Angebot

It all started back in 1897 when Giovanni Luigi Rinalducci decided to undertake this activity, first as a necessity, owning many olive trees, then as a real job. Tradition wanted that, in those days, families helped each other in farm work, and the olive harvest was a moment of conviviality that ended in the oil mill, with a bruschetta around a hearth. At the end of the 1940s, his son Emilio returned from the war, after a long imprisonment, and continued the family tradition, with a mechanical press plant, starting to work for third parties.

In 1998, Emilio inaugurated the current company, with two production lines, traditional and continuous, then switched to continuous line only in 2010. The tradition was then carried on by Giovanni Rinalducci, who is enthusing his children with the experience he has received and his love for his land. Recent investments are aimed at oil tourism, and an appropriate structure has been created for guided tours and tastings. The Rinalducci family has always endeavoured to enhance its product of excellence.

Unsere hochmoderne Anlage ist ein zweistufiger, kontinuierlicher Kaltextraktionszyklus, bei dem während der Verarbeitung kein Wasser hinzugefügt wird. Die Oliven werden zweimal mit Messern und Hämmern zerkleinert, alles unter Ausschluss von Sauerstoff. Die Temperatur wird ständig auf unter 27° überwacht und die Lagerung erfolgt in Edelstahlbehältern unter Stickstoff. All diese Maßnahmen dienen der Gewinnung eines hochwertigen nativen Olivenöls extra.