The production process at Olio Mimì emphasizes quality at every stage. From carefully controlled extraction temperatures to meticulous filtration and storage under nitrogen, the company employs advanced techniques to preserve the integrity and flavor of their oils. This dedication to quality has earned Olio Mimì numerous accolades, including a Gold Medal at the 2024 Japan Olive Oil Prize, 99 out of 100 points in the Flos Olei guide just to mention a few.

The Mori-Tem malaxers are vertically positioned, this allows to reduce the holding time before entering the decanter. This controls the oxidative processes of the olive paste, to obtain the best quality.

The Extra bVirgin Olive Oil are filtered immediately as they leave the separator

There are many opinions, when it comes to filtering, and some think it is better to not
filter at all. We have investigated this quite a lot, and we believe, that the best way, for longterm preservation of the quality and the taste, is to use a filtering methods
of the highest quality.

Important here is, not only to use one of the best filtering techniques, but also to change filters between batches, and in general having a very clean environment at the mill.

The storage and the bottling of the oil takes place under nitrogen, which allows to reach a greater protection of the EVOO during storage, even though we only store for a few days before final botteling.