LA MOLAZZA S.A.S DI MINISCI EDMONDO & C.
About LA MOLAZZA S.A.S DI MINISCI EDMONDO & C.
In the territory of Corigliano-Rossano, a town nestled in the arc of land embracing one of the Ionian gulfs, Frantoio La Molazza was established. Its long-standing peculiarity is the milling of centuries-old olives from the pre-Sila hills, an area traditionally devoted to olive cultivation thanks to particularly favorable soil and climate conditions: fertile land, a mild climate, balanced temperature ranges, and the beneficial influence of the nearby sea. These are the right ingredients to give life to a reality that today represents the meeting point between agricultural tradition, the passion of a family, and a constant drive for technological innovation. Founded in 1946 by Edmondo Minisci Senior, the mill is today the result of over seventy years of experience passed down from generation to generation by the Minisci family, custodians of ancient knowledge linked to olive culture and the enhancement of the surrounding territory.
At the core of the production philosophy of Frantoio La Molazza is a constant pursuit of the absolute quality of raw materials. The olives mainly come from local groves cultivated according to organic farming practices, with respect for the environment, biodiversity, and the consumer who will ultimately use the product. Among the most representative cultivars stands out Dolce di Rossano, a native variety that gives the oil a distinctive character, with delicate aromatic notes, hints of fresh almond, and a particularly balanced flavor appreciated both in gastronomy and in professional tastings.
The production process is characterized by strict control of all stages of the supply chain. Quality is accompanied by transparency, traceability, and food safety—fundamental elements to guarantee consumers an oil that is monitored throughout the entire production chain and offers reliability and assurance. The olives are harvested at the optimal stage of ripeness and quickly transported to the mill, where they are processed within a few hours using modern cold extraction systems with a two-phase cycle that allows no additional water to be used in the process other than that naturally present in the olives.
For the past two years, these extraction techniques have been enhanced by a vacuum extraction technology in sealed booster systems, which preserves the nutritional properties and aromatic components of the extra virgin olive oil in their entirety. This method ensures an even higher-quality product, rich in polyphenols and characterized by freshness and complex sensory notes.
The company offers a selected range of extra virgin olive oils obtained not only from Dolce di Rossano but also from cultivars such as Carolea, Frantoio, and Nocellara, as well as carefully designed blends capable of enhancing the different organoleptic nuances of the oils combined. Frantoio La Molazza also develops certified organic productions and a refined selection of flavored extra virgin olive oil condiments, made with natural ingredients that recall the aromas of the Mediterranean diet, alongside traditional product lines.
The production standards followed are not limited to European organic regulations but also include Bio Suisse for Switzerland, JAS for Japan, and Naturland. In addition, a significant portion of the olive oil production carries the Demeter biodynamic certification, reflecting the company’s commitment to placing environmental value first while preserving the natural biological cycles in the fields for both flora and wildlife.
The company continuously invests in technological innovation and advanced processing systems, with the aim of constantly improving quality standards and making a real difference in the sector.
With passion, expertise, and attention to detail, Frantoio La Molazza—through the cultivation and certification of olives suitable for Calabria IGP Olive Oil and D.O.P. Bruzio “Colline Joniche Presilane”—continues to promote the excellence of native and Italian extra virgin olive oil, transforming every harvest into a product that tells the story of the land from which it originates and the tradition that preserves it.
