Our Rule Book is filed here:
1. Objectives and Purposes
The objectives and purposes of this specification are:

  • Create the short supply chain to ensure control of the entire production and distribution process;
  • Safeguard the specificity of artisanal oil as a result of a tradition supported by modern technical knowledge;
  • Strengthen the link between artisanal oil and the cultural and gastronomic traditions of the Mediterranean diet;
  • Enhance the diversity of sensory profiles linked to the varieties, territories and technologies adopted;
  • Contribute to the food education of consumers so that they can appreciate the variables related to the seasonality of processing and the skills of the Mastro Oleario;
  • Guaranteeing the nutritional and health value of artisanal oil to the consumer;
  • To welcome and train consumers and in particular the new generations to connect tradition and innovation;
  • Safeguard the exclusive production methods with which Mastro Oleario Giampaolo Sodano extracts oil from olives downstream of a personal monitoring of the characteristics of the cultivars used, guaranteeing control of the process up to the packaging and distribution of the finished product.
2. Cultural itineraries
The “Tuscus frantoio artigiano” company knows how to recognize and critically place its business in respect of the cultural paths that have produced the historical experiences of Traditional and Quality Crafts.
Il Mastro Oleario considers peculiar characteristics of its company:
  • The reference to tradition
  • The innovation
  • Professional updating
  • compliance with the ethical principles of good production practice
  • The link with the new generations
  • The link with the territory
  • the predisposition to the transfer to the consumer of the elements of knowledge and values ​​of the artisan production activity
  • respect for the individual and for the protection of workers
3. Characteristic elements of the Artisan Company and Subject of the Disciplinary
The characteristics of the Tuscus production process are:
The size of the plant suitable for allowing direct control of the production process by the Mastro Oleario in order to meet the expectations of the consumer. Il Mastro Oleario has a processing line with different plant solutions to allow the adoption of the most suitable in relation to the characteristics of the olives and the type of extra virgin oil desired. The production capacity of the mill does not exceed 18. qui.li / hour of olives calculated on the average of 8 working hours.
The importance of the personal know-how (the secrets of the trade!) Of the Mastro Oleario for the characterization of its product. To carry out this function, the Mastro Oleario has personal control of the production process even if he can get help from an oil mill who follows, in his absence, the management and effective control.
The direct and personal responsibility of the Mastro Oleario in the choice of olives, technologies and methods of management and control of the production process up to consumption. This responsibility towards the consumer is expressed through the declarations contained in the labels applied on the containers for marketing. These declarations must be complete and truthful, in any case designed not to mislead consumers or to make them believe the existence of unreal qualities and benefits of the oil contained.
4. Characteristics of artisan extra virgin olive oil
Tuscus Extra Virgin Olive Oil has specific analytical and sensory characteristics.
The analytical characteristics are the result of the peculiar abilities of Mastro Oleario to select the olives and to adopt the plant engineering solutions, the process choices and all the precautions aimed at guaranteeing the achievement of the previously defined quality standards. To testify the process solutions adopted, the artisan oil mill is subjected to control through the process traceability method that measures and records the following parameters:
  • Date and time of start and end of processing
  • Characteristics of olives and their origin
  • Weight of the olives of the batch being processed
  • Total weight of the oil obtained
  • Maximum temperature of the dough being kneaded
  • Maximum oil temperature at the exit of the decanter and / or separator
The minimum analytical and sensory characteristics of artisan extra virgin olive oil are:
acidity ≤ 0.3% oleic acid - Reg. (EEC) 2568/91
number of peroxides ≤ 12 meq O2 / kg - Reg. (EEC) 2568/91
oleic acid ≥ 65% - Reg. (EC) 796/2002 - Reg. (EEC) 1429/92
1,2-diglycerides - NGD-C87-2005
≥ 70% (November-March)
≥ 60% (April-July)
≥ 50% (August-October)
α-tocopherol ≥ 120 (mg / kg) - ISO 9936: 06
tot biophenols ≥ 200 (mg / kg) - NGD-C89-2007
Olive / oil residues as integrated production
ethyl esters ≤ 20 (mg / kg) - Reg. (EC) 61/2011
phthalates content ≤ 3 (mg / Kg)
median fruity ≥ 3 - Reg. (EC) 640/08
varietal notes absence of varietal notes of non-Italian origin.
Tuscus extra virgin olive oil has characteristics of:
Seasonality: the product has for its origin a seasonality that must be highlighted by the possible differences in profile due to the different seasonal trend, corrected or enhanced in any case by the craftsmanship of the craftsman
Balance: obtained through the skilful dosage of varietal, vegetable, technological and blending factors managed by Mastro Oleario;
Perceptibility: obtained through a particular differentiation highlighted through correct consumer information;

