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Oil Mill
From Liguria, a land of countryside and seafaring tradition, the olive oil mill Armando Garello with passion and know how, transforms the fruits harvested on its land and the typicality of the territory, into unique products. A Mediterranean diet based on the culture of Taggiasca extra virgin olive oil. For a simple and high quality taste.
Our Mill
Our company is family managed. Our craftsmanship, tradition and quality are in first place.
For the production of our extra virgin olive oil, carefully select the best ' matches ' of taggiasca olives in the area and work in the mill of our property located in the ancient village called 'Mill', medieval crafts centre of the marquises del Carretto, Nasino in Ponente Ligure Savona. Through machining systems and without the use of chemical additives, our company also prepares other typical products always based Taggiasco olive oil; discover them all on our shop page.
Working in the crusher
The olives are washed just abbacchiate, and 'Pressed' in the traditional manner using a milling 'Slow' with granite millstones and squeezing 'soft' strictly to cold. Extra virgin olive oil 'Armando Garello' is produced in limited quantities and then stored in STAINLESS steel barrels at constant temperature and light fully protected, because over time can alter the organoleptic characteristics (the same that give it its merits).This beautiful 'Mosto olive' strips and integrates in a totally natural.
The Classification of Oil
Olive oil is an edible oil is characterized by a very high content of monounsaturated fats. In the typology Virgin is derived from mechanical pressing of the olive, fruit of the species Olea europaea. Other types of goods derived from olive oil, but with different organoleptic and nutritional properties, you will get for rectification of Virgin oils and solvent extraction from olive pomace.
Trade names are strictly codified by Eu directive 136/66/EEC. The reg. EC 2568/91 and finally the reg. EC 1989/03 identified the following categories of olive oils of commerce direct:
Extra Virgin Olive Oil
It is the oil of superior quality with the authentic flavour of Olives, being these shatter when cold and centrifuged at temperatures always in compliance with the law. Contained in less than 0.8% acidity, and is also devoid of fatty acids. Instead, peroxides have a value less than avre 20 MEO/kg.
Virgin Olive Oil
This naming is allowed to have small impurities of color, smell or taste and a maximum of 2% of fatty acids.
Olive Oil
This oil is chemically refined with quality shortcomings, correct color, smell and taste, reduces fatty acids to a maximum.
Olive-pomace Oil
Oil obtained from oil residues and the mass remained in the press that is chemically processed and mixed with oil of third and is surely of poor quality.
Extra Virgin Olive oil and Virgin Olive Oil are produced in a completely natural and are subject to stringent quality controls.
The Mill of 'Armando Garello' produces only Extra Virgin Olive Oil.
Frantoio da Olive
Armando Garello
di Buccinnà Maria
Via Roma, 17 - 17030 Nasino (SV)
P.iva 01396580092
C.F. BCC MRA 75C66 F537J
