Frantoio del Grevepesa today stands as an advanced model of the olive oil supply chain, combining cutting-edge technology, specialized expertise, and an organizational structure built around the needs of its member producers.
From customized processing to full traceability of each batch, from bottling services to technical support, every aspect of the system is designed to enhance each stage of production and ensure a superior quality extra virgin olive oil. A well-structured operational center that merges industrial efficiency with artisanal know-how, actively contributing to the development of the Chianti olive oil sector.
Quality Comes from a Team of Experts
Chianti has long been a land where viticulture takes center stage, while olive growing has struggled to assert its presence. That’s why Frantoio del Grevepesa pursues an ambitious mission: to restore both economic dignity and cultural value to extra virgin olive oil production, offering members a tailor-made service designed to maximize both quality and yield.
The philosophy behind the Frantoio’s work is clear: every batch of olives deserves dedicated processing, and every step of the transformation is managed with craftsmanship and technical precision. From storage to transportation, from milling to bottling, nothing is left to chance. Members are directly involved, with the real opportunity to take part in every stage of production—so that the oil they produce truly reflects their agricultural identity.
What makes the difference is a team of highly qualified millers, with years of experience and ongoing in-field training. Their skills go beyond technique—they also know how to listen to the customer and adapt the process to the specific characteristics of the olives: variety, ripeness, fruit texture. Every detail matters.
One of the Frantoio’s central goals is to strike the perfect balance between exceptional quality and satisfying yield. A task that’s anything but easy—especially in a region like Chianti, where pedoclimatic conditions make olive growing more challenging than in other areas of Tuscany. Here, producing olive oil is often not economically rewarding, and achieving good yields without compromising quality can make the difference between survival and failure for a farm.
In this context, the role of the miller becomes crucial: calibrating the machines to perfection, analyzing previous yields, tasting the oil during extraction, intervening precisely, and carefully selecting every batch of olives. It’s a true team effort, based on rigor, method, and passion.
The Frantoio also hosts a certified tasting panel led by Filippo Legnaioli, president of the Frantoio and Panel Head, which ensures objective sensory analysis of the oils produced. This is an invaluable tool—both for members, who receive qualified feedback on their oil, and for the millers, who can further refine their extraction techniques.
The message is clear: extra virgin olive oil is not a “humble” product, but an agricultural, cultural, and health asset that must be enhanced with professional tools, solid expertise, and a forward-looking vision. The Frantoio del Grevepesa proves this every day, working alongside local farms to turn every olive into an oil that truly has something to say.
The Frantoio del Grevepesa is a benchmark for those who want to produce high-quality extra virgin olive oil, closely following each step of the process. It places its members at the center, offering them the opportunity to personalize the processing of their olives.
No standardized treatment here—only tailor-made service, from the moment the harvest arrives to the final bottling. All of this is made possible through a direct and ongoing relationship between miller and producer.
Each batch of olives is processed separately and traceably, ensuring full transparency and quality. This model enhances the work of both small and large producers, allowing them to take home an oil that is truly “theirs,” with unique and recognizable organoleptic characteristics. 
Supporting this vision are two state-of-the-art systems that operate using different methods, both with continuous-cycle processing and without (or with minimal, when necessary) water addition—a technological choice that preserves the oil’s quality and integrity.
The Pieralisi line, with a processing capacity of about 3,500 kg per hour, is designed for those bringing in larger batches while still aiming for premium quality. Here, the olives are crushed with rotating hammers and then processed in six large horizontal malaxers, always maintaining a temperature below 27°C to ensure cold extraction. A centrifuge separates the solid from the liquid part, and a vertical separator finishes the oil by removing any residual water.
The TEM line, on the other hand, also caters to those with smaller quantities but unwilling to compromise on top quality. It processes around 1,000 kg per hour using a knife system, where the crushing involves gentle, precise cutting. Here, technology meets craftsmanship: from next-gen washers that dry the olives, to vertical malaxers designed to minimize oxidation, to full thermal control during each processing stage. This allows for precise modulation of temperature and timing to maximize the oil’s organoleptic profile.
Choosing between the two lines is never random—it’s the result of a collaborative dialogue between the member and the miller. Together, they decide the best path to achieve the highest possible result. The member doesn’t just deliver olives; they step into the heart of the process, engage, observe, and make choices.
Meet the oil mill operators
Michele Porcu
Owner of the farm I Greppi di Silli, Michele continues to work daily among olive groves and vineyards, with the dedication of someone who has made working the land a life choice. For the past five years, he has also taken on the role of miller at Frantoio del Grevepesa: an activity that doesn’t replace but rather completes his family’s path toward producing extremely high-quality extra virgin olive oil. Inspired by masters such as Marco Mugelli and Giorgio Mori, he is committed to carrying on the profession of the miller with the level of professionalism that this role now more than ever requires. In addition to these activities, Michele is also a beekeeper: a passion that reflects the same care for the environment, biodiversity, and quality that guides every aspect of his agricultural work.
Leonardo Bruschi
Head of the farm I Diavolacci, Leonardo has been a miller at Grevepesa for four seasons, where he also expertly handles plant maintenance.
He is also vice president of the Santangelo Association, which promotes local producers and community initiatives.
