The oil mill has been active since 1962, when, Amadeo Petasecca Donati took over the management of the ancient oil mill of the Diomedi Camassei family, located in an ancient historical building. The mill is now situated in a modern structure next to the millenary walls of Bevagna and operates a cold olive oil processing system with state of the art technology.

The Petasecca has been renamed “The Bevagna Oil Mill” for the high quality of its products thanks to the SINOLEA integral double extraction method. The olives, after being washed, defoliated and crushed, go through a first step of extraction by a natural cold dripping system, then undergo a second extraction and finally the separation of the oil from the water by centrifugation. This is surely the best way to have an oil rich of phenols (natural antioxidants) and tocopherols (Vitamin E), naturally present in the product and unaltered with cold extraction. Our olive oil is certified by the Urbino University to be without free radicals.