For us, the mill is a place where every olive is welcomed, listened to, and processed with respect.

Frantoio Masaccio was born in an area with a deep vocation for olive growing and grew with a clear idea: to combine the precision of the most advanced technology with the ancient memory of doing things well .
Because innovation, when authentic, doesn't replace tradition. It protects it. It enhances it.

The result is an extra virgin olive oil that preserves the original aromas, the purity of the flavors and the identity of the territory , bringing with it the history of Tuscany and a conscious look towards the future.

The Masaccio oil mill is deliberately small in size.
A precise choice, which distinguishes it from large industrial mass production plants.

Here, we produce exclusively extra virgin olive oil from olives grown on the hills of Reggello and surrounding areas, an area internationally recognized for its extraordinary olive-growing potential, located between 500 and 700 meters above sea level . This unique environment, where climate, soil, and altitude play a key role in the quality of the fruit, is unique.

Quality comes from the right speed. Never from haste.

After harvesting, the olives are immediately taken to the mill and placed in aerated containers (bins) , designed to avoid overheating and keep the fruit fresh, whole and alive.

The time between harvesting and pressing is reduced to a minimum , avoiding long waits or transport that would irreparably compromise the final quality.

The olives are unloaded into hoppers and sent to a dry cleaning system located outside , so that only perfectly clean fruit enters the mill.

Leaves, soil, branches and stones are separated with extreme care.
The plant's capacity is three times greater than that of the crushing plant : a choice that allows for a slow, unforced process, capable of guaranteeing deep and respectful cleaning.

The next step is water washing, performed with a small-capacity washing machine , which allows for continuous water exchange during the process . This is a counter-current choice, prioritizing quality over saving time or resources.

After washing, the olives pass onto a vibrating plate , where a continuous flow of clean water completes the cleaning, before being dried using a blowing system .

Only at this point does the olive enter the pressing plant: perfectly dry, intact, ready .

The crushing takes place using variable speed knives , adjustable in real time.
Each process can be adapted with 52 different combinations , based on:

• cultivar
• arrival temperature of the olives
• state of the fruit
• current weather conditions

This system allows for a thermal Δ of only 2°C to be maintained, compared to the 7°C of hammer systems, thus preserving the aromatic and phenolic heritage to the maximum.

Nitrogen is introduced at this stage, drastically reducing the presence of oxygen and preventing any risk of oxidation.

The olive paste is transferred to the malaxers via stainless steel ogive pumps , which do not release harmful substances and guarantee gentle movement.

The vertical kneader allows the paste to be heated or cooled with extreme precision, making true cold extraction possible, controlled at five fundamental points:

• temperature always below 27°C
• real-time modulated processing
• targeted replacement of crushing groups
• reduced kneading times
• saturation with nitrogen during the process

Once the perfect balance between solid and liquid has been achieved, the paste is transferred to the decanter , the centrifugal extractor that separates the oil from the vegetable water and the pomace.

The extra virgin olive oil obtained is then filtered with cellulose filters , to eliminate the mucilage responsible for chromatic and oxidative alterations over time.

The oil is finally stored in temperature-controlled steel silos , saturated with nitrogen, protected from light and oxygen.

Here he rests.
It stabilizes here.
Here it retains its identity intact, awaiting bottling.

At Frantoio Masaccio, nothing is left to chance. Every choice is a declaration of respect for the raw material, the land, and those who recognize the value of true extra virgin olive oil.