Case histories
Massarosa Oil Mill
A passion for soil boasting ideal conditions and the perfect climate along with unwavering innovation to enhance the quality of its products form the core of this splendid business, the Massarosa Oil Mill. Situated in the countryside outside Lucca, in one of the most popular olive growing areas of Tuscany, where the plants thrive both on the plains and in the rocks. The plants have been there since 1711, when a momentous bout of frost annihilated all the olive trees planted and the monks - with their Franciscan patience - began to replant them in terraces with the same varietals and in the same percentages - 80% Frantoio, 20% Leccino - that are present there today.
The idea of creating an oil mill for their own production and then to place the mill at the disposal of other local olive growers came to Marco Leverone and his wife Miria Del Carlo at the end of last century. They named the oil mill after their home town: it was a big challenge, which they faced with passion and dedication. They were always willing to introduce innovative solutions to enhance the quality of the oil produced. So, year after year, the Massarosa Oil Mill underwent profound transformations: the old millstones were replaced with a continuous system, which has today made way to the new SPI 222 decanter centrifuge and the new Marte separator. Painstaking care is given to the entire production process: both during the agronomic phase, urging customers and suppliers to manage the olive groves in the best possible way, to select the finest drupes at all times, as well as at the oil mill, taking impeccable care with every single task: from washing to leaf removal, and oil filtration, to produce an end product with superior quality parameters.
The superior technology of Pieralisi’s two-phase process does not envisage the addition of water, thereby ensuring a much higher polyphenolic content and allowing the extra virgin olive oil produced not only to retain all its organoleptic properties, but also to strengthen its health and nutraceutical content, thanks also to the support of a separator which ensures the best clarification with the advantage of the self-cleaning system. According to a logic of circular economy, even the olive by-products are fully recycled: the Leverone extract the crushed drupe kernel from the pomace produced, which has an extremely high calorific value and is consequently an excellent combustion product at a cost-effective price. The remaining pomace is sent to a biodigester for the production of electricity.
So today, the Massarosa Oil Mill - which can rely on the enthusiasm of the new generation, their children William and Deborah – is a cutting-edge oil mill, which produces an extremely prestigious extra virgin olive oil, sold in Italy and abroad, mostly certified as Tuscan IGP, which proves popular for the unmistakable fragrances and flavours of the finest varietals in this strip of untouched Versilia.
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