Since 1785, Antico Frantoio Trampolini has been producing typical Umbrian olive oil in its mill in Perugia. It is the last mill still within the city's perimeter.
In continuous respect for tradition and the pursuit of high quality, over the years, we have equipped ourselves with increasingly modern machinery to ensure consumers receive a product with consistently perfect sensory characteristics. Currently, our system is a cold continuous cycle "AlfaLaval X4" with a production capacity of 20 ql/h.
Extra Virgin Olive Oil is an essential part of our Mediterranean diet and our daily life as Italians. We use it every day to enhance the flavors of the dishes we cook, but do we really know it? It is our intention to promote and increase awareness of the culture of "Good Mill Oil," to resolve doubts and reveal curiosities about the world of Extra Virgin Olive Oil.
Upon arrival at the mill, the olives are stored in ventilated 20 kg crates, and within 12 hours, the processing process begins. They are destemmed, washed and sent to the crusher.
After about 30 minutes, the actual extraction phase begins. The paste is pumped into the "Decanter," which, through a centrifugation process, separates the solid part (pits, dried pulp, and peels) from the liquid part, which is water and oil, known as the "Must."
Crushing is done using a system of steel disks that grind the olives to a very fine paste. The paste goes into a thermal collection tank, where grinding begins.
The "must" is further processed with a separation method and subsequent centrifugation to ensure the removal of any impurities. Grinding is the process of continuous movement of the paste, to facilitate the separation of the oily part from the solid part and to bring the paste to room temperature of 27°C.
The oil obtained, although appearing amber, is actually a "noble oil" with distinctive characteristics: opacity, leaf-green color with golden reflections and persistent nuances, and its taste is unmistakable, fine, and delicately fruity. This oil is subsequently stored in stainless steel tanks and bottled in the usual packaging, which we deliver directly to you, our customers, on your tables around the world.
Oil helps our circulatory system prevent heart attacks, arteriosclerosis, hypertension, heart failure, and it helps combat diabetes thanks to its antioxidant properties. It also has the peculiarities of toning and protecting the skin, slowing down the signs of skin and cerebral aging. Furthermore, it also helps improve our digestive system's capabilities by promoting calcium absorption and stimulating bone growth.
The acidity level of an oil is determined by the amount of free fatty acids and represents a fundamental quality index, quantified in current regulations with a maximum of 0.8fd925f93911e81c4 9398e94da120d5168e40 5521bb11e92b511f042347afed48.
Our oils have an average acidity level between 0,2fd925f93911e81c4 9398e94da120d51 68e405521bb11 e92b511f042347afed48 and 0,4fd925f93911e81c4 9398e94da120d 5168e405521bb11e9 2b511f042347afed48.
The peroxide number indicates the oxidation state of the oils and, therefore, their tendency to become rancid. The lower the peroxide number, the better the quality and storage condition of the oil.
The number above which an oil is considered poor is 20 mEqO2/kg, while our oils have values between 5 and 11 mEqO2/kg. Polyphenols, one of the most precious components of Extra Virgin Olive Oil, determine its characteristic fruity aroma, spicy and bitter taste, and have a powerful antioxidant effect. The higher the concentration, the better the sensory qualities. High-quality oil has at least 150 mg/kg, and all our oils have values between 180 and 220 mg/kg.
It is a milling process of olives using mechanical methods, under controlled thermal conditions below 27°C, which is room temperature, to ensure that the composition and sensory characteristics remain unchanged, just like in the fruit.
A sensation that recalls the taste and smell of a healthy, fresh fruit harvested at the right degree of ripeness.
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