At the mill, the olives are stored in spaces provided. The olive oil extraction was achieved by continuous cycle at a constant temperature, never above 27° C. The olive paste was obtained by mechanical crusher, while the solid-liquid constituent parts are separated according to their density by the horizontal centrifuge (decanter). A second one upright centrifugal separator applies centrifugal force to separate the oil from the aqueous fraction.

L’Olio Tenero® obtained is stored in tank to bring the oil to the right temperature and controlled atmosphere, then it will be graded according to its physico–chemical and organoleptic characteristics. The oil mill is Oleificio Angelini Alberto e C. srl, born in 1874.