The oil mill

Italian producers cooperative oil mill since 1965

The Cooperative, established in 1965, has over 1,200 members who cultivate about 3,350 hectares of olive groves with over 260,000 olive trees in an agricultural and uncontaminated area. Olives, protected from pests through integrated pest management practices, are pressed in machines with a daily milling capacity of 345 tons.

Geographical location: territory of Canino and neighbouring municipalities of the province of Viterbo; volcanic soil at an altitude of 200/350 metres above sea level.

Cultivars of olive trees grown: Canino (prevalent), Pendolino, Leccino, Maurino, Frantoio.

Production potential: on average, 6,000 tons of olives are pressed annually at the oil mill, getting around 900,000 litres of olive oil which is then bottled. 5-litre cans, 1 – 0.75 – 0.5 – 0.25 – 0.1 litre bottles and 10ml single-dose sachets are available. Production process: olives, hand-picked from the tree, are carried every day to the oil mill where they are pressed within 24 hours and a typical and high-quality oil is then obtained through extraction by centrifugation at room temperature. The oil is then stored in stainless steel tanks at a constant controlled temperature and in absence of light and oxygen.

Extra virgin olive oil

This fine olive oil is a typical product of the agriculture of Canino and neighbouring municipalities, has low acidity and is rich in polyphenols (antioxidants), which are responsible for the organoleptic properties of the oil produced at the PRODUCERS COOPERATIVE OIL MILL OF CANINO through the simple processing of the olives carried by its members. The organoleptic properties can be summarized as follows:

Appearance: clear – bright (or veiled if unfiltered)
Colour: emerald green with golden shades (more intense when just extracted)
Taste: strong, fruity aroma with a bitter and spicy aftertaste
Smell: full and reminiscent of fresh olives picked at the peak of ripeness
Average acidity: expressed as oleic acid, in percentages of 0.4 grams per 100 grams of oil
Peroxide values: equal to or less than 10

In fact, it is obtained by the mere olive pressing with the use of physical extraction means and in full compliance with the hygiene regulations, with the utmost care and attention during the processing, storage and packaging stages which are all carried out in the producers cooperative oil mill without adding any flavouring agents, preservatives or other substances.

For the consumer protection and the integrity of the oil nutritional and healthy properties, olives are processed at room temperature after an accurate control and selection process also aimed at checking the work carried out by the cooperative members in the olive groves during the production cycle to protect their trees from pests, by implementing the integrated pest management procedures to safeguard the ecological balance of the territory.

As it is produced in a limited quantity according to seasons, processing olives with the right degree of ripeness, picked by over 1,200 cooperative members only from the trees of the cooperative production area and rapidly processed in the cooperative oil mill.

Comparative table of our oil

Here follows the comparative table of the oil produced in the cooperative oil mill of Canino. According to the product specifications of the “CANINO” PDO extra virgin olive oil, the maximum acidity is 0.5.

major characteristics of the extra virgin olive oil regulatory parameters average values of the oil mill
Characteristics of fatty acids:
 Oleico (monoinsaturo) % from min. 55.0 to max 83  72
 Linoleic acid (polyunsaturated) % from min. 3,5 to max 21  10
 Palmitic acid (saturated) % from min. 7,5 to max 20  14
 Altre caratteritiche:
 K 232  max 2,50  2,00
 K 270  max 0,22  0,13
 Delta K  max 0,010  0,005
 Acidity (expressed as oleic acid) %  max 0,8  0,4
 Peroxide values  max 20  10
 Polyphenols (antioxidants)  min 150 ppm  220ppm

Use and storage

The extra virgin olive oil produced in the Producers Cooperative Oil Mill of Canino with its fresh, fruity taste is not only perfect if used raw on vegetables or in soups, but it also resists high temperatures and can therefore be used for frying. It is recommended for a correct diet as, due to its strong taste, the amount used is smaller compared with other types of oil. This oil should be stored in cool and dry places, far from light and heat sources. It could freeze at low temperatures: in this case, just bring the container back to room temperature (18 °C).