Mazzola è un'azienda che produce olio extravergine di oliva e viniche puntano all'eccellenza
the initial situation
Excellence means seeking the maximum expression of our vineyards and our olive groves, within a concept of balance, innovation, and environmental awareness. The company produces organic oil and wine exclusively from its own vineyards and olive groves, processing directly in its own cellar and mill, right up to final packaging. It is located on the hills of Scapezzano di Senigallia (AN), where oil and wine production has ancient origins.
Our typical customers are the HO.RE.CA. sector and private customers seeking high-quality organic products sold directly through the company store.
Fundamental to our vision is the direct control of all production phases, from field to bottle, to achieve a recognizable style.
Over the years, the market has recognized our medium/high positioning in the sector, thanks to the results achieved and their consistency. In oil production in particular, Scapezzano is historically a recognized area where Raggia is the historic olive variety.
Since 1996, due to the low olive oil production, we had been turning to local mills, but we always encountered problems in waiting times and poor quality, despite the fact that the olives we picked were always fresh, just a few hours old, and perfectly healthy. As olive oil production increased from 2005 to 2010, we did research to choose our own company mill.
the goals
In our search for the best olive oil mill for this purpose, we focused our research on these principles:
total quality: whichever mill was chosen, the focus was on the final result, that is the quality of the company's olive oil.
Style: Between 2000 and 2010, the year we purchased our first mill, local customers became aware of the importance of bitterness and spicy in olive oil. However, we found that the most popular local companies had produced crushers that emphasized these features, which became too invasive during early harvest. We always strived to produce an olive oil excellent for pairing with food, without being "covering" or overpowering. A style based more on persistence than power. The pursuit of a balance between bitterness, spicy, and fruitiness.
recognizability: Locally, the most common olive oil mills, except for the traditional ones that weren't considered, were the Pieralisi and Alfa Laval systems, all with the finale vertical separator and "aggressive" hammer crushers. It wasn't the type of olive oil we wanted. A different producer was sought, even to provide an alternative.
In 2010, we did not consider third-party processing as primary.
THE PROJECT
In our research, we found in Officine Meccaniche Toscane the company that could supply us a company olive oil mill like the Pegaso 500, equipped with two crushers, one with hammers, but not too "aggressive" and a roller crusher for more delicate oils.
We found a company that produces olive oil mills with a decanter that doesn't require a centrifuge, which is not only convenient, but where we also observed a higher olive oil quality in terms of polyphenols content and shelf life. Moreover it became easier to separate batches of different varieties, even very small ones, when producing single-variety olive oils.
This solution gave us the answer to our research: product quality, style, thanks to the production of oils using both crushers, and recognizability.
THE RESULTS
Immediately, after the first season, we began to receive important acknowledgment in local competitions and after on Gambero Rosso.
Dal 2010 al 2014 abbiamo avuto un incremento, anche senza cercarlo, della lavorazione conto terzi.
Nel mentre si affacciavano sul mercato i decanter a 2 fasi, che utilizzando solo l’acqua di vegetazione, riuscivano a dilavare ancor meno i polifenoli, quindi permettevano una qualità superiore dell’olio.
Therefore, with OMT's advice, we decided upon a Pegaso 1000 two-phase decanter mill, for a third-parties processing.
We chose a knife crusher because we founded our style in a mix between hammers and rollers. OMT recommended the knife crusher for our precisely because of our pursuit for a balance between bitterness, spiciness, and fruitiness during early olives harvest.
The goal was achieved. The Pegaso 1000 and the solutions adopted for malaxation and crushing allow us to obtain our olive oils in line with our vision, to have a clear separation between batches and to work on behalf of third parties at a speed suitable for our customer, managing to process a quantity of olives sufficient to justify the use of employments.
