CASSESE DOMENICO: INNOVATION AND QUALITY

The olive mill Cassese Domenico, in Villa Castelli in the high Salento, has a productive establishment of about 10.000m2 and a plantation of about 25.000 olive trees, expanded on a surface of 1.200.000m2, from which it produces very good extra-virgin olive oil, proudly Italian, both Blend and from one variety.

But the origins of the olive mill Cassese  Domenico is in the antiquity, bound to the work of Giovanni Cassese, who in the 60s was the owner of the oil mill and in the same period he received from his father in law, a working olive mill.

After ten years of exhausting work, Mr Giovanni decided to replace the traditional presses with the Pieralisi Group’s innovative decanters.

These machines allow us to elaborate the olives continuously – explains the titular – a revolution for the traditional extraction systems. Since then, we are relying on the updated technology of the Pieralisi’s decanters, from the centrifugal Fp 600, after a while we moved on to Major, then we have substituted it with the Jumbo and finally we have chosen the Vanguard, which in 2013 has been changed with the latest technology patented by Pieralisi Group, the DMF. A continuous updating of our installations – goes on Giovanni Cassese – is useful in order to chase the Pieralisi’s technological innovations, which makes our extra virgin oil a product of excellence.

After many years Giovanni gives his olive mill to his son Domenico to continue the familiar tradition kept alive by the passion.

In 1999 the olive mill Cassese Domenico moves on to the actual position and in 2013 changed again its productive system giving the mill two centrifugal extractors Leopard 5 and a centrifugal extractor Leopard 8, near the Bravo and Marte separators and together with the Golden Press Series, which thanks to the computerized system allows the olive mill Cassese to manage with an extreme accuracy all the phases of the transformation, from the control of the temperatures and the times of granulation, to the intervention in the olive oil extraction.  

“Our careful analysis of all the productive phases, - tells Domenico Cassese – our attention and our dedication for every single plant are the guarantee of the high quality of our products. We collect the fruit only with ashaker, in order to avoid the contact with the ground and to preserve all its bounty and its flavor. Then the harvest will be quickly transported to the mill and transformed within 6 hours from the collection. Every olive, once arrived in the factory, after lots of work and hardship, is carefully defoliated, washed and then crushed till little drop of oil starts coming, thanks to the Pieralisi productive process. This little drop of oil is stocked for some week, filtered and bottled in order to be the final product that we fondly call our oil, recognized and appreciated by lots of Italian families and not.

More than 5000 customersin the provinces of Brindisi and Taranto give their olives to the olive mill Cassese Domenico in order to transform them in oil inside one of the best and innovative establishments in Italy. Domenico Cassese says: “We are proud to put our skills and passion, which we have always dedicated to the production of our olive oil, also to the use of our guests”.

The olive mill Cassese Domenico cooperates with Pieralisi in order to find new commercial possibilities for the by-products, including the pâté, which has substituted the old wastes as vegetable water, which are not easy to be managed. “We are always seeking, - says Domenico Cassese – to the correct disposal and reuse of the waste water, coming from the olive washing. These will be soon reused inside the productive process thanks to the centrifugal extractor Pieralisi.”


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