Oil mill opened in Gualdo Tadino! Il Frantoio Loreti, the oil and its precious properties

During this period in Gualdo Tadino there is smell of oil, new oil of the year 2013! In Frantoio Loreti is all a thump on the quality of olives, "yield" per quintal, the mode of cultivation of olive trees, new oil, oil spicy, bitter, sweet. Everyone says its, growers, millers and consumers!

In Frantoio Loreti there is an air of novelty!

At the Frantoio Loreti is produced a high quality oil,  Monocultivar Moraiolo, Monocultivar Nostrale of Rigali, and Extra Virgin Olive Oil Multicultivar Umbrian selected, all located in prized bottles with labels of high design.         

A prestigious award came in 2013 for the Frantoio Loreti, which was awarded the Silver Medal at the "Los Angeles International Extra Virgin Olive Oil Competition". The event saw the participation of 516 Extra Virgin Olive Oils from 312 manufacturers in the world including Croatia, France, Greece, Israel, Italy, Japan, Lebanon, Mexico, Morocco, Portugal, South Africa, Spain, Tunisia, Turkey and USA.

The Oil of Frantoio Loreti, with the silver medal, was honoured for his "ability to produce fine oils from the excellent taste, character and complex" and is one of the two oils Umbrian honoured at the event.

Under the gentle hills of the ridge north of Umbria, there is Gualdo Tadino with its history, its architectural treasures, with its activities that are lost in time, which has always characterized it, the natural resources of the territory. Among them since 1880 there is the tradition of pressing of the olives to get Extra Virgin Olive Oil made ??from Frantoio Loreti, passed now to its fifth generation! At one time, first years of  1900, was the mule to turn the only grindstone, then replaced by the energy produced by water, thanks to the "Bottaccio" from which the water fall to put into action the gears of the mill.

Now for Frantoio Loreti, old millstones, presses, straining, long waits, they are only in their memories, in their family albums, and have been replaced by machines that guarantee hygiene, less absence of oxidation and rancidity, an increase in the values ??of polyphenols, chemical substance friend of heart!

Frantoio Loreti of continuous two-phase is precisely what is innovative and the fruit of the union between science and technology designed to achieve a higher product quality Extra Virgin Olive Oil. The element that distinguishes this continuous cycle plant is undoubtedly the DECANTER (main organ, the heart of a mill), the decanter with two outputs (oil / wet pomace) is the optimal feature of a mill.

The olives are washed and leaves removed; then sent to the crusher, which releases a continuous training of olives pasta that goes to the kneading machine; the olive paste, not containing added water, unlike the three-phase process is sent to the decanter, which separates the dough into its two components, pomace and vegetation water, and oil must. The centrifugal separator removes the last traces of oil for the clarification.

The technology in two phases, called "Integral", does not use the addition of dilution water, so as to avoid the leaching of the oil, preserving its aromatic parts and organoleptic most valuable, and operate at low temperatures to obtain a high-quality product.

The advantages of a plant cutting edge and prestigious, such as the Frantoio Loreti, have facilitated the possibility of cleaning of the machinery, with the possibility of a programmable washing in automatic or manual, which avoids the risk of pollution from a batch of olives and the 'other (especially for all those mills that work for others, who are the majority) the result is an oil with optimal values ??in acidity, peroxides and polyphenols.  

Olive oil is an edible oil extracted from olives, which is the fruit of the olive tree (Olea europaea). The cultivation of olive trees and the production of olive oil are spread mostly in the Mediterranean.                                      

The Extra Virgin Olive Oil used in cooking has always been considered a "medicinal natural" indispensable to the maintenance of health. An Extra Virgin Olive particularly valuable for the exceptionally low levels of acidity (acidity limit for extra virgin olive oil is equal to 0.8%), and peroxides (peroxide number indicates the degree of oxidation of the primary oil, and its tendency to turn rancid, to age to degrade). The balanced presence of polyphenols, which give the oil of bitter and spicy characteristics and as natural antioxidants protect both the oil over time, that the cells of the human body from oxidation and the cardiovascular system. It also fights Cholesterol!

Olive oil is recommended for its richness in unsaturated fatty acids, which are not altered by cooking (high smoke point) makes it very suitable for frying!

Each fall renews the "Feast of Milling", with its usual rites. This year for Gualdo Tadino, for farmers, millers, consumers there was something new. The municipal government in the person of the mayor Roberto Morroni and assessor Giuseppe Pompei and the Pro Tadino, organized the demonstration called "GualdOlio" which had as its purpose the promotion of a valuable product that is produced in the territory, filled with passion and dedication, from growing in the fields to processing in mills.

We look forward to taste the oil of the hills of Gualdo Tadino, at the Frantoio Loreti - www.frantoioloreti.it

https://www.youtube.com/watch?v=3kkzCRN7dh4  Video ricavato da Linea Verde 1/12/2013 dedicata ai prodotti agricoli di Gualdo Tadino