ABOUT US
Our starting point is always the same:
QUALITY
Every choice, from the field to the oil mill, is made with a single goal: to enhance the fruit without compromise.
Domenico Fazio Farm was founded in the Montalbano hills, between Florence, Pisa, and Siena, from our desire to preserve tradition, enriching it through innovation.
In 2009, the Agriturismo Colle da Vinci project came to life, the result of the restoration of the family farmhouse.
A careful intervention, able to preserve its original identity and reinterpret it with an essential and modern style.
In 2017, the Frantoio Conio 18 project was born: after 30 years of working in the sale and design of oil production plants, Domenico Fazio decided to use the experience gained to build something of his own.
Thus, an olive oil mill was born where oil tradition meets innovation: a careful and modern production process enhances an iconic product such as extra virgin olive oil.
Our Philosophy
Technology at the service of taste.
Frantoio Conio 18 was founded in 2017 to put our belief into practice: respecting tradition does not mean rejecting innovation, but rather putting one at the service of the other.
The traditional values of extra virgin olive oil should not only be respected, but also enhanced, without sacrificing any precious facet.
Every stage is designed to reduce variables and ensure balance, cleanliness, and distinctiveness.
Our Olive Mill
Cutting-edge technology, tradition preserved.
New generation systems allow us to control every step of the extraction process within even tighter temperature ranges than cold extraction.
Polyphenols, aromas, and scents remain intact, resulting in a superior quality extra virgin olive oil, in every facet.
Our Method
The quality of an oil comes from attention to every detail.
In our oil mill, olives are crushed using an innovative double-cut system that allows for gentle extraction while preserving the fruit's characteristics.
Malaxation takes place in an environment with a reduced oxygen presence, a condition that limits oxidation and helps preserve aromas, color, and antioxidant substances. The oil is then immediately filtered and stored in inerted stainless steel silos with nitrogen, in a temperature-controlled room, to maintain its quality until bottling.
CONIO 18-25 TOP SELECTION
The value of temperature!
For CONIO 18-25 Top Selection, the process includes an exclusive step: immediately after crushing, the olive paste is rapidly cooled to 18°C.
Subsequently, malaxation takes place at a temperature that never exceeds 25°C, preserving the most delicate aromatic profile and enhancing the oil's elegance.
This is a slower and more complex process, chosen exclusively to achieve the best quality expression of our olives.
Our Products
CONIO Line
CONIO Line
