He was just 35 years old Giampaolo Sauchella (in the picture) when, in 2017, he made up his mind that he would have to find a solution to speed up the olive processing process. The oil mill Il Nocciolino which manages now as then along with Lucia Mangialasche at the gates of Perugiawas in an advanced stage of growth. To the Major 3 Specials had soon made way for a Leopard 5 da 20 quintals per hour, customer requests increased according to the fame that his mill guaranteed and his innate curiosity led him to explore new paths. Until the final insight: the ultrasounds. A technique, this, already developed in other productive sectors, but to be discovered for olive growing despite some studies advancing initial analyses. Giampaolo does not lose heart, contact a German company known on the internet and shares the idea of starting an experimentation with it: an ultrasound system placed between the crusher and the kneader, assembled by himself because there were no technicians in Italy who were experts on the subject.
He begins his experiments as an autodidact, then when he realizes that the coalescence comes directly into the kneader with the dough, he calls Maurice Servili, Its Professor of Agriculture at the University of Perugia.
"Professor' - he says with the unmistakable Umbrian cadence - here I can already find the oil in the side walls of the kneader as soon as I send the dough, come up and see". They start trials, 800/900 quintals of olives, many tests, many withdrawals from the malaxer. The result gradually becomes clear: no more oil in pomace, 50% less oil in the residual pate, from 2 to 4 kilos of extra oil extracted for every 100 kilograms of olives, an increase in the polyphenolic fraction of around 25%, lots of chlorophyll for a greener oil.
"With completely green, less ripe olives, in short, those selected for their high quality, the results are extraordinary" he confides. His clients are well aware that, unlike him who by choice does not participate in competitions, they obtain important recognitions in Italy and abroad.
Giampaolo and Lucia have just renovated the facility, passing from a Leopard 5 to a Leopard 6. Technology DMF of Pieralisi he branded it on his work clothes, becoming one of the most appreciated testimonials. The demonstration that there is always behind a machine with great results the "handle" of the miller. A miller who does not keep the secret to himself, sharing it among his colleagues Puglia, Sicily, Calabria and central-northern Italy who contact him for advice and suggestions. Which Giampaolo dispenses aware that the entire Italian olive-oil system benefits from spreading quality olive growing.
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