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VIRTUAL TOUR

It is not easy to establish the right date to start the harvest valid for all zones, because some cultivars arrive earlier to maturation: generally speaking the best moment is when the drupe start ripening , that is when the skin begins to darken. It is good to keep in mind that the complete maturation of the drupe does not coincide at all with the best quality of the oil to obtain an excellent extra virgin oil the harvest should be done before the biological cycle is completed. Many producers pick the olives late because they are erroneously convinced that the yield increases. The yield increase is only apparent, as with the dehydration of the fruit varies the ratio between the total weight and the extracted oil, but not the overall quantity of oil that can be extracted from fruit. It can be considered a general rule that if healthy olives, well conserved and optimally worked give oil with acidity superior to  0.5 the harvest was late.

BLEND / the robe is clear, with equal yellow and green chromatic components . Grassy and floral olfactory notes express themselves with medium intensity but characterise with continuity the fragrance in mouth, made persistent by a lively and progressive spicy vein. A good sweet structure contributes to the general balance.


                                             

The olive tree is surely the richest gift of Heaven

-T. JEFFERSON-

“The olive fruit is the greatest cure for any problem in life”

-SOLON-

“If the olive trees knew the hands that plant them, their oil would become tears”

-M. DARWISH-

“The food for the body is not enough, there must be olive oil for the soul”

-D. DAY-


HARVEST / the harvest is hand-operated using combs to tear off the fruit from the plant and make it fall on the soil on special olive-pick nets. The olives thus picked are brought to the oil-mill to be immediately processed.

A FAMILY OWN COMPANY SINCE 1996 BASED IN BAREDINE / CROATIA

Visit to the olive-groves, demonstration of olive picking, visit to the oil-mill and illustration of the phases of cold working, tasting of the new oil freshly milled.

Groups (max 100 persons) on reservation

Testing can be arranged by calling

+385 52 774 256

or reservation from e-mail



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Portfolio images: Samantha Smilović

ORDER LOCATION AGRO-MILLO

FROM OLIVE TO OIL

PRODUCTION

PRODUCT PHASES

WASHING / before begin sent to the milling e olive the olives must be cleaned from the dust., Branches and leaves, then they must be washed in cold water and then passed on vibrating grids in order to eliminate water in excess and divide the olive from the remaining impurities, all this is carried out by the washing-defoliating machine.

PRESSING / the pressing is carried out by means of a hammer olive-press. In this phase it is extremely important to obtain a uniform paste not too coarse or too minute. The presence of stone fragment is of extreme importance because it favours the separation of oil from the watery part.

MIXING / another important aspect is the mixing. It consists in the homogenisation of the paste to obtain a better extraction of the oily part.  The mixing machine is a specific machine that slowly removes and mixes the mass by means of a helical screw favouring thus the aggregation of the minute oil drops. The so obtained paste at this point undergoes a slow remix in the mixing machines, in order and to break the emulsions water-oil formed during the pressing, bringing together the oil-most drops in drops that getting bigger and bigger.

DECANTER AND SEPARATOR / the olives, once crushed and transformed into paste, arrive at the centrifugal separator with horizontal axis, the decanter. These allows to separate between them, the three phases present in the paste, water pomace oil, with different specific weight, by means of the centrifugal force The decanter with two outputs provides for the separation of the three phases making up the dough through only two exits, wet pomace oil and mash. The separation of oil from oily must is effected by means of centrifugal separators with vertical axis, which work on the principle of separation of different substances for different specific weight, in a field of centrifugal forces.

HIGH QUALITY EXTRA VIRGIN OLIVE OIL OBTAINED DIRECTLY FROM OLIVES BY MECHANICAL AND COLD PROCEDURES


PRODUCTS

FRANTOIO / the appearance is intense gold, with clear green reflections, it opens to the olfaction with an elegant bouquet that combines fresh fruity notes dominated by fresh almond scent. The structure is compact, revived by a continuous  bitter vein that well matches with a long fragrance of green apple and almond. Around and mighty oil.


Besides milling their own olives, the oil mill Agro-Millo offers the service of milling to third person as well, paying great attention to the quality, and it has become a reference point in the whole Istria as an oil mill of high reliability and seriousness. Established in the 1996, it produce extra virgin oil in the cold, without addition of water.


The hand picked olives are milled the very same day, in order to guarantee the maximum of the organoleptic qualities intrinsic in the oil. The conservation of the oil is carried out in stainless  steel containers, kept in  a cool place and without sudden changes in temperature.

The Agro-millo is an agricultural family operated business in which the very members of the family carry out with great are their own duty inside the agricultural undertaking as well as in their own olive-groves and in the oil mill during the period of milling. The undertaking can rely on a surface area of 7 hectares covered with olive trees in western inland of Istria, in the area of Buje, which was appreciated for the esteemed quality of its olive oil as far as from the time of ancient Romans.




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THIRD PART PRODUCTS / chocolate with “Millo” extra virgin olive oil produced by Felber Austria, for all information visit official web page

http://www.felber-schokoladen.at

“Antioxidants in extra virgin olive oil may guard against memory loss”

-BENEFITS FOR BRAIN FUNCTIONS-

TYPES OF EXTRA VIRGIN OLIVE OIL

AGRO-MILLO

BAREDINE 16, 52460 BUJE

CROATIA


e-mail: info@agro-millo.hr

tel. +385 52 774 256

All products are available in the following sizes:

0.75 L, 0.50 L and 0.25 L


                                             

photo awards video virtual

We are honoured to be mentioned in 'The Olive Oil Diet'

S.Poole and J.Ridgway's book: