Every resource has value
For Frantoio Paolocci, sustainability is not an abstract statement, but a criterion that guides production choices.
From the energy used in the mill to the recovery of processing residues, every phase is organised to reduce waste, enhance available resources and make the process more efficient.
A contemporary vision of extra virgin olive oil, in which innovation, environmental responsibility and product quality move in the same direction.
An olive mill also powered by renewable energy
The Frantoio Paolocci facility is equipped with a photovoltaic system with an installed capacity of 70 kWp.
Electricity generation from solar energy helps support the mill's activities and represents a concrete choice towards a more responsible production model.
Investing in renewable energy means reducing dependence on traditional sources and using local resources more carefully.
New resources from residues
Olive processing generates various materials, each of which can be enhanced through a specific process.
At Frantoio Paolocci:
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the olive pulp is destined for biogas production;
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olive pomace is used to extract pomace pit, which is used as fuel for boilers, while the remaining part is sent to pomace processing plants;
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leaves are destined for compost production.
In this way, what remains from processing is not simply considered waste, but a resource to be recovered and reintegrated into new energy and agricultural processes.
A circular economy system that reduces waste and enhances every component of the raw material.
Technology at the service of raw materials
Sustainability also concerns the way olives are processed.
Frantoio Paolocci uses a Pieralisi Leopard 8 extraction system, designed to ensure precision, control and continuity during the production process.
The oil is cold extracted through a process that does not involve adding water.
Technology is not used to deviate from tradition, but to better respect the raw material, control every phase of production and preserve the quality characteristics of the oil.
Less waste, more control
Sustainability and quality are closely linked.
Controlling the production process allows for more precise olive processing, reduces dispersion and maximises what the raw material can offer.
From olive selection to filtering, from storage to packaging, every step is managed carefully to protect the product and make the process more efficient.
For us, innovating means changing methods without betraying the result.
Protecting the territory means looking ahead
Frantoio Paolocci operates in Vetralla, in the heart of Tuscia, a territory deeply connected to olive cultivation.
Caring for this heritage means using resources responsibly, investing in more efficient technologies and transforming residues into new opportunities.
Sustainability thus becomes part of our idea of new tradition: not preserving the past motionless, but making it evolve through conscious choices.
The new tradition is responsible
We believe in a way of producing oil where quality and responsibility are not two separate paths.
Renewable energy, residue recovery, traceability and technological innovation are part of a single project: protecting the raw material, reducing waste and continuing to produce extra virgin olive oil with seriousness and transparency.
Frantoio Paolocci. A new tradition for oil.