The experience handed down for generations prompts us to follow all cultivation, processing and preservation phases with great care; in fact:

• We exclusively use organic fertilizers;
• For all pest control, only biological products are used;
• Pruning is carried out to aid the drupes manual harvesting;
• Harvesting is carried when drupes are turning dark coloured and the flesh is still white; after checking the fruit quality, we harvest it according to the old “brucatura” method;
• Before processing, which is strictly carried out within 24 hours from harvesting, the olives are stored in fresh and ventilated areas in plastic baskets;
• The milling is carried out utilizing a state of the art, continuous cycle oil mill that, in addition to guaranteeing meticulous hygienic conditions and machinery cleanliness, is fitted with granite rollers, which allow to perform a light milling producing an even and cold paste;
• This allows to preserve all the natural substances contained in the fresh olives and hence transfers to the oil pleasantly aromatic flavours, an harmonic, round taste with the correct hint of bitterness and spiciness;
• The oil thus obtained is preserved in a fresh and dry place, at a constant temperature, in steel silos. Once the most is decanted, we take care to separate it from the oil avoiding any filtering operation, so as not to alter its particular characteristics; the resulting, albeit minimum, presence of volatile residues, is the guarantee of its quality and genuineness.