- oil mill
Our facilities run with high energy efficiency and obtain their electricity supply from renewable sources. We currently produce approximately 400,000 KwH per year and are working to achieve full autonomy by 2026.
We have equipped our faciities with state-of-the-art equipment that enables us to minimize the use of water during processing. We are able to recover vegetation water from the olive oil process and transform it from special waste into water for irrigation.
We use olive pits, waste from the olive oil production, to fuel the farm heating systems. To date, we are able to meet about 50% of our heating needs this way. (This figure varies depending on the individual olive harvest season).
We transfer pomace, olive processing waste, to a biodigester to produce electricity. Each year we recover about 140,000 kg of pomace, which corresponds to 1 KwH of energy for every kilogram of pomace.
Our fields are organically farmed and sowing is based on seasonality. We work the land respecting the natural balance of nature, supporting the development of native species and redeveloping abandoned crops. We back up our commitment through certifications such as DOP, Organic and Slow Food Presidium.
We manage the entire supply chain, from production to processing to packaging. We try to encourage the distribution of our product in the local area through pricing policies and personally taking care of customers. We also sell the products right on our farms and base our menus primarily on what we produce.
Wherever possible, we are trying to eliminate plastic entirely and make use only of reusable or, if necessary, disposable but biodegradable items.
We have an electric vehicle recharging station available to all CM Centumbrie customers and visitors.
We have chosen to finish the exterior of our buildlings with cor-ten steel, which, with its unique color tones and natural darkening cycles, becomes one with the surrounding countryside and minimizes the environmental and landscape impact.
We fight deforestation and care for more than 200 hectares of farmland, where the surface area of woods and olive groves, together with cereals, meadows and vegetable gardens, allow for a high absorption of carbon dioxide thus improving global atmospheric conditions.
Production waste that cannot be processed is put back into the system: residue from processing legumes and flours becomes animal feed, dishes on our menus are designed to use unsold bread, and so on. Everything is used in our kitchens, including scraps that can be turned into excellent bases for broths.
We follow a reclamation policy where we prefer to redevelop abandoned olive groves and other crops before planting new ones. Building construction always takes place in areas needing redevelopment with the aim of creating no impact to the environment and returning respectable and inviting spaces to society.
We aim to produce value for the community, the organization and all stakeholders involved, acting with the scope of producing profits in an ethical manner. This is done through investments in innovation, technology, digitization and research; the prioritization of certified and local raw materials, the desire to contribute to the development of the local economy, and to produce goods and services that are useful and can improve the lives of consumers.