Prende nome dal ruscello (Rio Grifone ) che scorre a lato del frantoio e che fino al secolo scorso faceva girare le sue macine. Le olive, raccolte rigorosamente a mano, sono qui immesse nella modernissima linea di frangitura a freddo ( 26\u00b0 ), dove si svolgono tutti i passaggi: pesatura; defoliazione; lavaggio; molitura; gramola; decanter “Leopard Pieralisi a 2 fasi”; centrifuga.
\nQui si effettuano i controlli rigorosi e continui del livello di acidit\u00e0, perossidi e polifenoli di ogni lotto: misure indispensabili per rilevare ogni possibile difetto nel prodotto finito. L\u2019 olio extravergine di oliva, \u00e8 poi filtrato e stoccato in conche di acciaio inox in ambiente protetto e mantenuto a temperatura costante di 18\u00b0, fino all\u2019 imbottigliamento appena prima della commercializzazione.<\/p>\n","modified":"2019-10-05T13:12:41","color":"","icon":"","noDetails":false,"noInteraction":false,"image":"https:\/\/selfguided-toscana.it\/wp-content\/uploads\/2018\/03\/IMG_20180323_120445-1024x768.jpg","taxonomy":{"webmapp_category":[145]},"accessibility":{"mobility":{"check":false,"description":""},"hearing":{"check":false,"description":""},"vision":{"check":false,"description":""},"cognitive":{"check":false,"description":""},"food":{"check":false,"description":""}},"reachability":{"by_bike":{"check":false,"description":""},"on_foot":{"check":false,"description":""},"by_car":{"check":false,"description":""},"by_public_transportation":{"check":false,"description":""}},"related_url":["http:\/\/www.vicopisanolio.it\/index-lingua-1.html"],"locale":"it","source":"https:\/\/selfguided-toscana.it\/wp-json\/wp\/v2\/poi\/912","wp_edit":"http:\/\/selfguided-toscana.it\/wp-admin\/post.php?post=912&action=edit","translations":{"en":{"id":5718,"name":"Vicopisano comunity water mill","web":"https:\/\/selfguided-toscana.it\/\/vicopisano-comunity-water-mill\/?lang=en","source":"https:\/\/selfguided-toscana.it\/wp-json\/wp\/v2\/poi\/5718","description":"
It takes its name from the stream (Rio Grifone) which flows alongside the oil mill and which until the last century made its mills turn. The olives, rigorously picked by hand, are placed here in the very modern cold pressing line (26 \u00b0), where all the steps take place: weighing; defoliation; wash; milling; brakes; “Leopard Pieralisi 2-phase” decanter; centrifuge.
\nHere rigorous and continuous checks are carried out on the level of acidity, peroxides and polyphenols of each batch: indispensable measures to detect any possible defect in the finished product. The extra virgin olive oil is then filtered and stored in stainless steel basins in a protected environment and kept at a constant temperature of 18 \u00b0, until bottling just before marketing.<\/p>\n"}},"web":"https:\/\/selfguided-toscana.it\/poi\/frantoio-sociale\/","addr:street":"","addr:housenumber":"","addr:postcode":"","addr:city":"","contact:phone":"(+39) 050.79.60.05","contact:email":"info@vicopisanolio.it","opening_hours":"","capacity":"","sequence":1},"geometry":{"type":"Point","coordinates":[10.58429181,43.70647306]}}]}