FRANTOI SAMA

100 years of history and tradition of Extra Virgin Olive Oil

Frantoi Sama oil has deep roots, Vincenzo Bellomio, the founder of the family, was a visionary landowner in Regalbuto in Sicily. Born after the formation of the Kingdom of Italy in 1882, with wisdom and dedication, until the early 1970s, he administered his lands in the Sparacollo area of ​​Regalbuto, in the area crossed by the Salso del Simeto river, with a vision long term, anticipating historical changes and preserving the family heritage.

Frantoi Oleari SAMA was born in 2020 in the heart of Sicily, in Regalbuto, a land rich in olive groves, citrus groves and rich expanses of wheat, once a flourishing reserve of Ancient Rome. Passion and love for the land represent the backbone of the founding members of the oil mills.

Oleari mills SAMA presents itself as an alternative to the most modern continuous cycle extraction systems.

Stone mill

The flagship of our extraction system is represented by the milling to stone, using a mill with 3 granite wheels. The mill is the tool used in this first step of extraction, derived from ancient stone millstones, hence our motto ""comu ficiru l'antichi"". By crushing the fruit and rubbing the stones and sharp remains on the olive pulp, the paste is obtained, ready for kneading.

Squeezing

 

Squeezing

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The pressing process takes place through the traditional press method, in which the paste obtained from grinding is spread on fiscoli and put under pressure through hydraulic presses to obtain the must, a compound of vegetation water and oil.

 

Centrifugation separation

In the last step, from the must coming from the By pressing, the extra virgin olive oil is obtained through a modern centrifugal separator, which separates it from the vegetation water.