Story

Then purchased by our family in the 90s and developed over the years into what is now our farm.

La Vergheria takes its name from “vergaio” or the person who looks after the flock. In the past, it was the cattle shed of the Badiola estate, a complex that dates back to the early 1800s as a hunting lodge for the Grand Dukes of Lorraine.

Oil mill

In 2019 we invested in a continuous cold cycle oil mill with centrifugal extractor, called decanter, this process is closed and automated, minimizing the contact of the oil with the air and the external environment, for a lower risk of contamination and oxidation due to the contact of the oil with oxygen.

In the past, our mill was made up of traditional discontinuous cycle machinery and the oil was extracted using a hydraulic press and filter discs called fiscoli.

Production cycle

Once harvested, the olives are transported in perforated crates that allow for proper ventilation and prevent the weight from ruining the fruit, transformed in our mill within 12/24 hours to preserve their quality and avoid fermentation and oxidation.

The oil obtained lastly passes through a vertical centrifuge to remove any residues and impurities to obtain the oil ready to be stored in special containers in our case at a controlled temperature of 16/18 °C in our special room and vacuum-packed waiting to be bottled and end up on your tables.

Once ready, the paste is sent to the decanter which, through a centrifugal process, separates the oil from the solid part called pomace and from the vegetation water.

The olives delivered to the mill are first subjected to defoliation and washing with water and sent to the mill for crushing using hammers that break the whole olive (pulp, stone, peel) and make it into a paste that is slowly mixed in stainless steel tanks with rotating blades called gramole, this process serves to break the emulsions between oil and water and facilitate extraction, all this at a controlled temperature below 27 °C to obtain cold extraction.

The olives are harvested manually using compressed air and electric beaters, around mid-October during the veraison, when the olives begin the ripening process, changing from green to purple. This is where the maximum balance between oil yield and quality is achieved.

Characteristics of the olive grove

Constant sea breeze that caresses the foliage of the olive trees, protects the fruits and contributes to a healthy and slow maturation. Cultivar: Frantoio 45%, Leccino 45%, Moraiolo 10% In our olive grove, centuries-old plants coexist with a younger part, planted about 30 years ago.

The extra virgin olive oil you will find with us is a blend obtained from these three different varieties of plants, which come together to create a fresh and decisive taste, with a perfect balance between spiciness and aromatic intensity.

Our olive grove extends over 20 hectares with between 3,500 and 4,000 plants, on a hilly area that overlooks a breathtaking landscape of Castiglione della Pescaia and the scents of the Mediterranean scrub behind us. The rocky soil, poor but rich in character, forces the roots to seek depth, giving our olives a unique intensity.

Come and learn about the oil production process in our mill and book a tasting with a snack consisting of products from our garden!

Località Badiola, 58043 Castiglione della Pescaia GR

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