December 11, 1998
Frantoio Restaurant and mill has been busy crushing Manzanillo olives from the Orland area for their in-house oil. We stopped by one morning to see the process. Dino and a crew of three were busy loading olives into the large granite-wheeled mill which rolls around
at a frightfully fast pace for such heavy objects. The paste was being applied to the fiscoli then loaded onto the large vertical press which takes about 1 hour to extract all the oil. At the end of the pressing the desiccated residue was knocked off the mats and the cycle repeated. You can call ahead to find out if the mill will be running while you enjoy your Tuscan style dinner.