The Centennial History of the Frantoio Boeri of Taggia, home to the Oliva Taggiasca, is marked by a major change: the structure has been completely renovated and expanded to give space to a new state-of-the-art manufacturing facility where the owner continues its activity by perpetuating a tradition that has been handed down for 4 generations and has handled all phases of the production process.
The use of stone mill and cold extraction give the Boeri oil an inimitable nutritional and organoleptic superiority. The result of this careful processing is a line of Extra Virgin Olive Oil that is distinguished by the scent and delicacy of the flavor. The same harmony of flavors and aromas is found unchanged in the food specialties that complete the production of the company.
The daily activities of the mill Boeri
The services provided includes picking up the olives by olive growers of the area and the transformation of the fruit into oil. The production chain begins with the harvest of olives; a delicate operation that directly and irreversibly affects the quality of the oil. In our region it is from the end of October to the month of March; It can be by hand, or with shakers, dropping on nets that avoid contact with the ground. It is important that the olives are transported with every precaution and in a shorter time to the oil mill. The less the storage period the better the quality of the oil. Technology must help the quality oil producer and therefore to respect and enhance the organoleptic and nutritional characteristics of extra virgin olive oil. Until forty years ago, extraction of olive oil was done by pressing the pasta with a stone wheel mill, The modern process allows you to control working conditions, in particular time and temperature. Particular attention is paid to hygienic conditions: all parts in contact with the product are stainless steel and washable; This helps to avoid the alterations of taste. The extraction process consists of several phases, each made by specific machines that, assembled in a line, make the process continuous and efficient.
Crushing (frangere) from which the name “frantoio” literally means to break: at this stage, the pulp and the kernels of the olives are thoroughly torn through the “molazze” (ancient grinding stones wheel).
It consists of a continuous and prolonged mixing of olive pulp from grinding (or milling). This facilitates the union of oil droplets in ever larger droplets, such that they are more easily separated from the solid part in the next phase.
(Liquid / solid separation); Once ready, the pasta of olives proceeds to the phase of the actual extraction, which leads to the separation of the three components: oil, water and sansa. Separation of oil / water of vegetation: Using the different weight we can separate the oily must using a centrifugal system. From the above described processes it is perceived that with the help of technology and skillful mastery, the Boeri family produces an excellent Extra Virgin Olive Oil.