On arrival, you will discover the courtyard of the Tower Mill.
A water supply from the Enea River kept behind the Mill is used to operate all the Mill’s machines, all over 150 years old.

This channel wheel, made from oak, represents the core of the Mill. Driven by a water fall, it is used to activate the mechanism. The wheel runs on a large amount of hydraulic energy acquired by the weight of the oak, ever so effective in bringing about the operation of all the machines.
During production, the water flow is controlled using a crank that hangs on the wall. The channel wheel turns a metal axis, which goes under the grinding stone, driving the gear located above the grinding stone, which in turn drives the other metal shaft situated above the grinding stone. The second metal shaft is the one to drive the entire system.
The gear found above the grinding stone is made from hard wood, rowan-tree, which is used in order to prevent any noise.

To make a quantity of pressed oil, 30kg of fruit is needed. Walnuts, hazelnuts or almonds are crushed under the grinding stone for 45 minutes. This mill, made in granite, weighs 500kg.
After 45 minutes of crushing, we add one litre of water to eliminate the walnut grains in order to obtain a walnut paste that is collected and poured into the caldron.
It is then mixed and heated by a wood fire, as in the olden days, at a moderate temperature (50°C maximum) in a cast iron caldron for 45 minutes. As there is no thermostat, this is the boss’ job! He monitors the flame. Much experience is required in order to control this “heating system” effectively.
This stage is both the most important and most delicate operation in oil production, as the more the oil is heated, the better the yield in the press, the stronger the taste and the darker the colour. This heating operation is indeed essential for bringing out the fruit flavour.
When we provide a service to customers who bring their walnuts and leave with their oil for a fee, the customer can then specify whether he would like the oil to be strong or not. For sale in our shop or to sellers, we heat it at an average temperature to obtain an average yield, for a moderate colour and taste, therefore not too strong and not too light.
Heat is needed to evaporate the water poured at the end of the crushing operation and to accentuate the oil’s colour and flavour.
The paste thus heated at the desired temperature is carried by a wood shovel to the press.
In the past, we covered the mould with two crossed polyester ultra heavy canvasses once used as a filter to let the oil through and hold the paste. Then, we used the canvasses with two large pieces of wood, a metal plate, with a screw coming down very gently to produce 20 tonnes of pressure as a result of the mill’s force.
After a period of 15 minutes, with 30kg of walnut kernels under the grinding stone, we obtain 15 litres of virgin walnut oil in the press. With hazelnuts and almonds, the yield is only 10 litres of virgin oil 30kg of fruit. Once pressed, the oil obtained is cloudy. It is then decanted for two weeks in a drum so that the sediments fall to the bottom. The result is a natural virgin oil without any chemical or preservative.
After the oil runs, we obtain a residue or ‘’tourteau’’ (meal) in the shape of the press that is highly compact. When transformed into flour, it is used as animal feed or as superb bait for fishing.