5. Characteristics of the production process

The Tuscus artisan production process has the following requirements:
Respect for time: production and storage times must be adequately assessed for a product with optimal characteristics (limit in the extension of the TMC to 18 months from the time of production)
Quantity related to the production capacity of the mill in order to allow the staff to control the production process itself;
Secrets: documented procedures customized by Mastro Oleario and in any case classified for the characterization of their product
Peculiarities: short supply chain, supervision of the entire supply chain by the documentable artisan Mastro Oleario (UNI EN ISO 22.005: 08)
Administrative and criminal liability of the Mastro Oleario
Workplace safety
The production process of artisanal oil involves the following critical phases, subject to the direct control of the Mastro Oleario:
Evaluation of the degree of ripeness of the olives of the different varieties to decide the time of harvest and the methods of processing.
Evaluation of the health status of the olives for the selection and destination of the obtainable oils; olives infested with parasites such as oil fly or fungi and molds are not suitable for the production of quality oils;
Verification of compliance with the waiting times for pesticide treatments;
Control of the methods of harvesting and storage of the olives before processing.
Time control between harvesting and processing, according to the expected characteristics of the oil produced. The processing of the olives must take place within 24 hours of harvesting for the production of quality oils. The olives must be stored in perforated plastic boxes of 25 kg or in perforated plastic bins with a maximum capacity of 300 kg. The olives must be stored indoors or in ventilated rooms to avoid fermentation;
Thorough cleaning of the olives to remove branches, leaves, stones, earth, etc.
Washing of the olives with final rinsing with drinking water in a minimum ratio of 1:10 compared to the weight of the washed olives and total replacement of the washing machine water within 12 hours;
Choice and control of the pressing system in relation to the characteristics of the olives and the oil to be produced;
Choice of the malaxing system with the regulation and control of time and temperature conditions, of the heating water and of the olive paste, according to the expected characteristics and productivity objectives of the Mastro Oleario. Optimal malaxing temperatures between 24 and 27 ° C are considered. The times can be extended up to 90 minutes in the case of using closed malaxers;
Management and control of oil separation and cleaning machines, according to its qualitative, sensory and nutritional characteristics and the productivity characteristics required by the Mastro Oleario. The addition of drinking water for the dilution of the paste for the separation of the oil with the decanter is allowed up to 30 liters / 100 kg of olive paste in the case of 3-phase processing. The addition of drinking water in the maximum ratio of 50 liters / 100 liters of oil is allowed in the oil separator;
Choice of the oil cleaning system according to the subsequent destination by eliminating water and sediments with filtration on hydrophilic material, such as cellulosic, with the exclusion of filter aids based on perlite or diatomaceous earth. The oil must not be kept in contact with sediments for more than a week;
Storage in AISI 304 stainless steel tanks at controlled temperature and under inert gas. The maximum storage temperature can be 20 ° C;
Packaging of the filtered oil in suitable containers for subsequent distribution until consumption.
Implementation of hygiene standards with the adoption of the HACCP method;
Periodic cleaning of the extraction system, tanks, filtering systems, pipes and valves with suitable cleaning and sanitizing systems;
Cleaning and disinfestation of the oil mill and relevant areas;
Implementation of the principles of traceability of the production process with the registration of production batches;
Adoption of appropriate product and process certifications (IGP / DOP, BIO, ISO22005, IFS, BRC, etc.)
Control and management of by-products and wastewater to minimize the environmental impact;
Reduction and optimization of water and energy consumption.
6. Schemes of the production process for artisan extra virgin olive oil
Extraction processes with 3-phase decanter A Reduced water consumption (ARA).
7. Characteristics of the artisan extra virgin olive oil production plant

The Tuscus artisan oil mill plant for the production of extra virgin olive oil meets the following requirements:

  • Food suitability: it was made with materials suitable for contact with food oils. The metal parts are in AISI 304 or superior stainless steel. The plastic pipes, the gaskets and the stators of the pumps are suitable for contact with food oils.
  • Sanitation: the system has minimal dead spaces. All its parts can be inspected and cleaned with suitable washing systems with detergents and rinsing with water. The olive paste is transported between the various sections of the plant with washable pumps and pipes.
  • Traceability: the phases of the process are managed and controlled in order to record sensitive process data (times, temperatures, flow rates).
  • Work safety: all the rotating parts are protected by special irremovable guards without special tools. Accessible openings are protected with safety microswitches to prevent accidental starting. The noise of the environment is contained having chosen the machines also according to their noise level and the installation has taken into account the effect due to the interference between the various machines and the structures of the working environment. The noisy discharges of the machines are collectorized to the outside, and do not represent a source of environmental pollution.
  • Environmental safety and anti-pollution: liquid and solid discharges are collected by category and collected in order to allow their monitoring for disposal or subsequent use.