Around our vineyards we cultivate 2 hectares of olive trees all located at an altitude of 550 meters and where the following varieties are present: frantoio, moraiolo and leccino.
At this height, the fly, the only parasite that affects the olive fruit, does not survive. For this reason, our oil is naturally organic.
We harvest the olives manually at the perfect stage of ripening, within 24 hours they are crushed in a high-tech oil mill, with cold pressing and low oxygen exchange. This procedure guarantees our oil an acidity which is always lower than 0.3%. Moreover, it has an intense green appearance tending to amber over time, its falvour is clear and decisive with intense fruity notes, even slightly spicy when freshly pressed.