The strong point of the Cutrera Mill is the diversity of its three extraction lines which 
allows it to adapt the technicalities of extraction to the variety and grade of maturity
of the olives, making it always possible to obtain oils of intense fruit and balance.
The olives arrive into the mill within 6 hours of being harvested.
All the works operations are performed with scrupulous attention for
the stringent cold extraction.
 

Photo gallery of the three extraction lines

 
Linea 1
Ciclo continuo integrale
Sede: Chiaramonte Gulfi  (RG)
 Opening Year: : 2001
Frangitura:  Martelli 2800-1400
Extraction:  Centrifuge integrale
 Addition of new technology : 2004
 
 

Washing and De-leafing Station

 

 

            

 Frangitura and  Gramolazione

 

 Centrifuge Extraction

.

Final Separation

 

 

 
Linea 2
Traditional Cycle
Sede: Chiaramonte (RG)
 Opening Year: 1979
Frangitura: Stone ground milling (four wheels)
Extraction: Spremitura con torchio  a 400 bar
  Addition of new technology  : 2003
 

Washing and De-leafing Station

 

                             

 Stone ground milling
 
 

  

Preparative work before pressing

 
 

   

Pressing using a 400 bar olive press

 

 

Final Separation

 

 

 

 
Linea 3
Ciclo continuo conbinato
Sede: Acate  (RG)
 Opening Year: 1999
Frangitura: Stone ground milling (three wheels)
Extraction: Centrifuge integral
  Addition of new technology  : 2004
 

     

       

Washing and De-leafing Station

 

                                          

            

 Stone ground milling

 

         

        

Gramolazione

 

 Extraction and  Separation

 

All of the products are made using organic farming methods.