The extra virgin olive oil productionGargiulo to the mill oil production takes place through traditional cold pressing of olives. The olives are harvested first and then transfer to the mill in well-ventilated baskets putting cue not to crush the fruit. The next step involves separating the fruit from any leaves, twigs, soil by aspiration and washing. You can then move on to the next stage: the pressing. At this stage, the olives are crushed and broken by the heavy mills, resulting in a mixture of pulp and uneven stones. This paste is subjected to a slow mixing in the kneading machine. It now goes to the actual extraction takes place mechanically, placing the dough on a vegetable or synthetic fiber disks, which are stacked in the press. Here the dough is squeezed with increasing pressure over an hour that allows oil must leave. The solid part that remains attached to the disk is called pomace. E 'need to rest because the oil-wort is cloudy and contains particles of water and air. Then the oil is decanted and filtered to prevent particles accelerate plant phenomena of rancidity. At this point the oil is ready to be tasted: We advise you to sip as you do with the wine, poured into a glass and shaking the glass and warming his hands before tasting it. The cultivation of olivesThe olive harvestThe pressing of olive oilOil conservationHow to taste olive oilThe mill products: olive oil and in oil products
Mill techinal information
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The "Gargiulo" farm produces Extravirgin Olive Oil according to the most traditional production techniques to provide a product that meets all the characteristics required for olive oil DOP of the Sorrento peninsula. Among the most significant productions, there are: the 
