The ancient art of producing Extra Virgin olive oil has been handed down through the generations in the Trampolini family since 1785.
However, the history of the Trampolini olive mill is even more ancient than that – in fact, it was an integral part of a commandery of the ancient order of the Knights Templar, the famous warrior monks, as evidenced by the majestic Templar Abbey of San Bevignate, one of only two still Templar Abbeys existing in Europe and the only one left in Italy, which is located just a stone’s throw from the oil mill. Thus, Extra Virgin olive oil of the highest quality has been produced within our walls following an unchanged tradition since the year 1300.
Our company also houses an "Oil Museum", which displays tools and artefacts from the "Oil Civilization" dating to every historical period in our fully-restored fourteenth-century rooms.
If you are on holiday in Umbria and want to taste authentic Umbrian oil or simply learn more about the methods of harvesting and processing olives, please contact us so that we can organize a guided tour for you and your friends around our Perugia oil mill.
The centuries-old history of today’s oil mill is visible through countless testimonies left throughout the centuries, which have contributed to the creation of an "oil culture" – the basis on which we have built our tradition for our continuous pursuit of quality in the production of typical Umbrian Extra Virgin olive oil. Here are some examples of what you can see at our mill.
Dating back to the 13th century, this twin millstone was turned by oxen or donkeys working in pairs. It was found within the walls of the mill, where it is still on display.
Dating back to the early 1900s, this is one of the first models used for the centrifugation of fresh olive oil (called “must”) ever made.
With wheels and base in Dolomite granite and containment structure made in a single cast iron casting, this olive mill was in operation in our oil mill from the late-19th to the mid-20th century, and was one of the first millstones of its kind to be powered by an electric motor.
Despite the lack of artistic workmanship adorning this 17th century earthenware (terracotta) pitcher, note the peculiarity of the three holes which served to tap the oil from different heights according to the degree of maturation and decantation of the oil. The "mouth" was rather narrow, however, and did not facilitate the pouring of oil from the upper part.
Dating back to the 1950s, this oil dispenser was used to fill terracotta jars and wooden barrels, the dish serving to catch the inevitable drips.
Dating back to the 19th century, this earthenware pitcher was finely worked and intended for use by noble families, allowing the decanting of oil with ladles from the upper opening.
Series of ‘fiscoli’ (filters) used for pressing olives. The fiscoli were arranged one above the other to form a tower which was filled with crushed olives, then the olives were squashed together between the fiscoli the in the press to release the oily must.
These 18th century oil dispensers were used to measure the olive oil when dispensing it into the barrels, wooden containers used for transporting the oil on donkey-back.
on behalf of third parties
including acidity and peroxide analysis
for transportation and storage
even in small quantities
of the olive mill during the processing period