Constant monitoring of the production, bottling and delivery processes of our extra virgin olive oil to guarantee all our customers consistently excellent service and products.
