Mimì
The mill Donato and Michele Conserva built on the red soils outside Bari to realise their late father Domenico’s ambition. It is one of the most technically explicit producers we have looked at — every step of the process is published, temperature by temperature.
Their oils
| Oil | Cultivar | Intensity | Expert | Readers | Availability | Actions |
|---|---|---|---|---|---|---|
| Mimì Premium Blend | Blend, varies by year | Not stated | Not yet rated | — | Not stocked | Read review |
The estate
Around eighty hectares and 24,000 trees at Contrada Gravinella, planted to Ogliarola, Peranzana, Coratina, Cima di Melfi and Nocellara, each bottled as a monovarietal alongside the blend.
Olives are washed and dried before crushing so that wash water never enters the process. The paste is chilled through a heat exchanger to a maximum of 19–20 °C before malaxation in vertically arranged malaxers, then run through a two-phase decanter. Oil is filtered immediately and stored under nitrogen with temperature monitored throughout.