Antico Frantoio Carletti, one of the rst mills to be born in Campello Sul Clitunno, in the center of Umbria, produces extra virgin olive oil since the second half of the 17th century. The Carletti family extends its ownership between the beautiful hills of Assisi, Foligno and Spoleto where the olive tree is the dominant feature of the landscape. The company produces oil through the ancient techniques of harvesting and olives milling that have been handed down from generation to generation, by selecting the best fruit to ensure the genuineness, recalling flavors and fragrances forgotten. The customers of the mill will have the opportunity to learn the whole production cycle, rediscovering a culture and a tradition that are disappearing, tasting the oil newborn accompanied by the company's products.




Campello sul Clitunno is famous for its extra virgin olive oil. Thanks to its particular climate and the characteristics of the soil is one of the most important place for the production of high quality extra virgin olive oil. The ownership of the Carletti family features a rocky terrain with gradients and slopes that favor the passage of water. Such conformation has led to the construction of dry stone walls around the olive trees for the conservation of the soil. The variety MORAIOLO is the predominant cultivar in the area. Introduced hundreds of years ago in this environment with a cold continental climate (which prevents any attack of the olive fly), the characteristics of the soil and cultivation techniques (without resorting to treatments with pesticides), contribute to the achievement of incomparable qualitative levels.




The olive harvest begins middle of October and continues throughout the month of November and December. It's done exclusively by hand, through special bags with a shoulder strap and long ladders of wood, choosing the best fruits and the right degree of ripeness, avoiding contact with the ground or the use of mechanical means that could ruin the fruit. This technique is certainly pretty expensive but it's necessary in order to obtain a fragrant and unpleasant odor-free extra virgin olive oil.




The method of olives storage is also of a paramount importance. The olives are collected in aerated plastic crates, stored away from heat sources and processed within 24-48 hours from collection. This ensures that the olives do not ferment anaerobically, giving rise to the formation of aliphatic alcohols which would produce defects such as overheating and, in extreme cases, mold.




The olive oil extraction is carried out through two Sardinian granite millstones, two hydraulic presses and the separator. Such a process results in an "First cold pressing" extra virgin olive oil, whose temperatures do not exceed those of the surrounding environment. Once the olives have been crushed, the remaining olive pulp is collected and kept in motion by a machine called “gramola”, that by means of an arm, distributes it on circular diaphragms called "pressing mats". The diaphragms are placed one above the other until the completion of a column which will be then inserted inside the press. The vegetation water and the resulting olive oil are divided by the separator. The oil does is not subjected to any process of artificial filtering so it is naturally decanted. In general, the yield of the olives may have significant variations, from a minimum of about 8-9 kg of extra virgin olive oil per 100 kg of olives pressed to a maximum of 20-22 kg of extra virgin olive oil per 100 kilograms of olives. The variations are due to several factors: the exposure of the olive trees to sun, the water availability during the growing season and the time of collection. Finally the oil is stored inside stainless steel containers which reduce the risk of oxidization. Bottling is also made inside the mill. Shipments are realized according to the single order, so that the oil maintains its freshness when the end consumer receives it.